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Loco Moco is pure Hawaiian comfort food that is both simple and crave-worthy with its layers of steaming white rice juicy burger patty rich brown gravy and sunny egg on top. It is the kind of meal that can turn any lunchtime into something special and packs a punch of savory flavor with every forkful. If you are after a filling plate that feels both familiar and unique this one checks all the boxes.
I love making Loco Moco on a rainy weekend when my family needs cozy vibes and a little escape. The smile it brings to my table always reminds me of Hawaii’s laid-back spirit no matter how hectic the week has been.
Ingredients
- Medium grain white rice: Brings satisfying chew and classic sticky base. Go for fresh or recently purchased rice for fluffiest results
- Water: Essential for perfect rice texture. Use filtered water for best flavor
- Beef stock: Lays the savory foundation for the gravy. Choose low sodium if possible so you can adjust saltiness
- Cornstarch: Thickens the gravy for that signature velvet finish. Fresh cornstarch mixes best with no lumps
- Onion powder: Gives warm undertones to the gravy. Pick a fine powder with a sweet rather than harsh aroma
- Shoyu or soy sauce: Infuses umami depth. Use quality Japanese brands if you can
- Beef bouillon paste: Intensifies beefy flavors. A little goes a long way. Always taste before adding more salt
- Heavy cream: Makes the gravy glossy and rich. Do not skip for the silky finish
- Ground beef: The hero of the dish. Go for 80 20 blend for juicy but not greasy patties
- Egg: Binds patties and keeps them tender
- Diced onion: Adds sweetness and texture. Fresh onion with no green sprouts is ideal
- Panko breadcrumbs: Keep burgers light and moist. Japanese panko gives best crunch but regular can work too
- Ketchup: Adds classic tang and color. Choose one with a short ingredient list
- Mayonnaise: Rounds out the flavor and helps keep patties juicy
- Salt and black pepper: Balances all the flavor layers. Freshly ground pepper brings the most aroma
- Cooking oil: Needed to sear patties and fry eggs. Good quality neutral oil works best
- Large eggs: For that sunny topping. Freshest eggs give you the brightest yolks
Instructions
- Rinse and Cook Rice:
- Place the white rice in a fine mesh sieve and rinse under cool water swirling gently until the water runs mostly clear. This removes excess starch so you get fluffy grains rather than sticky clumps. Add the rinsed rice and measured water to your rice cooker then press start and let it steam while you prep everything else.
- Make Brown Gravy:
- Pour beef stock into a small saucepan and sprinkle in cornstarch onion powder shoyu and bouillon paste. Whisk well to dissolve cornstarch then turn on the heat to medium. Keep whisking steadily as it comes to a simmer. The gravy will go from loose to thick and glossy in just a few minutes. When it coats a spoon remove pan from heat and stir in heavy cream which will give an extra silky texture. Set aside covered but keep warm.
- Shape and Cook Burger Patties:
- In a large mixing bowl combine ground beef one egg diced onion panko ketchup mayonnaise a pinch of salt and a good amount of black pepper. Gently mix until just combined using your hands. Use a kitchen scale or eyeball to portion out six equal pieces. Shape each into a thick even patty. Press a shallow dimple into the middle so they cook flat not rounded. Heat a skillet over medium high and coat with oil. Add patties and do not move them for two minutes to get a strong sear. Flip when browned then cook another two minutes or until fully cooked through. Transfer cooked patties to a plate and cover loosely with foil.
- Fry the Eggs:
- Wipe out your skillet and add a touch more oil. Heat on medium. Crack in one egg at a time. Season lightly with salt and pepper. Let it cook until the edges turn crisp and the whites are mostly set. Run a thin spatula under and flip. Cook just a few seconds so the yolk stays runny but the white is not slippery. Transfer to a plate then repeat with all eggs.
- Assemble the Loco Moco:
- Scoop a generous mound of hot rice onto each plate. Top with a hamburger patty. Spoon a generous ladle of brown gravy over both the patty and rice. Finish with a fried egg on top. Serve right away while everything steams and the yolk is still golden and soft.
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That luscious sauce poured over rice and burger reminds me of the first time I tried Loco Moco on a road trip along the coast. My dad and I practically raced each other to see who would lick their plate clean first.
Storage Tips
Store leftover gravy and patties in separate airtight containers in the refrigerator. They keep for up to three days. Reheat the gravy gently so it stays smooth not gummy. If the gravy thickens too much just whisk in a tiny splash of water before warming. Rice and eggs are best made fresh but the whole dish holds up well for meal prep.
Ingredient Substitutions
You can swap ground turkey for beef if you want a lighter version. Gluten free panko works nicely for those avoiding wheat. I have made the gravy with chicken stock and it is absolutely delicious in a pinch. For richer gravy add a teaspoon of butter just before serving. If you do not have bouillon paste use an extra dash of soy sauce.
Serving Suggestions
Pair this dish with a scoop of macaroni salad or a side of crisp cucumber pickles to round out the Hawaiian lunch plate. Loco Moco is also wonderful with sautéed greens. A little hot sauce or sriracha on the side makes it even more exciting for spice fans.
Cultural and Historical Notes
Loco Moco was invented in Hilo Hawaii in the late 1940s by a diner owner looking for a cheap filling meal for local teens. Ever since it has become a classic found at every local restaurant and food truck. The fun of this dish is how it brings together American burgers Japanese rice and a dash of island flavor on one plate.
Seasonal Adaptations
Serve Loco Moco with grilled pineapple in summer for a sweet tropical twist. Swap the heavy cream in the gravy for coconut milk to keep things dairy light. Try a handful of chopped scallions or crispy fried onions over the top in winter for extra warmth.
Success Stories
I have shared this Loco Moco at countless family gatherings and it always disappears first. The hearty combo hits all the right notes for picky eaters and adventurous foodies alike. I even had a friend request it for his birthday dinner three years in a row.
Freezer Meal Conversion
Cook burger patties and gravy completely then cool and freeze together in a labeled freezer bag. Thaw overnight in the fridge and reheat gently while you steam fresh rice and fry up a few eggs. It makes homemade lunch on busy days totally possible.
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Loco Moco brings everybody to the table with a grin. Make it once and you will want its cozy flavors on repeat.
Frequently Asked Questions
- → What type of rice is best for Loco Moco?
Medium grain white rice yields the perfect sticky texture to support the beef patty, gravy, and egg topping.
- → How do you achieve a smooth brown gravy?
Whisk cornstarch into beef stock, soy sauce, and seasonings; simmer until thickened, then finish with heavy cream for silkiness.
- → Can I substitute the ground beef in the patties?
Yes, ground turkey or chicken can work, but beef delivers the traditional island flavor and moisture.
- → What is the ideal egg style for topping?
Fried eggs with runny yolks provide luscious richness; cook until whites are just set for best results.
- → How do I prevent the patty from drying out?
Use a gentle hand when mixing the ingredients, avoid overcooking, and let the patties rest before serving.