Loco Moco (regular) Recipe

Rinse the rice under cold water until the water runs clear. Combine 1.5 cups rinsed rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered, then fluff with a fork.

While rice cooks, boil 1 cup elbow macaroni in salted water according to package instructions until al dente (usually 7–8 minutes). Drain and rinse under cold water to stop cooking; drain thoroughly.

In a bowl, combine 1/2 cup mayonnaise, 2 tbsp milk, 1 tbsp grated carrot, 1 tbsp finely diced celery, 1 tsp finely diced onion, 1/4 tsp sugar, 1/8 tsp salt, and 1/8 tsp black pepper. Mix until smooth. Fold in the cooled, drained macaroni. Chill if desired. Portion approximately one scoop (about 3/4 cup) for serving per plate.

In a bowl, combine 1 lb ground beef, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mix until just combined; avoid overworking to keep patties tender.

Divide the mixture into two equal portions and shape each into a round patty about 3/4-inch thick and slightly wider than the rice scoop (they’ll shrink slightly while cooking). Make a slight indentation in the center of each patty to reduce doming.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place patties in the skillet (work in batches if needed). Cook 3–4 minutes on the first side without moving until a brown crust forms, then flip and cook another 3–4 minutes for medium doneness (adjust time for desired doneness). Remove patties to a plate and tent with foil to keep warm.

After removing the patties, reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. If desired, pour in any accumulated meat juices from the resting patties.

When butter melts, sprinkle in 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the roux is lightly golden and smells toasty.

Gradually whisk in 2 cups beef broth, scraping any browned bits from the pan. Add 1 tsp soy sauce, 1/2 tsp Worcestershire sauce, and 1/4 tsp black pepper. Bring to a gentle simmer and cook 3–5 minutes until thickened to a gravy consistency. Taste and adjust salt as needed (about 1/8 tsp if necessary). If gravy becomes too thick, thin with a tablespoon or two of water or broth.

In a small nonstick skillet, heat 1 tsp butter or oil over medium-low. Crack 2 large eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes; cover the pan for 30–45 seconds at the end to ensure whites are fully set without overcooking yolks. For over-easy, carefully flip and cook 10–20 seconds more.

To assemble each plate (makes 2 servings): place two scoops of rice (use about 3/4 cup per scoop) side by side or slightly stacked on the plate. Add one generous scoop (about 3/4 cup) of macaroni salad to the side. Place one hamburger patty on top of the rice. Spoon 1/2 to 3/4 cup of hot gravy over the patty and rice so some runs onto the plate. Top the patty with a fried egg. Garnish with 1 tbsp sliced green onions and a sprinkle of furikake or toasted sesame seeds if using.

Serve immediately so the egg yolk mixes with the gravy and rice. Leftover gravy can be refrigerated for up to 3 days.