American

Loco Moco

A comforting Hawai‘i diner classic with hot white rice, seared beef patties, savory brown gravy, and runny fried eggs. The yolk mingles with the gravy and rice for the rich, homestyle bite that makes loco moco so loved.

Ingredients

• Cooked short-grain white rice3 cups
• Ground beef, 80/2012 oz
• Kosher salt3/4 tsp
• Black pepper1/2 tsp
• Garlic powder1/4 tsp
• Neutral oil1 tbsp
• Unsalted butter2 tbsp
• Yellow onion, finely diced1/4 cup
• All-purpose flour2 tbsp
• Beef stock1 1/2 cups
• Worcestershire sauce1 tsp
• Soy sauce1 tsp
• Large eggs2
• Sliced green onion1 tbsp

Method

1. Divide the ground beef into 2 equal portions and gently form them into wide patties about 1/2 inch thick.
2. Season both sides of the patties with the salt, black pepper, and garlic powder.
3. Heat the neutral oil in a skillet over medium-high heat until shimmering.
4. Sear the patties for 3 to 4 minutes per side, until browned and cooked through, then transfer them to a plate and keep warm.
5. Lower the heat to medium and leave the beef drippings in the skillet.
6. Add 1 tablespoon butter and the diced onion, then cook for 2 to 3 minutes until softened and lightly browned.
7. Sprinkle in the flour and stir constantly for 1 to 2 minutes to make a light brown roux.
8. Slowly whisk in the beef stock, scraping up the browned bits from the skillet.
9. Stir in the Worcestershire sauce and soy sauce, then simmer for 4 to 6 minutes until the gravy is smooth and thick enough to coat a spoon.
10. Taste the gravy and adjust with a pinch of salt or pepper if needed.
11. In a separate nonstick skillet, melt the remaining 1 tablespoon butter over medium heat.
12. Fry the eggs sunny-side up or over-easy, keeping the yolks runny.
13. Spoon hot white rice into 2 shallow bowls or plates.
14. Place one beef patty over each portion of rice.
15. Ladle the brown gravy generously over the patties and rice.
16. Top each serving with a fried egg and garnish with sliced green onion.

Common questions