Wagyu Loco Moco

Wagyu Loco Moco

In Hawaii Loco Moco is a mainstay for breakfast, lunch and or dinner. It is a true stick to your ribs, carbo load, fill up the fuel tank sort of meal. The typical Moco is a large hamburger patty smothered in brown onion gravy resting on two monster scoops of white rice and topped with a fried egg. Hearty is an understatement. At the Ranch, we love the combo of rice and chargrilled beef but have our own take on this local favorite. Cross Creek Moco the perfect stay at home Saturday comfort food and cozy clothes meal. 

Yield:  4 Servings

Time:  Prep – 30 Minutes

           Cook – 30 Minutes


 Ingredients 

4 ½ pound Cross Creek Full Blood Wagyu Hamburger Patties
3 Cups cooked rice (Black, Brown, Wild or White Rice, Rice Pilaf we like “Forbidden Rice” or Black Rice)
2 Cups assorted mushrooms cleaned, trimmed, and sliced
4 Tablespoons butter - divided
2 Cups Beef Broth 
2 Tablespoon Hoisin Sauce
2 Tablespoons of Worcester Sauce 
¼ Cup heavy cream
4 eggs preferably farm fresh 
Salt and Pepper 
Olive Oil 
Chopped Spring Onion for garnish

Instructions

  1. Prepare your favorite rice and keep cooked warm until plating.
  2. Lightly brush both sides of Wagyu patties with olive oil and salt and pepper.
  3. Heat a heavy skillet over medium heat and fry Wagyu patties.  Fry patties till the middle is pink and outside is caramelized, approximately 6 minutes per side.
  4. Remove patties from pan, retain drippings in skillet, cover and keep warm while preparing the mushrooms.
  5. Reduce heat to medium, add 2 tablespoons butter to drippings.  Once butter is melted add mushrooms and cook until brown. 
  6. Reduce heat to medium and add beef broth, and simmer for 10 minutes.
  7. Reduce heat to low and add Hoisin and Worchester Sauce and continue simmering for an additional 10 minutes, while stirring gravy, add heavy cream, and mix well.
  8. While mushrooms and gravy are simmering, heat another skillet and fry over easy eggs.
  9. Assemble the Cross Creek Moco by placing a scoop of rice in the center of the plate. Place the chargrilled patty and smother it with mushroom gravy. Top with egg and garnish with spring onion. Serve with sriracha, or garlic chili sauce and black vinegar sauce*.

 Hints:

Wagyu Patties can be cooked in a variety of ways, use your favorite method, grilling, baking or sous vide.  When using these methods add 2 tablespoons of olive oil to the skillet to replace the drippings

 *Black Vinegar Sauce

½ Cup Soy Sauce
¼ Cup Mirin
½ Cup Rice Vinegar
2 Tablespoons garlic chili sauce
1 Tablespoons black sesame seeds

Combine all ingredients in a saucepan and cook over medium heat, until it reaches a boil.  Boil for three minutes, stirring constantly.  Take off heat and stir in black sesame seeds. Use as a condiment for Cross Creek Loco Moco

Back to blog

Shop our Wagyu Cuts