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This Hawaiian brown gravy (Loco Moco Gravy) is inspired by the popular dish known as Loco Moco. The brown sauce is a lot like the beef gravy you may be used to but it has a touch of umami flavor that goes great with hamburger patties, mashed potatoes, or teriyaki chicken.
This simple gravy is full of rich flavor and is quick and simple to make.
Love gravy recipes? Learn how to make gravy with bacon grease.
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We are comfort food fanatics around here. And when that comfort food involves a juicy hamburger steak, sticky rice, and a Hawaiian brown gravy, we're all in.
This recipe is part of the popular Hawaiian dish known as Loco Moco. You can find it there at restaurants like Rainbow Drive-In and Café 100, where local varieties like Spam Loco Moco are also on the menu.
What I love about this gravy recipe is that it's just so easy to make and goes with everything. In fact, I rarely buy gravy from a package or jar anymore because I always have these staple ingredients on hand.
If you're looking for something a little different, try this Hawaiian brown gravy next time. It's inspired by the Hawaiian islands and is sure to be a winner with family and friends.
Serve this with my delicious Loco Moco recipe!
Equipment
Ingredients
Beef stock or beef broth - homemade if you have it. Canned or carton stock/broth will also work.
Cornstarch - to thicken and gives a nice sheen
Soy sauce - gives that umami flavor-you can't skip this ingredient. Choose light or dark. I alway use low sodium soy sauce for my recipes.
Ketchup - gives some body to the sauce and a tomato flavor. Tomato paste or tomato puree could work in its place, but you'll want to increase the amount of sugar.
Sugar - add a touch of sweetness. You can omit this if you need to, or add more if you want more sweetness.
Worcestershire sauce - adds a nice rich savory note.
Garlic powder- I prefer garlic powder to keep the gravy smooth. You can use 2 cloves of finely chopped garlic or grated garlic.
Crushed red pepper chili flakes - optional- if you want to add a touch of heat.
Salt and pepper - as always, add salt and pepper to taste.
Check out my White Sausage Gravy!
Instructions
Without pan drippings:
Pour beef broth into an unheated sauce pan. Add cornstarch and stir with a whisk until completely blended and lump free.
Add soy sauce, ketchup, sugar, Worcestershire sauce, and garlic powder (if using) to the pan and stir ingredients together over medium heat. Bring mixture to a low boil (you can increase to medium-high heat, just don't let it burn) while stirring constantly. Reduce to low heat until thickened, about 3-4 minutes.
Add salt and pepper to taste.
With pan drippings:
Mix gravy ingredients together in a large mixing bowl until lump free.
Remove cooked meat from pan and drain off fat if it's excessive. If you're making beef patties, you'll have just enough fat, but that will depend on your cut. You can also drain all the fat off and just leave the little bits left behind.
Pour gravy ingredients into the skillet and bring to a low boil, stirring constantly. Reduce heat and continue to cook, stirring occasionally until thickened, about 2-3 minutes.
This Southern White Gravy is perfect on mashed potatoes.
Quick facts
What can I use to thicken gravy if I don't have any cornstarch?
You can use all purpose flour to thicken brown gravy if you don't have cornstarch. Typically you will double the amount of flour. For example, 2 tablespoons of cornstarch equals 4 tablespoons of flour. Other cornstarch alternatives include arrowroot powder, potato starch, tapioca starch, and rice flour.
How did loco moco come about?
This comfort dish originated in Hilo, Hawaii in 1949. It consists of a bed of white rice topped with a juicy hamburger patty, a fried egg with a runny yolk, then it's smothered with a delicious brown gravy. As the story goes, a group of local teens requested a dish that was cheap and hearty at the Lincoln Grill Restaurant. The Hawaiian favorite was born and continues to be a popular dish all over the United States.
How to store
Leftover gravy should be refrigerated in airtight containers for 3 or 4 days.
Use a freezer-safe container for longer storage. Gravy can be frozen for up to six months.
How do I reheat gravy?
Add cold gravy to a cold pan. Break up the gravy as you slowly heat it over medium low and heat it through. It's okay to add a bit more water or broth if it's too thick.
Stir constantly to keep the gravy from scorching.
Let frozen gravy thaw in the refrigerator before reheating.
If using a microwave, it's best to heat in 20 second increments at 50% power, stirring in between.
More Asian inspired recipes
- Ramen Noodles with Beef
- Asian Cabbage Crunch Salad
- Asian Dipping Sauce
- Meatballs and Rice
📖 Recipe
Hawaiian Brown Gravy
Recipe by Nikole Berg
This Hawaiian brown gravy is inspired by the popular dish known as Loco Moco. This simple gravy is full of rich flavor and is quick and simple to make.
4.67 from 6 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes mins
20 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American, Asian
Servings 4
Calories 49 kcal
Ingredients
- 2 cups beef stock or broth
- 2 tablespoon cornstarch
- 2 tablespoon soy sauce low sodium, light or dark
- 1 tablespoon ketchup
- 2 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Optional:
- ½ teaspoon garlic powder, optional or minced fresh garlic
- ½ teaspoon crushed red pepper flakes
US Customary - Metric
Instructions
Without pan drippings
Pour beef broth into an unheated sauce pan. Add cornstarch and stir with a whisk until completely blended and lump free.
Add soy sauce, ketchup, sugar, Worcestershire sauce, and garlic powder (if using) to the pan and stir ingredients together over medium heat. Bring mixture to a low boil (you can increase to medium-high heat, just don't let it burn) while stirring constantly. Reduce to low heat until thickened, about 3-4 minutes.
Add salt and pepper to taste.
With pan drippings:
Mix gravy ingredients together in a large mixing bowl until lump free.
Remove cooked meat from pan and drain off fat if it's excessive. If you're making beef patties, you'll have just enough fat, but that will depend on your cut. You can also drain all the fat off and just leave the little bits left behind.
Pour gravy ingredients into the skillet and bring to a low boil, stirring constantly, Reduce heat and continue to cook, stirring occasionally until thickened, about 2-3 minutes.
Notes
- Leftover gravy should be refrigerated in airtight containers for 3 or 4 days.
- Use a freezer-safe container for longer storage. Gravy can be frozen for up to six months.
- To reheat: Add cold gravy to a cold pan. Break up the gravy as you slowly heat it over medium low and heat it through. It's okay to add a bit more water or broth if it's too thick.
- Let frozen gravy thaw in the refrigerator before reheating.
- If using a microwave, it's best to heat in 20 second increments at 50% power.
Nutrition
Calories: 49kcalCarbohydrates: 9gProtein: 3gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gSodium: 794mgPotassium: 264mgFiber: 0.1gSugar: 4gVitamin A: 20IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
Keyword beef patty, hamburger, sticky rice
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