Loco Moco Recipe

Mix and form patties

In a large bowl combine ground beef, breadcrumbs, milk, egg, soy sauce, Worcestershire, salt and pepper. Mix gently with your hands or a fork until just combined — do not overwork. Divide mixture into 4 equal portions and shape into round patties about 3.5 inches across and 3/4 inch thick. Make a slight depression in the center of each patty to help them cook flat.

Cook patties

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, add patties (work in batches if needed) and cook 3–4 minutes per side for medium (internal temp ~155°F/68°C), or longer for well done. Transfer cooked patties to a plate and tent loosely with foil to rest while you make gravy and eggs. Reserve any browned bits in the pan for the gravy.

Make roux

Using the same skillet with reserved browned bits (wipe out any burnt residue but keep flavorful fond), reduce heat to medium and add 2 tablespoons butter. When melted, add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is golden and has a nutty aroma (this cooks out the raw flour taste).

Finish gravy

Slowly whisk in 2 cups beef broth, scraping up browned bits from the pan. Add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, garlic powder, onion powder, black pepper, and 1/4 teaspoon salt. Bring to a gentle simmer, whisking to smooth any lumps. Simmer 3–5 minutes until slightly thickened — it should coat the back of a spoon. Taste and adjust seasoning with more salt, soy or pepper as needed. If gravy becomes too thick, thin with a splash of broth or water.

Prepare rice

If rice is warm, fluff with a fork and portion into four bowls (about 3/4 cup cooked rice per bowl, total 3 cups yields 4 servings). If using freshly cooked rice, spoon hot rice into bowls and smooth into a shallow mound.

Fry eggs

Heat a nonstick skillet over medium heat. Add 1 teaspoon butter and 1 tablespoon vegetable oil so the egg whites crisp slightly while yolks remain runny. Crack eggs into the pan (cook in two batches if necessary) and fry until whites are set but yolks remain soft, about 2–3 minutes for sunny-side up. Season with 1/8 teaspoon salt and a pinch of black pepper each. For over-easy eggs, carefully flip and cook 20–30 seconds more.

To assemble each serving: place a generous mound (about 3/4 cup) of cooked rice in the center of a plate or bowl. Top the rice with one hamburger patty. Spoon 1/3 to 1/2 cup hot gravy over the patty and rice so it soaks the rice. Place a fried egg on top of the patty. Garnish with sliced green onions and optional pickled ginger or lomi tomato. Serve immediately so yolk mixes with gravy and rice.

Notes and variations: For a richer flavor, use short ribs or a blend of ground beef and pork. To make larger portions, double quantities. Leftover gravy keeps refrigerated up to 3 days and reheats gently on the stove.