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This loco moco recipe brings the soul of Hawaiian plate lunch right to your home kitchen. The combination of fluffy rice, juicy beef patty, rich gravy, and runny egg creates that perfect comfort food experience that locals and tourists alike crave from this beloved island staple.
I first discovered loco moco during a family vacation to Maui, and it's become our Sunday brunch tradition ever since. Something about that runny egg mixing with the savory gravy makes everyone at my table fall silent with contentment.
Ingredients
- Medium grain white rice provides the perfect sticky yet fluffy base for this dish
- Water the proper ratio ensures perfectly cooked rice every time
For the brown gravy
- Beef stock forms the rich base for our gravy with deep umami flavor
- Cornstarch creates that silky texture without lumps that defines a perfect gravy
- Onion powder adds subtle aromatic notes without chunks of onion
- Shoyu authentic Japanese soy sauce brings complexity and saltiness
- Beef bouillon paste intensifies the meaty flavor of the gravy
- Heavy cream adds a touch of richness and smooths the flavor profile
For the burger patties
- Ground beef choose 80/20 for the juiciest patties with the best flavor
- Egg acts as a binder to hold the patty together
- Diced onion adds moisture and subtle sweetness to the meat
- Panko breadcrumbs keeps patties tender without making them dense
- Ketchup brings acidity and sweetness to balance the meat
- Mayonnaise adds richness and moisture to the patties
- Salt and black pepper enhances all the flavors in the dish
For the eggs
- Cooking oil prevents sticking and helps create perfectly cooked eggs
- Eggs the runny yolk creates a secondary sauce that makes this dish magical
- Salt and black pepper simple seasoning lets the egg flavor shine
Step-by-Step Instructions
- Prepare the Rice
- Rinse the rice thoroughly until water runs clear to remove excess starch. This step ensures your rice will be fluffy rather than gummy. Place in your rice cooker with the proper water ratio and let the machine work its magic while you prepare the other components.
- Create the Gravy
- Combine all gravy ingredients except cream in a pot and whisk constantly over medium heat. The mixture will gradually thicken as it heats and the cornstarch activates. You want a consistency that coats the back of a spoon but still flows smoothly. Finish with cream off the heat for that silky richness that makes this gravy special.
- Form and Cook the Patties
- Mix all patty ingredients gently with your hands until just combined. Overmixing will make tough burgers so stop once everything is evenly distributed. Shape into six equal patties slightly larger than your palm and press a small dimple in the center to prevent them from puffing up. Cook in a hot skillet until deeply browned on both sides and cooked through.
- Fry the Eggs
- Heat a nonstick skillet with just enough oil to coat the bottom. Crack eggs individually into the pan and season with salt and pepper. Cook until whites are set but yolks remain runny. If needed cook in batches to avoid overcrowding the pan which can lead to uneven cooking.
- Assemble the Loco Moco
- Create a foundation of rice on each plate then place a burger patty on top. Ladle generous amounts of gravy over the patty allowing it to flow onto the rice. Crown each serving with a perfectly cooked egg positioned so the yolk can be broken and mix with the gravy.
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The gravy is my favorite component of this dish. I always make extra because my teenage son practically drinks it straight from the ladle. Once when visiting Hawaii I ordered loco moco three days in a row and still came home craving more.
Hawaiian Food Culture
Loco moco is a perfect example of Hawaiian plate lunch culture which evolved from plantation workers sharing their diverse lunch traditions. The name origin remains debated but most agree it was created in Hilo during the 1940s. Traditional Hawaiian cuisine often features combinations of protein rice and savory sauces reflecting the multicultural nature of the islands.
Variations to Try
The classic recipe uses beef patties but you can substitute ground turkey or chicken for a lighter version. Some island restaurants offer spam loco moco which uses fried spam slices instead of burger patties. For a luxurious twist try adding sautéed mushrooms to the gravy or topping with avocado slices for added creaminess.
Serving Suggestions
Loco moco pairs perfectly with traditional Hawaiian sides like macaroni salad or sliced fresh pineapple to balance the richness. For an authentic experience serve with a side of sliced tomatoes and a few dashes of Hawaiian chili pepper water if you can find it. This dish makes a satisfying breakfast lunch or dinner when you want something hearty and comforting.
Storage Tips
The components can be stored separately in airtight containers. Rice and patties will keep for 3 days in the refrigerator while gravy stays good for up to 5 days. When reheating add a splash of water to the rice before microwaving to restore moisture. Always cook fresh eggs when serving leftovers as reheated eggs lose their ideal texture.
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Frequently Asked Questions
- → What type of rice works best for Loco Moco?
Medium-grain white rice is ideal for Loco Moco, as it provides the right texture and slightly sticky consistency to complement the dish.
- → How do you thicken the brown gravy?
The brown gravy is thickened by whisking cornstarch into beef stock and cooking over medium heat. Ensure the mixture is smooth before adding other ingredients.
- → Can I use a different meat for the patties?
Ground chicken or turkey can be substituted for ground beef. Adjust seasonings to maintain a robust flavor profile.
- → Is it possible to prepare this dish ahead of time?
You can prepare the gravy and burger patties in advance. Reheat them when ready to serve and cook the eggs fresh for optimal texture.
- → What toppings can I add to customize Loco Moco?
Popular variations include sautéed mushrooms, caramelized onions, or a drizzle of spicy sriracha for added flavor.