Discover Chef Sheldon Simeon’s Loco Moco Gravy Rice, a comforting Hawaiian dish inspired by his Hilo roots. Made with tender chicken, rich gravy, and rice, this recipe embodies the essence of homegrown, ono Hawaiian cooking.
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Loco Moco Gravy Rice by Chef Sheldon Simeon of Tin Roof
Born in Hilo, Chef Sheldon Simeon acquired his love for cooking from his parents. His path led from Hilo High to the Culinary Institute of the Pacific onto an internship at Walt Disney World. Upon returning to Hawaii, Simeon attended Maui Culinary Academy. After achieving the title “Fan Favorite” in the award-winning series Top Chef, Sheldon opened is casual eatery in Kahului Maui. Sheldon described where his passion and namesake developed with this quote “The sound of rain on a tin roof is what reminds us of home. You know when the rain is coming; it's soothing, calming, & comforting. In this tin roof garage under that Hilo rain is where we built our definition of home. Home by what was played by the people that surrounded us, and most importantly, what was cooked! Food is one of our definitions of home and what we love. We work closely with our local farmers, fishermen, ranchers, artisans, & purveyors to provide honest, ono food to our community. This is our humble beginning. This is our TIN ROOF.” We are overjoyed to have Chef Simeon in our kitchen this week sharing homegrown recipes in his newly finished cook book Cook Real Hawaii. Here is his recipe for Loco Moco Gravy Rice.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion sliced into half moons
- Kosher Salt
- 1 pound ground beef 80/20
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 1 ½ cups beef broth
- 1 teaspoon Worchestershire sauce
- 1 teaspoon browning seasoning
- 1 teaspoon shoyu
- 4 cups cooked rice hot
- Freshly ground black pepper
- 4 soft-poached eggs see Note, for serving
- for serving Tabasco sauce
Instructions
- In a skillet or wide pan, heat the butter over medium heat until sizzling. Add the onion and season with generous pinch of salt. Cook , stirring, until the onion is softened and slightly translucent but not browned, 4 to 5 minutes. Remove the onion from the pan and set aside.
- Add the ground beef and the garlic and cook over medium heat, stirring occasionally, until browned, 4 to 5 minutes. Break up the meat as much or as little as you like. Sprinkle the flour over the top and stir to combine. Once the flour is fully absorbed, add the beef broth, Worcestershire sauce, browning seasoning, and shoyu. Continue cooking until broth thickens and a gravy-like sauce forms. Remove from the heat and stir in the rice. Season with black pepper to taste and add more shoyu, if needed.
How To Serve:
- To serve, portion the gravy rice into individual bowl and top each with sauteed onions, a poached egg, and a few dashes of Tabasco.
Notes
The easiest way to poach eggs is to crack a very fresh egg into a fine-mesh sieve and wipe away any runny, stringy bits that come out the bottom. Add the drained egg to a pot of boiling water at least 4 inches deep and cook for 2 to 3 minutes, or to taste. The egg should stay intact and you don’t have to deal with any wispy egg strands polluting the water.
Nutrition
Calories: 686kcalCarbohydrates: 55gProtein: 32gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 267mgSodium: 633mgPotassium: 542mgFiber: 1gSugar: 2gVitamin A: 501IUVitamin B1: 0.2mgVitamin B5: 2mgVitamin C: 3mgCalcium: 82mgIron: 4mg
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