Description
Loco Moco is a classic Hawaiian comfort dish featuring juicy ground beef patties smothered in rich mushroom gravy, served over fluffy jasmine rice and topped with a perfectly fried sunny-side-up egg. This easy-to-make recipe captures the perfect balance of savory flavors and textures for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1/2 sweet onion, peeled and small diced
- 2 cloves garlic, finely minced
- 2 pounds 80/20 ground beef
- 2 tablespoons soy sauce, divided
- 2 teaspoons Worcestershire sauce
- 2 tablespoons oil
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 5 eggs
- 5 cups cooked jasmine rice
- 1/4 cup sliced green onions
- Coarse salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Beef Patties: In a large bowl, combine the diced onion, minced garlic, ground beef, 1 tablespoon of soy sauce, and Worcestershire sauce. Mix thoroughly to evenly distribute the flavors. Form the mixture into 5 evenly sized patties. Season both sides generously with coarse salt and freshly cracked black pepper.
- Sear the Patties: Heat 2 tablespoons of oil in a large frying pan over medium heat. Place the beef patties in the pan and sear for 3-4 minutes on each side until they develop a nice brown crust. Remove the patties from the pan and set them aside to rest.
- Reserve Oil for Eggs: Carefully drain half of the cooking oil from the large pan into a small frying pan; this reserved oil will be used for frying the eggs later.
- Cook the Mushrooms: Using the large pan, add the sliced cremini mushrooms and cook over medium heat for 3-4 minutes until they are lightly browned and have released their juices.
- Make the Mushroom Gravy: Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir well to coat. Cook briefly for 1-2 minutes to cook off the raw flour taste. Gradually pour in 2 cups of beef stock and the remaining 1 tablespoon of soy sauce while stirring continuously. Cook for another 3-4 minutes until the mixture thickens into a smooth gravy.
- Simmer Patties in Gravy: Return the seared beef patties to the pan with the mushroom gravy. Reduce the heat to low and allow the patties to simmer gently in the gravy for a few minutes to absorb the flavors and finish cooking through.
- Fry the Eggs: Using the small frying pan with the reserved oil, fry each of the 5 eggs one at a time over medium heat. Cook for about 30 seconds or until the egg white is set but the yolk remains sunny-side-up and runny.
- Plate the Dish: On each plate, place a scoop of cooked jasmine rice, top with a beef patty, then spoon a generous amount of mushroom gravy over it. Add a fried egg on top and garnish with sliced green onions. Serve immediately for a classic Hawaiian Loco Moco experience.
Notes
- Use 80/20 ground beef for a juicy, flavorful patty but feel free to adjust the fat content based on preference.
- If you prefer, substitute beef stock with homemade or low-sodium broth for a less salty gravy.
- The frying oil reserved from cooking the patties adds great flavor to the eggs but you can use fresh oil if preferred.
- Ensure the eggs are cooked sunny-side up for the authentic dish with runny yolks that mix into the rice and gravy.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener and tamari instead of soy sauce.
