📝 About This Recipe
Born in the small diners of Hilo, Hawaii, the Loco Moco is the ultimate comfort food powerhouse that defies traditional meal categories. This dish layers a foundation of fluffy white rice with a juicy, seared wagyu-style beef patty, all smothered in a velvety, deeply savory umami gravy and topped with a golden fried egg. It’s a soulful, rib-sticking masterpiece that perfectly captures the 'Aloha' spirit in a single bowl.
🥗 Ingredients
The Beef Patties
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Kosher Salt and Black Pepper (freshly cracked)
The Umami Gravy
- 2 cups Beef Broth (low sodium preferred)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 teaspoons Soy Sauce (shoyu style)
- 1 teaspoon Ketchup (for a hint of acidity and color)
- 1/2 cup Yellow Onion (thinly sliced)
- 1 cup Cremini Mushrooms (sliced)
Assembly and Garnish
- 4 cups White Rice (cooked, short-grain Calrose or Jasmine)
- 4 large Eggs (fresh)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Furikake (optional Japanese seasoning)
👨🍳 Instructions
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1
Prepare your rice according to package instructions. Keep it warm and covered in the rice cooker or a pot until you are ready to plate.
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2
In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, and onion powder. Do not overwork the meat, or the patties will become tough.
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3
Divide the beef into 4 equal portions and shape them into patties about 3/4-inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
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4
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Season the patties generously with salt and pepper right before they hit the pan.
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5
Sear the patties for 4-5 minutes per side until a deep brown crust forms and they reach your desired doneness (medium is recommended). Remove patties from the pan and set aside on a plate to rest.
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6
In the same pan, keep 1 tablespoon of the beef drippings and add the sliced onions and mushrooms. Sauté for 5 minutes until softened and caramelized.
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7
Add the 3 tablespoons of butter to the pan with the vegetables. Once melted, sprinkle in the flour and whisk constantly for 2 minutes to create a light brown roux.
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8
Slowly pour in the beef broth while whisking vigorously to prevent lumps. Stir in the soy sauce and ketchup.
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9
Simmer the gravy for 3-5 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
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10
While the gravy simmers, heat a separate non-stick skillet with a touch of butter or oil over medium-low heat. Fry the eggs 'sunny-side up' until the whites are set but the yolks remain runny.
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11
To assemble, place a generous scoop of warm rice in the center of four wide bowls.
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12
Place a beef patty directly on top of the rice mound.
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13
Ladle a healthy amount of the mushroom and onion gravy over the patty, letting it cascade down into the rice.
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14
Top each bowl with a fried egg and garnish with a sprinkle of green onions and furikake.
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15
Serve immediately while steaming hot, encouraging guests to break the yolk so it mixes with the gravy.
💡 Chef's Tips
For the most authentic texture, use short-grain Hawaiian or Japanese rice; it has the right stickiness to hold up under the gravy. Avoid lean beef like 90/10; the fat in the 80/20 blend is essential for creating the base of a flavorful gravy. If your gravy gets too thick, whisk in a splash more broth or water to loosen it up to a silkier consistency. Make sure your eggs are fresh so the yolk stays centered and bright yellow for a beautiful presentation. Don't skip the rest time for the meat; 3-5 minutes allows the juices to redistribute, ensuring the patty stays moist.
🍽️ Serving Suggestions
Serve with a side of Hawaiian Macaroni Salad for the classic 'Plate Lunch' experience. A side of pickled ginger or takuan (pickled radish) provides a bright acidity that cuts through the rich gravy. Pair with a cold Kona Longboard Island Lager or a chilled POG (Passion-Orange-Guava) juice. For a spicy kick, serve with a bottle of Hawaiian chili water or Sriracha on the side.