Loco Moco Recipe

Make the patty mix

In a large bowl combine the ground beef, finely chopped onion, panko, egg, Worcestershire, soy sauce, kosher salt, and black pepper. Mix gently with your hands or a fork just until combined — avoid overworking so the patties stay tender.

Shape patties

Divide the mixture into four equal portions (for 4 servings) and shape into slightly flattened rounds about 3–4 inches across and roughly 1/2 inch thick. Make a shallow indentation in the center of each to keep them from puffing.

Cook patties

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When hot, add patties (work in batches if needed) and sear 3–4 minutes per side until a deep brown crust forms and internal temperature reaches 160°F (71°C). Remove to a plate and tent loosely with foil to rest.

Make a roux

Using the same skillet (wipe out excess fat leaving a thin film), melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes until it turns golden brown and smells nutty.

Finish gravy

Slowly whisk in 2 cups beef broth until smooth, scraping browned bits from the pan. Add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, garlic powder, onion powder, pepper, and 1/2 teaspoon salt. Bring to a simmer and cook 3–5 minutes until slightly thickened. Taste and adjust seasoning. If gravy is too thick, add up to 1/4 cup more broth or water.

Return patties to gravy

Reduce heat to low and nestle cooked patties into the gravy to warm for 1–2 minutes before serving. Spoon gravy over patties on serving.

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a small pot with an optional 1 tablespoon butter and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Fry eggs

While gravy simmers, heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes; for slightly set yolks cover pan for 30–45 seconds. Season eggs with 1/4 teaspoon kosher salt.

Divide cooked rice among four plates (about 1/4 cup cooked rice per serving if making 4 servings; adjust if you prefer larger portions). Place one beef patty on top of each rice mound. Spoon additional brown gravy over the patty and rice. Top each patty with a fried egg.

Garnish with chopped green onions, fried shallots or crispy onions, and toasted sesame seeds if using. Serve immediately so eggs remain warm and yolks runny for dipping into the gravy.