Loco Moco
Loco Moco is a classic Hawaiian comfort dish featuring a seasoned ground beef patty served atop a bed of hot steamed rice, generously smothered in a rich mushroom gravy, and crowned with a perfectly fried egg. Garnished with furikake and chives, it's a hearty and satisfying meal that balances savory flavors and diverse textures.
Equipment
- 1 Large Skillet For cooking patties and preparing gravy
- 1 Small Nonstick Skillet For frying eggs
- 1 Whisk For smoothing the gravy
- 1 Spatula For flipping patties and eggs
- 1 Cutting Board and Chef's Knife For preparing garlic and mushrooms
Ingredients
Main
- 8 oz. lean ground beef
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. Freshly ground black pepper
- 1 1/2 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 2 large eggs
- 1 1/2 c. hot steamed basmati rice, divided
- Furikake seasoning for garnish
- Sliced chives for garnish
- 4 tbsp. unsalted butter divided
- 2 cloves garlic thinly sliced
- 8 oz. shiitake mushrooms stems removed and thinly sliced
- 2 tbsp. all-purpose flour
- 1 1/2 c. chicken or vegetable broth
- kosher salt
- Freshly ground black pepper
Instructions
- In a medium bowl, gently mix ground beef with 1/2 tsp kosher salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Form into two patties.
- Heat 1 1/2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Cook patties for 4-5 minutes per side, or until desired doneness. Remove patties and keep warm.
- In the same skillet, melt 4 tbsp unsalted butter over medium heat. Add thinly sliced garlic and shiitake mushrooms; cook for 3-5 minutes until tender.
- Sprinkle 2 tbsp all-purpose flour over the mushrooms and garlic, stirring to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 1 1/2 cups chicken or vegetable broth until the gravy is smooth and thickened. Season to taste with kosher salt and freshly ground black pepper.
- In a separate small nonstick skillet, melt 2 tbsp unsalted butter over medium heat. Crack in the two large eggs and fry sunny-side up until the whites are set but the yolks are still runny, about 2-3 minutes.
- Divide the hot, steamed basmati rice evenly between two serving bowls.
- Place one cooked hamburger patty on top of the rice in each bowl.
- Generously ladle the warm mushroom gravy over each patty and rice.
- Carefully place one fried egg on top of each Loco Moco. Garnish with furikake seasoning and sliced chives before serving.
Notes
Achieving a perfect Loco Moco hinges on a few key elements. For the hamburger patties, avoid overworking the meat to keep them tender; a gentle hand ensures a juicy result. Sear them well for a good crust before setting aside. The gravy is crucial: ensure your roux is cooked sufficiently to eliminate raw flour taste, then whisk constantly when adding broth to prevent lumps. Taste and adjust seasoning for both the patties and gravy throughout the cooking process. When frying the eggs, a medium heat will give you set whites and a runny yolk – the hallmark of a great Loco Moco. Serve immediately to enjoy the warmth and contrasting textures.