This Hawaiian comfort meal features juicy beef patties served over steamed rice and smothered in a savory brown gravy. Topped with a perfectly fried egg, it is a hearty dish suitable for any meal of the day.
List of ingredients
- 2 cups white medium grain rice – ensures the right sticky texture.
- 2 cups water – for steaming the rice.
- 2 cups beef stock – the base for the brown gravy.
- 3 tablespoon cornstarch – used to thicken the sauce.
- 1 teaspoon onion powder – adds a subtle savory depth.
- 1 teaspoon shoyu – Japanese soy sauce for salty umami flavor.
- 1 teaspoon beef bouillon paste – intensifies the beefy taste.
- 1 tablespoon heavy cream – creates a smooth, velvety finish.
- 2 pounds ground beef – for the burger patties.
- 1 egg – used as a binder in the meat mixture.
- 1/4 cup onion, diced – adds texture and flavor to the beef.
- 1/4 cup panko – helps hold the patties together.
- 2 tablespoon ketchup – provides a hint of sweetness and tang.
- 2 tablespoons mayonnaise – keeps the beef moist during cooking.
- salt and pepper to taste – basic seasoning for meat and eggs.
- cooking oil of choice – for frying the patties and eggs.
- 6 large eggs – one for each serving.
step-by-step instructions
- Cook the Rice: Rinse the medium grain rice under cool running water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker and cook until finished.
- Prepare the Brown Gravy: Combine beef stock, cornstarch, onion powder, shoyu, and beef bouillon paste in a small pot. Whisk the mixture thoroughly and cook over medium heat until it thickens. Remove from heat and stir in the heavy cream before setting aside.
- Form and Fry the Patties: In a large bowl, mix ground beef, one egg, diced onion, panko, ketchup, mayonnaise, salt, and pepper. Form the mixture into patties and cook in a large pan over medium-high heat until browned on both sides.
- Fry the Eggs: Heat cooking oil in a small pan over medium heat. Carefully crack an egg into the pan and season with salt and pepper. Cook until the edges are lightly browned, then carefully flip to avoid breaking the yolk, cooking briefly on the other side.
- Assemble the Dish: Place one scoop of steamed rice on a plate and top it with a cooked beef patty. Pour a generous amount of brown gravy over the meat and finish by placing the fried egg on top.
Rice Preparation Techniques
Rinse Your Rice Thoroughly
Rinsing the rice removes surface starch that can make the final product gummy. Continue rinsing in a fine-mesh strainer until the water is no longer cloudy. This ensures individual grains remain distinct while staying tender.
Using the Correct Water Ratio
Medium grain rice typically requires a one-to-one ratio of water to rice in a rice cooker. If you prefer a softer texture, add an extra tablespoon of water. Always use a measuring cup for consistency across different batches.
Fluffing the Rice Properly
Once the rice cooker switches to the warm setting, let the rice steam for five to ten minutes. Use a rice paddle or fork to gently lift and fold the grains. This prevents the rice from clumping together and keeps it light.
Gravy Consistency and Flavor
Creating a Smooth Slurry
Whisk the cornstarch into the cold or room temperature beef stock before heating. This prevents the starch from clumping into small balls that are hard to dissolve. Consistent whisking during the heating process ensures a glossy, smooth sauce.
Balancing the Umami Profile
The combination of shoyu and beef bouillon paste provides a deep, savory base. If the gravy tastes too salty, you can add a pinch of sugar to balance the flavors. The shoyu adds a specific Japanese-inspired depth essential for this regional dish.
Adding Cream for Texture
Stir in the heavy cream only after the gravy has thickened and been removed from the heat. Boiling the cream for too long can cause it to separate. The cream adds a rich mouthfeel that cuts through the saltiness of the beef stock.
Preventing the Gravy from Breaking
If the gravy becomes too thick while sitting, whisk in a small amount of water or beef stock. Keep the gravy on low heat or in a covered pot to prevent a skin from forming on top. Always stir gently to maintain the emulsion.
Mastering the Beef Patties
Avoiding Overworking the Meat
Mix the ground beef and binders until just combined. Overmixing the meat can lead to a dense, rubbery patty that lacks tenderness. Use a light touch when folding in the panko and onions.
