Loco Moco Recipe

Mix and shape patties

In a large bowl combine the ground beef, grated onion, minced garlic, soy sauce, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking. Divide into 4 equal portions and form into round patties about 3/4 inch thick, slightly wider than the rice mound you plan to serve (they shrink while cooking).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and once shimmering, add the patties (work in batches if needed). Cook undisturbed 3-4 minutes per side for medium (adjust time for desired doneness), pressing slightly to ensure even contact. Internal temperature should reach at least 160°F (71°C) for well-done. Transfer cooked patties to a plate and tent with foil to rest while you make the gravy and eggs.

If using pre-cooked rice, reheat gently (microwave or steam) until hot, and keep covered. To cook fresh: rinse 1 cup uncooked rice until water runs clear, combine with 1 cup water and 1/4 tsp salt in a small pot, bring to a simmer, reduce heat to low, cover and cook 15 minutes; remove from heat and let rest covered 10 minutes. Fluff with a fork and portion into four 1/2-cup to 3/4-cup mounds per plate (about 1/2 cup cooked rice per serving if serving 4).

Sauté mushrooms and aromatics

In the same skillet used for the patties (leave browned bits for flavor) wipe excess fat if there's too much leaving about 1 tablespoon; add 2 tablespoons butter and melt over medium heat. Add sliced mushrooms and chopped onion and sauté 5–7 minutes until mushrooms release moisture and begin to brown and onions are softened.

Make roux and add stock

Sprinkle the flour over the mushrooms and onions and cook, stirring, 1–2 minutes to remove the raw flour taste. Gradually whisk in the beef stock, scraping up any browned bits from the pan. Bring to a simmer while whisking to prevent lumps.

Season and thicken

Add the soy sauce, Worcestershire sauce, salt, and black pepper. Simmer gently 3–5 minutes until the gravy thickens to a sauce consistency that will coat the back of a spoon. Taste and adjust seasoning — add another teaspoon soy for deeper color/salt if needed. Keep the gravy warm on low while you fry the eggs and assemble.

Fry eggs sunny-side up

Heat a nonstick skillet over medium-low and add 1 tablespoon vegetable oil or butter. Crack eggs into the pan (work in two batches if needed). Cook undisturbed 2–3 minutes until whites are set but yolks remain runny; if you prefer the tops set slightly, cover the pan for 30–45 seconds. Season with a pinch of salt and pepper.

Assemble loco moco

Divide the hot rice into four mounds on plates (about 1/2 cup cooked rice per serving). Place one beef patty on each rice mound. Spoon a generous ladle of the hot mushroom brown gravy over each patty and rice, letting some run around the base. Top each patty with a sunny-side-up egg. Garnish with sliced green onions and optional pickled ginger or a sprinkle of furikake.

Serve immediately so the egg yolk mixes with the gravy and rice for the classic loco moco experience.