
Loco Moco is my secret for feeding a crowd or treating my family on a rainy weekend It layers steamy rice juicy patties rich gravy and a perfect egg into the ultimate comfort food bowl
My family was skeptical the first time I made it but now Loco Moco is our go to for birthdays and celebrations
Ingredients
- Medium grain white rice: for a tender slightly sticky base Choose a fresh bag for the best texture
- Beef stock: forms the backbone of the gravy Opt for low sodium if you like to control the seasoning
- Cornstarch: thickens the gravy quickly Look for one without lumps to avoid clumping
- Onion powder: adds savory warmth A fresh container gives the punchiest flavor
- Shoyu or soy sauce: lifts the sauce with umami If possible use an authentic Hawaiian or Japanese brand
- Beef bouillon paste: amplifies the meatiness Read the label and avoid added MSG if you prefer
- Heavy cream: brings silkiness to the gravy Go for real dairy if you can to avoid off flavors
- Ground beef: forms rich patties Use freshly ground for juiciness and flavor
- Egg: binds the burger mixture Pick a large one with a golden yolk
- Diced onion: in the patties delivers bites of sweetness Yellow onion works best for this
- Panko breadcrumbs: keep burgers tender and light Always choose fresh panko for best results
- Ketchup: for tang and color A classic bottle is perfect
- Mayonnaise: provides moisture Japanese style is exceptionally creamy if you can find it
- Salt and black pepper: for balanced seasoning Sea salt gives a clean flavor here
- Cooking oil: for frying Use avocado or canola oil for a neutral taste
- Large eggs: to crown the dish Seek pasture raised for extra sunrise colored yolks
Step-by-Step Instructions
- Prepare the Rice:
- Rinse your rice in cool water gently agitating with your hands until the water is mostly clear This step removes excess starch and helps rice cook up fluffy not gummy Place the rinsed rice and fresh water into a rice cooker and let it steam gently until tender and each grain stands alone but is lightly sticky When done fluff with a fork and keep warm
- Make the Brown Gravy:
- In a small saucepan whisk together beef stock cornstarch onion powder shoyu and bouillon paste Ensure there are no lumps and place over medium heat Keep whisking as it comes to a simmer and thickens to coat the back of a spoon Once it reaches that luxurious texture take it off the heat and stir in heavy cream until velvety
- Mix and Cook the Burger Patties:
- In a wide bowl combine ground beef one egg diced onion panko ketchup mayonnaise salt and pepper Mix by hand but avoid overworking so the patties stay juicy Shape into six equal balls then gently flatten to about half an inch thick Heat a skillet over medium high wait until a drop of water sizzles on contact Cook patties a few at a time letting each side brown deeply before flipping Only turn once for best results Check the center for doneness and set aside under foil to keep warm
- Fry the Eggs:
- Wipe out your skillet and drizzle a bit of oil Heat over medium and crack in one egg Sprinkle with a dash of salt and pepper Wait until the white is nearly set and the edges get lacy and golden then flip gently if you prefer over easy Cook briefly so the yolk stays molten Remove and repeat
- Assemble the Loco Moco:
- On each plate spread a bed of hot rice Top with a beef patty then spoon over a generous ladle of brown gravy Finally settle a fried egg over each stack Serve hot so the sauce seeps into the rice and every forkful is rich and satisfying

The richness of the beef patties is my favorite part I learned from my aunty that a tablespoon of mayonnaise is a game changer for juiciness Every time I make it I remember my cousin sneaking extra gravy and everyone laughing at our messy plates
Storage Tips
Loco Moco separates beautifully for leftovers Store rice beef patties and gravy in separate containers in the fridge for up to three days Reheat patties and gravy slowly on the stove to keep everything moist Fry fresh eggs each time for the best texture The dish can also be frozen without the egg Patties and gravy will last up to two months and are ready for a quick weeknight meal
Ingredient Substitutions
You can swap ground turkey or chicken in place of beef for a lighter take For vegetarians a grilled portobello mushroom cap works surprisingly well If you are short on beef stock try chicken or even a strong vegetable broth Use gluten free panko if avoiding wheat and tamari instead of soy sauce for a gluten free option
Serving Suggestions
Loco Moco pairs well with a simple cabbage salad or pickled vegetables to cut through the richness Some people top theirs with sautéed mushrooms or a drizzle of chili crisp For a party set up a build your own station with bowls of rice patties eggs and extras like sliced green onion for everyone to customize

Roots of the Dish
Loco Moco is a beloved part of Hawaiian comfort cuisine It was created in the late 1940s by a diner for hungry surfers seeking an affordable hearty meal The name reflects island humor and the mix of cultures found throughout Hawaii You will find it everywhere from beachside cafes to home kitchens showcasing Hawaii’s joyful mash up of flavors
Recipe FAQs
- → What type of rice is best for Loco Moco?
Medium grain white rice works best, offering the right balance of stickiness and fluffiness to soak up the gravy and hold the dish together.
- → Can I use pre-made brown gravy?
Yes, ready-made brown gravy can be used for convenience, though homemade gravy adds extra depth of flavor with beef stock and shoyu.
- → What are common variations on the ground beef patty?
Try substituting ground chicken or turkey for a lighter option, or adding sautéed mushrooms to the mixture for more earthy flavor.
- → How do I get a perfectly runny fried egg?
Fry eggs in a lightly oiled pan until edges brown, then carefully flip and cook briefly so the white sets and the yolk remains soft.
- → Is this dish suitable for meal prep?
The patties and gravy can be made ahead, but fry eggs and assemble the rice and toppings just before serving to keep textures fresh.