Loco Moco Plate Recipe

Rinse the rice in a fine mesh sieve under cold running water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, and 1/4 tsp salt in a medium saucepan. Cover and bring to a boil over high heat.

When boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.

In a large bowl, whisk together 1 large egg, 2 tbsp milk, 1 tsp Worcestershire, 1 tsp soy sauce, 1 tsp kosher salt, and 1/2 tsp black pepper.

Add 1 lb ground beef, 1/2 cup finely chopped onion, and 1/4 cup Panko breadcrumbs to the bowl. Gently mix with your hands or a spoon until just combined; avoid overworking to keep patties tender.

Divide the mixture into four equal portions (about 4 oz each) and gently form into slightly flattened rounds about 3.5–4 inches wide and 3/4 inch thick. Make a slight depression in the center of each patty with your thumb to reduce doming while cooking.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When shimmering, add the patties (do not overcrowd; cook in batches if needed).

Cook patties 3–4 minutes per side for medium (adjust time 2–3 min for rare, 4–5+ min for medium-well). After flipping, press gently to ensure good contact with pan and sear. Remove cooked patties to a plate and tent with foil to keep warm.

Wipe out the skillet used for the patties, leaving any browned bits. Melt 2 tbsp butter over medium heat.

Whisk in 2 tbsp flour and cook, stirring constantly, 1–2 minutes until the roux is golden and fragrant but not burned.

Gradually whisk in 2 cups beef stock, scraping up browned bits from the pan. Bring to a gentle simmer, stirring, until the gravy thickens, 3–5 minutes.

Stir in 1 tbsp soy sauce, 1 tsp Worcestershire, 1 tsp ketchup (optional), 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. If gravy is too thick, thin with up to 1/4 cup water or stock.

Return the cooked patties to the skillet and spoon gravy over them to heat through for 1 minute, then remove again to keep ready for plating.

In a separate nonstick skillet, melt 1 tbsp butter over medium-low heat until foamy.

Crack eggs one at a time into the pan, spacing so they don't crowd. Cook gently 2–3 minutes for sunny-side up with set whites and runny yolks. For slightly set yolks, cover the pan for the last 30–45 seconds.

Season each egg with a pinch of salt and a grind of black pepper. Remove from pan and keep warm.

Divide the steamed rice among four plates, forming a slightly heaped mound on each plate (about 1/2 cup rice per serving if making 4 servings from 2 cups uncooked rice).

Place one beef patty on top of each rice mound. Spoon a generous amount of brown gravy over each patty (and onto the rice).

Top each patty with a fried egg. Spoon extra gravy around the plate as desired.

Garnish with sliced green onions, a sprinkle of toasted sesame seeds, and pickled ginger or furikake if using. Serve immediately.