Loco Moco (mini) Recipe

Rinse the rice under cold water until water runs mostly clear. Combine rinsed rice and 0.6 cups water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 0.25 tbs butter if using. Keep warm.

For plating the mini loco moco: scoop approximately 1/2 cup cooked rice (one scoop) onto a small plate or in a mini bowl; set aside for assembly after patty, gravy, and egg are ready.

Bring a small pot of salted water to a boil and cook 0.25 cups elbow macaroni until al dente, about 6–7 minutes. Drain and rinse under cold water to stop cooking. Drain well.

In a small bowl, combine 0.75 tbs mayonnaise, 0.5 tbs diced carrot, 0.5 tbs diced celery, 0.5 tsp diced onion, 0.25 tsp white vinegar, 0.125 tsp sugar, 0.0625 tsp salt, and 0.02 tsp black pepper. Add the cooled macaroni and toss to coat. Chill briefly while you finish the rest of the dish. Portion approximately 1/3 to 1/2 cup (a single scoop) for plating.

In a small bowl, combine 3 oz ground beef, 0.5 tsp fine breadcrumbs, 0.25 tsp soy sauce, 0.25 tsp Worcestershire sauce, 0.125 tsp garlic powder, 0.125 tsp onion powder, 0.125 tsp salt, and 0.0625 tsp black pepper. Mix gently until just combined; avoid overworking to keep patty tender.

Form mixture into a small patty about 2.5–3 inches in diameter and roughly 1/2 inch thick. Flatten slightly in the center so it cooks evenly.

Heat 0.5 tsp neutral oil in a small nonstick or cast-iron skillet over medium-high heat. When shimmering, add the patty and sear 2–3 minutes per side, or until a golden crust forms and internal temperature reaches 155–160°F (for medium). Reduce heat if it browns too quickly. Remove patty and keep warm while making gravy.

In the same skillet used for the patty, lower heat to medium and add 0.25 tbs butter. Scrape any browned bits from the pan with a wooden spoon.

Add 0.25 cups beef broth and 0.25 tsp soy sauce to the pan and bring to a simmer. In a small cup, whisk 0.25 tsp cornstarch with 0.5 tbs cold water until smooth to make a slurry.

Whisk the slurry into the simmering broth and continue to cook, stirring, until the gravy thickens enough to coat the back of a spoon, about 1–2 minutes. Taste and adjust with 0.0625 tsp salt and 0.0625 tsp black pepper if needed. Keep warm.

In a small nonstick skillet over medium-low heat, add 0.5 tsp butter or oil and let it melt. Crack 1 large egg into the pan and cook sunny-side up until the white is set but the yolk remains runny, about 2–3 minutes. For over-easy, carefully flip and cook 10–20 seconds more. Season lightly with 0.02 tsp salt and 0.02 tsp black pepper.

Place the warm scoop of rice on the plate. Set the warm hamburger patty on top of the rice.

Spoon a few tablespoons of the hot brown gravy over the patty and rice so it pools gently onto the plate (use enough to coat the patty and moisten the rice).

Carefully place the fried egg on top of the patty. Add the single scoop of macaroni salad alongside the rice/patty stack.

Garnish with 0.5 tsp chopped green onion and a light sprinkle (0.125 tsp) of sesame seeds if desired. Serve immediately so the egg yolk mixes with the warm gravy and rice.