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Every bite of loco moco gives you a hug of Hawaiian comfort. Fluffy rice sits under a juicy hamburger patty, all covered in rich brown gravy, then topped with a soft sunny egg. When I miss homey food or friends drop by, this always hits the spot. Each bite is cozy—from warm rice, to beefy goodness, to gooey yolk mixing in.
Whenever I serve up those patties with the bold brown gravy, folks can’t stop talking about it. The first time I made loco moco at home, everyone ate so fast, the serving plate was empty before we realized it!
Yummy Ingredients
- Cooking oil: You’ll need a plain flavored oil to fry your eggs so they don’t stick
- Salt and pepper: These basics bring out the best in everything—go for flaky salt or fresh pepper if you’ve got it
- Ketchup and Mayonnaise: Full-fat mayo and ketchup give juiciness and a little tang to each patty
- Panko: Panko breadcrumbs keep those patties light and soft; choose Japanese-style for the fluffiest texture
- Onion: Go for a firm onion for sweet fresh flavor and no weird spots
- Egg: A large, fresh egg is the star on top and also helps with binding your patties
- Ground beef: Juicy patties need beef with some fat to stay tender—don’t go too lean
- Heavy cream: Cream makes the gravy super silky—stick with real cream for extra taste
- Beef bouillon paste: A spoonful of this amps up the meaty flavor; keep it chilled for next time
- Shoyu: That classic Hawaiian savory taste comes from a splash of good soy sauce
- Onion powder: You want onion powder that smells fresh for a hint of sweet depth
- Cornstarch: Grab fresh cornstarch to avoid lumps and get smooth gravy
- Beef stock: Deep umami flavor happens when you use stock—pick the low sodium stuff to control the saltiness
- White medium grain rice: Fluffy rice loves plump grains, so spring for fresh if you can
Simple Step Guide
- Put It All Together:
- Plop a mound of hot rice on your plate, lay a burger patty on top, smother it in steamy brown gravy, then gently set a fried egg over everything. Dig in while it’s warm!
- Fry the Eggs:
- Pour a little oil in a small pan and heat it up over medium. Crack in an egg, sprinkle salt and pepper, and let it cook until the edges brown and whites firm up. Flip real quick if you want or just leave sunny side up. Be sure you don’t break the yolk. Keep each egg cozy and warm until the rest is ready.
- Patty Prep and Cooking:
- Use a big bowl to mix ground beef, egg, panko, chopped onion, ketchup, mayo, salt, and pepper just until they come together—don’t over-mix. Form thick patties, then sear them in a hot skillet for about four minutes per side. Don’t squish them down. They’re done when their juices are clear (or however you like them). Keep them warm while everything else finishes.
- Make Your Gravy:
- Mix up beef stock, cornstarch, onion powder, shoyu, and bouillon paste in a saucepan. Whisk hard so you don’t get lumps and heat it gently, stirring until thick. Take it off the heat and add cream to make it extra smooth. Cover and set aside until serving.
- Cook the Rice:
- Give your rice a quick rinse with cold water until the water’s mostly clear—that’s how it gets fluffy. Toss it into your rice cooker with the right amount of water, flip it on, and let it steam until it’s done. Don’t peek until the timer goes off for the best texture.
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The brown gravy honestly makes this meal! I end up making a double batch so I can spoon it over leftover rice later. It’s now my family’s favorite snack for chill weekends.
Keeping It Fresh
Burgers and gravy stay good in the fridge for about two days, but keep the rice in its own container. Pop the gravy into a jar. Put eggs in the fridge only if they’re hard-cooked. When you reheat, add a splash of water to rice and burger. The gravy heats up best when you stir it slowly in a saucepan on low, so it stays smooth and rich.
Swap Out Ideas
If you want it lighter, use ground chicken or turkey. Any breadcrumbs work if you don’t have panko. Short or long grain rice is fine—just change the water and time as needed. Grab gluten-free soy sauce if you can’t have gluten. Skip heavy cream for dairy-free living and your gravy will still be tasty.
Ways to Serve
Let this be the main event with Hawaiian mac salad and a green salad on the side. For a little twist, throw on some grilled pineapple or sliced green onion. Make it breakfast by swapping in fried spam for the beef, then hit it with some hot sauce for kick!
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Island Backstory
This dish first popped up in Hilo on the Big Island, made for hungry teens needing a cheap and hearty meal. It quickly became a Hawaii staple and now you’ll see it everywhere—from busy drive-ins to beach stands. It’s comfort on a plate, mixing different food traditions with island love.
Common Recipe Questions
- → What rice works best for this meal?
Medium-grain white rice is usually picked since it clings just enough to hold things together, but feel free to go with your favorite type if you prefer.
- → How should I boost flavor in my patties?
Try adding some chopped onions, a beaten egg, mayo, ketchup, and panko breadcrumbs to the beef. Don’t forget a good dose of salt and pepper for extra flavor.
- → Is it okay to prep gravy in advance?
Totally. Make the brown gravy before you need it, then stash it in a sealed container in the fridge. It'll last about three days and warms up just fine.
- → Can I swap out the beef for something else?
Of course. Use ground chicken, turkey, or a meatless patty instead if you want. You’ll still get the Loco Moco vibe.
- → How do I make a great fried egg for the top?
Gently fry your egg sunny-side up or over-easy with a little oil. Try not to poke the yolk so it stays runny and creamy.
- → What other fun toppings do people use?
Toss on some green onions, sautéed mushrooms, or caramelized onions for extra flavor and to make it look awesome.