The Benefit of Mayo and Ketchup
Mayonnaise adds fat and moisture, which prevents the lean beef from drying out at high temperatures. Ketchup provides a subtle acidity and sugar that caramelizes on the surface. Together, they create a more tender burger than plain beef.
Controlling the Pan Heat
Use a heavy-bottomed skillet or cast iron pan over medium-high heat. Ensure the pan is hot enough to create a brown sear, which locks in juices. Avoid crowding the pan to prevent the meat from steaming instead of searing.
Testing for Doneness
Use a meat thermometer to ensure the patties reach an internal temperature of 160 degrees Fahrenheit. This ensures the beef is safe to eat while remaining juicy. Let the patties rest for a few minutes before assembling the dish.
Egg Frying Tips
Achieving a Perfect Over-Easy Egg
To keep the yolk runny, fry the egg until the whites are set but the center is still wobbling. Flip the egg gently using a wide spatula and cook for only 30 to 60 seconds on the second side. This creates a rich sauce when the yolk breaks over the rice.
Choosing the Right Cooking Oil
Use an oil with a high smoke point, such as canola or vegetable oil, to prevent burning. Avoid using butter if you are cooking at higher temperatures as it can brown too quickly. A thin layer of oil is sufficient for a non-stick effect.
Preventing Broken Yolks
Crack the eggs into a small bowl first before sliding them into the pan. This prevents shells from entering the pan and allows you to place the egg carefully. Use a gentle sliding motion when flipping to avoid rupturing the membrane.
Ingredient Substitutions
Alternative Rice Options
If medium grain rice is unavailable, short-grain sushi rice is an excellent substitute for its stickiness. Jasmine rice can be used, though it is less sticky and may not hold the patty as well. Basmati rice is generally too dry for this specific dish.
Meat Variations
You can use a mix of ground beef and ground veal for a lighter flavor profile. For a leaner version, use 90% lean beef, but increase the mayonnaise by one tablespoon to compensate for the loss of fat. Ensure the meat is well-chilled before forming patties.
Dairy-Free Gravy Adjustments
Replace the heavy cream with a tablespoon of coconut cream or a dairy-free alternative for a creamy finish. You can also omit the cream entirely and use a small amount of butter or vegan butter. This maintains the richness without the dairy.
Low-Sodium Adjustments
Use low-sodium beef stock and a reduced-sodium version of shoyu to lower the salt content. You can increase the amount of onion powder or add a pinch of black pepper for extra flavor. Avoid adding extra salt until the final tasting.
Serving and Presentation
Traditional Plate Lunch Style
To serve this as a traditional plate lunch, use a large oval plate. Place the rice scoop on one side and the loco moco in the center. This leaves room for side dishes, which is characteristic of Hawaiian dining.
Adding Complementary Sides
A scoop of creamy macaroni salad is the most traditional accompaniment to this meal. Freshly steamed broccoli or a simple side of sliced cucumbers provides a refreshing contrast to the rich gravy. A side of pickled ginger can also add a bright acidity.
Garnishing for Visual Appeal
Sprinkle chopped green onions or toasted sesame seeds over the top of the egg for color. A dash of paprika or cracked black pepper on the egg yolk adds a professional touch. These small additions enhance the presentation without altering the taste.
Storage and Reheating
Storing Components Separately
Keep the rice, beef patties, and gravy in separate airtight containers in the refrigerator. This prevents the rice from absorbing all the gravy and becoming mushy. The components will stay fresh for 3 to 4 days.
Reheating the Rice
Sprinkle a tablespoon of water over the cold rice and cover it with a damp paper towel. Microwave on high for 1 to 2 minutes to steam the grains back to softness. This prevents the rice from becoming hard or dry.
Warming the Patties and Gravy
Reheat the beef patties in a pan over medium heat with a splash of water to maintain moisture. Warm the gravy in a small saucepan, stirring constantly to ensure it does not burn. If the gravy has thickened too much, whisk in a teaspoon of water.
Handling Leftover Eggs
Fried eggs do not reheat well and can become rubbery. It is recommended to fry a fresh egg when serving leftovers. If you must reheat them, use a very low-power microwave setting for 15 to 30 seconds.
Make-Ahead Advice
Prepping the Beef Mixture
You can mix the ground beef, panko, and seasonings up to 24 hours in advance. Store the mixture in a covered bowl in the refrigerator. This allows the flavors to meld and makes the patties easier to form.
