Delicious Hawaiian brown gravy recipe to serve with Loco Moco! Whip up rice, a beef patty, an egg, and smother it with this homemade brown gravy that is rich and flavorful!
Melt butter in a 10-inch skillet over medium-high heat.
When the foaming subsides, add flour and cook, whisking constantly, until flour turns golden brown, about 30 seconds.
Slowly whisk in the broth followed by the ketchup, sugar, and Worcestershire sauce. Bring to a boil, reduce heat to medium, and cook until gravy thickens, about 5 minutes.
Whisk in the soy sauce and heavy cream. Season with pepper to taste.
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Notes
Soy sauce: The recipe was tested with regular soy sauce so no additional salt was needed. If using low sodium soy sauce, you may wish to add a little salt to taste.Runny gravy: If the gravy doesn't thicken in step 3, mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it into the gravy. Bring to a simmer, stirring until thickened.To Serve: Place Hawaiian beef patty over rice, spoon gravy over the top. Top with a fried egg. It's traditional to use a sunny side up egg but cook the egg the way you prefer. Garnish with green onion if desired.
Make-ahead tips
Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days.
Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat over low heat and add a little cream if the sauce is too thick.