Loco Moco recipe
This Loco Moco recipe captures the heart of Hawaiian comfort food: rice, beef, gravy, and eggs working in harmony. It’s hearty, family-friendly, and adaptable for whatever you have on hand.
Ingredients
- For the Rice Base
- 3 cups cooked white rice short or medium grain works best
- For the Beef Patties
- 1 lb ground beef 80/20 blend for juicy patties
- 1/2 cup sweet onion finely chopped
- 1 large egg to bind
- 1/4 cup breadcrumbs plain or panko
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- For the Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef stock low-sodium preferred
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
- For the Eggs
- 4 large eggs fried sunny-side up
- Garnish
- 2 tbsp green onions thinly sliced
Instructions
- Cook the rice: Prepare rice according to package directions. Keep warm.
- Form the patties: In a large bowl, combine ground beef, onion, egg, breadcrumbs, soy sauce, salt, and pepper. Mix gently until just combined. Divide into 4 patties.
- Cook the patties: Heat a skillet over medium heat. Cook patties for 4–5 minutes per side, or until browned and cooked through (internal temp 160°F). Transfer to a plate and tent with foil.
- Make the gravy: In the same skillet, melt butter. Stir in flour and cook for 1–2 minutes until golden. Slowly whisk in beef stock. Add soy sauce and Worcestershire. Simmer for 5–7 minutes, stirring occasionally, until thickened. Season to taste.
- Fry the eggs: In a nonstick pan, cook eggs sunny-side up until whites are set but yolks are still runny.
- Assemble: In a shallow bowl or plate, scoop rice. Place a beef patty on top. Pour gravy generously over. Top with a fried egg. Garnish with green onions.
- Serve immediately: Enjoy while everything is hot and comforting.
Notes
- Don’t overmix beef: Overmixing can make patties tough. Mix just until combined.
- Season in layers: Season the rice lightly, the patties generously, and taste the gravy before finishing.
- Gravy thickness: If your gravy is too thin, cook longer. Too thick? Add a splash of beef stock.
- Egg timing: Fry eggs last so the yolks are perfectly runny when serving.
- Serve hot: This dish is best enjoyed immediately — don’t let it sit too long.