Loco Moco
A hamburger patty and a fried egg over steamed white rice, ladled with real brown pan gravy rather than canned gravy or ketchup. Created in 1949 at the Lincoln Grill in Hilo for local teenagers who wanted something quick and filling that wasn't a sandwich, it's become one of the clearest expressions of Hawaii's plate-lunch food culture.
Meat
⚠ Contains: Egg, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 lb (680g) ground beef, 80/20
- 1 small onion, grated or finely minced, optional
- Salt and black pepper
- 4 cups cooked short or medium-grain white rice
- 4 eggs
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- Oil, for frying
- Chopped green onion, for garnish
Steps
- Form the ground beef into 4 patties and season with salt and pepper. Pan-fry over medium-high heat to desired doneness, about 3-4 minutes per side. Remove and set aside, reserving the drippings.
- In the same skillet, melt the butter into the drippings, whisk in the flour, and cook 1-2 minutes to form a roux.
- Gradually whisk in the beef broth, soy sauce, and Worcestershire sauce, and simmer until thickened into a smooth brown gravy, about 5 minutes.
- Fry the eggs sunny-side up in a separate pan with a little oil, keeping the yolks runny.
- Scoop a mound of rice onto each plate, top with a beef patty, ladle gravy generously over the top, and finish with a fried egg.
- Garnish with chopped green onion and serve immediately.