Freezing Beef Patties
Form the patties and flash-freeze them on a baking sheet before transferring them to a freezer bag. They can be cooked directly from frozen by increasing the cooking time slightly. This is ideal for quick weeknight meals.
Batch Cooking Gravy
The brown gravy can be made in large batches and frozen in portions. Thaw the gravy in the refrigerator overnight before reheating on the stove. Always whisk vigorously during reheating to restore the smooth texture.
Troubleshooting Common Issues
What to Do if Gravy is Too Thick
If the gravy becomes like a paste, whisk in beef stock or water one tablespoon at a time. Heat the sauce slowly while stirring to ensure the liquid integrates perfectly. Do not add too much liquid at once or you will lose the richness.
Preventing Patties from Falling Apart
If the patties crumble, ensure you are using enough panko and egg as binders. Let the formed patties chill in the fridge for 30 minutes before frying to firm them up. Avoid flipping the patties too frequently in the pan.
Fixing Overly Salty Gravy
If the bouillon and shoyu make the sauce too salty, add a splash of water or a teaspoon of heavy cream. A small amount of lemon juice or vinegar can also neutralize the saltiness. Taste as you go to avoid over-correcting.
Preventing Burnt Egg Edges
If the eggs are browning too quickly, lower the heat to medium-low. Use a non-stick pan to reduce the amount of oil needed. Keep a close eye on the whites to remove the egg the moment they are set.
Frequently Asked Questions
Can I use a different type of beef?
While ground beef is standard, you can use ground chuck for a higher fat content and more flavor. Avoid using very lean beef without adding extra mayonnaise or butter, as the patties may become dry.
How do I keep the eggs warm while cooking patties?
The best method is to cook the patties first and keep them in a warm oven. Then, fry the eggs last so they can be placed on the dish immediately while still hot and runny.
Is this dish suitable for meal prep?
Yes, you can prep the rice and beef patties in advance. However, the eggs and gravy should be handled separately and added just before serving to maintain the best texture and flavor.
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Authentic Hawaiian Loco Moco
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Loco moco is a Hawaiian comfort food that can be eaten for breakfast, lunch, or dinner. A delicious hamburger patty atop a bed of white rice smothered with brown gravy and topped with an over easy egg.
Ingredients
- 2 cups white medium grain rice
- 2 cups water
- 2 cups beef stock
- 3 tablespoon cornstarch
- 1 teaspoon onion powder
- 1 teaspoon shoyu
- 1 teaspoon beef bouillon paste
- 1 tablespoon heavy cream
- 2 pounds ground beef
- 1 egg
- 1/4 cup onion (diced)
- 1/4 cup panko
- 2 tablespoon ketchup
- 2 tablespoons mayonnaise
- salt and pepper to taste
- cooking oil of choice
- 6 large eggs
- salt and pepper to taste
Instructions
- Step: Rinse rice with cool running water until the water runs clear. Place rinsed rice and fresh water in to a rice pot. Cook the rice in the rice cooker until completed.
- Step: While the rice is cooking start the brown gravy. To a small pot add beef stock, cornstarch, onion powder, shoyu, and beef bouillon paste. Whisk to combine. Continue cooking until thickened. Once thickened remove from heat and stir in heavy cream. Set aside.
- Step: Next to a large bowl add ground beef, egg, onion, panko, ketchup, mayonnaise, salt, and pepper. Mix until well combined. Form ground beef mixture in to patties and place in a large pan over medium high heat. Cook until browned, then flip and repeat until all patties have cooked.
- Step: While the patties are cooking begin to prepare your egg. In a small pan add the cooking oil of your choice. Carefully crack an egg in to the pan. Add salt and pepper. Cook until the edges just start to brown up. Carefully flip the egg being cautious not to crack the yolk. Repeat cooking on the other side. Remove from pan and set aside. Continue with remaining eggs.
- Step: To assemble: add one scoop of rice, next the burger, cover with brown gravy, and top with the egg.
Notes
The above recipe is for a classic loco moco. You can always swap out any of the ingredients or leave them out all together if it does not fit your diet. Feel free to use a brown gravy packet if you do not wish to make it from scratch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Beef
- Method: Pan-frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 594 mg
- Fat: 39 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 357 mg