Loco Moco
Born in Hilo in 1949, Loco Moco is Hawaii's beloved comfort food that's become a breakfast staple across the islands. A bed of steaming white rice topped with a juicy hamburger patty, a sunny-side-up egg, and smothered in savory brown gravy. Simple ingredients, maximum comfort.
Equipment Needed
Instructions
Cook the rice: Rinse rice until water runs clear, then cook in a rice cooker or on the stovetop. Hawaiian-style rice should be slightly sticky, so use the ratio of 1 cup rice to 1 1/8 cups water.
Season and form patties: Mix ground beef with garlic powder, onion powder, salt, and pepper. Divide into 4 equal portions and form into patties slightly larger than your serving bowls (they'll shrink when cooking).
Cook the patties: Heat oil in a large skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium, or until desired doneness. Transfer to a plate and cover to keep warm.
Start the gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden and nutty smelling.
Finish the gravy: Slowly whisk in beef broth, avoiding lumps. Add soy sauce and Worcestershire. Simmer for 5-7 minutes, whisking occasionally, until gravy thickens enough to coat a spoon. Season with salt and pepper.
Fry the eggs: In a non-stick pan, melt butter over medium heat. Crack eggs and fry sunny-side up until whites are set but yolks are still runny, about 3-4 minutes. Season lightly with salt.
Assemble the loco moco: Scoop a generous mound of hot rice into each bowl. Place a hamburger patty on top of the rice, then ladle warm gravy generously over the patty.
Add the egg: Carefully place a fried egg on top of each gravy-covered patty. The runny yolk will mix with the gravy when broken - this is the best part!
Garnish and serve: Sprinkle sliced green onions over the top. Serve immediately while everything is hot. Enjoy the ultimate Hawaiian comfort breakfast!
💡 Pro Tips & Variations
- Cafe 100 origin: Loco Moco was invented in 1949 at Cafe 100 in Hilo. The original was simply rice, patty, egg, and gravy - no frills needed.
- The yolk is essential: A runny egg yolk is non-negotiable. When it breaks and mixes with the gravy, it creates a rich, silky sauce.
- Hawaiian-style gravy: Adding soy sauce gives the gravy that distinct Hawaiian flavor profile found in local plate lunches.
- Variations: Island restaurants offer spam loco moco, fish loco moco, and even kalua pork loco moco. Feel free to experiment!
- Double down: Hungry? Local style is often served with two patties and two eggs. Go for it!
- Proper rice: Calrose or other medium-grain rice is the Hawaiian standard. Long-grain rice won't give you the right texture.