Loco Moco Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2 1/4 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before plating.

In a large bowl combine 1 lb ground beef, 1/4 cup finely minced onion, 1/4 cup Panko, 1 beaten egg, 1 tbsp soy sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp kosher salt. Mix gently until just combined; avoid overworking the meat.

Divide mixture into 4 equal portions (about 4 oz each) and shape each into a slightly flattened round patty roughly the diameter of the rice mound. Press a slight depression in the center of each patty so it cooks evenly.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add patties (work in batches if needed) and cook 3-4 minutes per side for medium doneness, reducing to 2-3 minutes per side for medium-rare or 5-6 minutes for well-done depending on thickness. If patties are thicker, cover pan for a minute to ensure through-cooking. Transfer cooked patties to a plate and keep warm.

Using the same skillet (leave any brown bits and up to 1 tbsp fat), reduce heat to medium and add 2 tbsp unsalted butter. When the butter melts and foams, sprinkle in 2 tbsp all-purpose flour and stir constantly to form a roux, cooking 1-2 minutes until the raw flour smell cooks off and it turns golden brown.

Slowly whisk in 2 cups beef broth, working out any lumps. Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened. Taste and adjust seasoning with salt if needed. If gravy becomes too thick, thin with a splash of water or more broth.

Keep gravy warm on the lowest heat while you cook the eggs and assemble the plates.

In a nonstick skillet, heat 1 tbsp butter or oil over medium-low heat. Crack 4 eggs and cook them over-easy: cook until whites are set (about 2 minutes), gently flip and cook 15–30 seconds on the second side so yolks remain runny. Season eggs lightly with salt and black pepper.

To assemble each serving: mound 1/2 cup cooked rice (heaping) in the center of a plate (adjust size to your preference). Place one beef patty on top of the rice.

Ladle generous amount of hot brown gravy over the patty and rice, letting some run down the sides.

Top each patty with one over-easy egg (two eggs per serving if making single-serving loco moco with two eggs; this recipe yields two-serving portions—see servings). Sprinkle sliced green onions and additional black pepper to taste. Serve immediately so yolks run into the gravy and rice.