Loco Moco Recipe

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

Combine rinsed rice, 2 1/4 cups water and 1/4 tsp salt in a medium saucepan with a tight-fitting lid.

Bring to a boil over medium-high heat uncovered. Once it boils, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm until ready to assemble.

In a large bowl combine ground beef, grated onion, minced garlic, 1 tbsp soy sauce, 1 tsp Worcestershire, panko, 1 beaten egg, 3/4 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined—do not overwork.

Divide the mixture into four even portions (about 4 oz / 115 g each). Shape each portion into a slightly flattened round patty, about 3/4" thick. Make a slight depression in the center of each patty with your thumb (this helps them cook evenly).

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add patties (do not overcrowd) and cook 3–4 minutes per side for medium, or until desired doneness. Reduce heat if they brown too quickly. For even cooking, press gently once or twice only.

Transfer cooked patties to a plate and tent with foil. Reserve any browned bits and juices in the pan for the gravy.

Use the same skillet with reserved browned bits over medium heat. If very little fat remains, add 2 tablespoons unsalted butter and melt.

Whisk in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes to make a roux and remove the raw flour taste; it should be lightly golden.

Slowly whisk in 2 cups beef broth, scraping browned bits from the pan. Add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon ketchup (optional) and 1/2 tsp freshly ground black pepper.

Bring to a gentle simmer and cook 4–6 minutes, whisking occasionally, until thickened to a gravy consistency. Taste and season with salt if needed.

If gravy becomes too thick, whisk in up to 1/4 cup additional broth or water to reach desired consistency. Keep warm on very low heat.

About 5 minutes before serving, heat a nonstick skillet over medium and add 1 tablespoon butter or oil.

Crack eggs one at a time into the skillet and fry sunny-side up until whites are set but yolks remain runny, 2–3 minutes. For over-easy eggs, cook an additional 20–30 seconds and gently flip. Season with salt and pepper to taste.

Keep eggs warm on a plate while finishing the gravy and assembling plates.

Divide steamed rice among four plates (about 1/2 cup cooked rice per serving if more rice is desired, increase accordingly).

Place one hot beef patty on top of each mound of rice.

Spoon generous amounts of hot brown gravy over each patty and rice so it soaks slightly into the rice.

Top each patty with a fried egg.

Garnish with sliced green onions and a sprinkle of shichimi togarashi or crushed red pepper if desired. Serve immediately.