Entree: United States – Hawaii – Loco Moco

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 4 cups (800 g) cooked short-grain white rice
- 1 lb (454 g) ground beef (80/20)
- 1 large egg (approx. 50 g), for the patty mixture
- 1/2 cup (50 g) finely chopped yellow onion
- 1/2 cup (60 g) plain breadcrumbs
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 4 large eggs (approx. 200 g), for topping
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) beef stock (preferably low-sodium)
- 1 tbsp (15 ml) soy sauce (for gravy)
- 1 tbsp (15 ml) Worcestershire sauce (for gravy)
- Pan drippings from searing (use from the beef patties)
- 2 cups (150 g) broccoli florets, steamed (or other quick steamed greens)
- 2 green onions (scallions), thinly sliced, about 20 g, for garnish
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
A classic Hawaiian plate of steamed white rice topped with a seasoned hamburger patty, a sunny-side-up egg, and a rich brown gravy that blends American and local island flavors.

Regional Notes:
This Hawaiian Loco Moco follows the island tradition of a hot rice base crowned with a pan-seared beef patty, a fried egg, and a beef-based brown gravy flavored with soy and Worcestershire sauce. The simple, hearty combination reflects Hawaii's fusion of local tastes and American diner influence; optional steamed greens or macaroni salad are common local accompaniments.

1. If rice is not already cooked, cook short-grain white rice according to package instructions and keep hot (about 4 cups cooked for 4 servings). Steam broccoli until bright green and tender-crisp; keep warm.
2. In a large bowl combine ground beef, 1 large egg (approx. 50 g), chopped onion, breadcrumbs, 1 tbsp soy sauce, 1 tsp Worcestershire, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently until just combined; do not overwork the meat.
3. Divide the mixture into 4 equal portions and form into flat patties about 3/4 inch (2 cm) thick. Lightly press the centers so they cook evenly.
4. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. When hot, add the patties (work in batches if necessary) and sear until a brown crust forms, about 3–4 minutes per side, until internal temperature reaches 155°F (68°C). Transfer finished patties to a plate and tent with foil; reserve the pan and any drippings.
5. To make the gravy, reduce heat to medium and add 3 tbsp (45 g) butter to the same skillet with the reserved drippings. When the butter melts, sprinkle in 1/4 cup (30 g) flour and whisk constantly to form a smooth roux, cooking 1–2 minutes until it turns a light golden brown.
6. Gradually whisk in 2 cups (480 ml) beef stock, smoothing any lumps. Add 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) Worcestershire sauce. Bring to a gentle simmer and cook until the gravy thickens to coat the back of a spoon, about 3–5 minutes. Taste and season with salt and pepper as needed. If the gravy is too thick, whisk in a splash of stock or water.
7. In a separate nonstick skillet, heat the remaining 1 tbsp (15 ml) vegetable oil over medium heat. Crack the 4 large eggs (approx. 200 g) and fry sunny-side up (or to desired doneness) until whites are set but yolks remain runny, about 2–3 minutes; reduce heat and cover for firmer yolks.
8. To assemble, divide the hot cooked rice among 4 plates (about 1 cup cooked rice per plate). Place one beef patty on each bed of rice. Spoon generous amounts of hot brown gravy over each patty and rice.
9. Gently place a fried egg on top of each gravy-covered patty. Arrange steamed broccoli on the side of each plate.
10. Garnish with sliced green onions and serve immediately, encouraging diners to break the egg yolk so it mingles with the gravy and rice.