Description
Loco Moco is a classic Hawaiian comfort dish featuring juicy ground beef patties smothered in savory mushroom gravy, topped with sunny-side-up eggs and served over fluffy jasmine rice. This recipe guides you through making the perfect balance of flavors and textures for an authentic island experience.
Ingredients
Scale
For the Patties:
- 1/2 sweet onion, peeled and small diced
- 2 cloves garlic, finely minced
- 2 pounds 80/20 ground beef
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- Coarse salt and freshly cracked black pepper, to taste
For the Gravy:
- 2 tablespoons oil
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon soy sauce
For Serving:
- 5 eggs
- 5 cups cooked jasmine rice
- 1/4 cup sliced green onions
Instructions
- Prepare the Patties: In a large bowl, combine diced onion, minced garlic, ground beef, 1 tablespoon soy sauce, and Worcestershire sauce. Mix thoroughly to incorporate all ingredients evenly. Form the mixture into 5 equal-sized patties and season both sides generously with salt and freshly cracked black pepper.
- Sear the Patties: Heat 2 tablespoons of oil in a large frying pan over medium heat. Place the patties in the pan and sear each side for 3-4 minutes until they develop a rich brown crust. Once browned, remove the patties from the pan and set aside.
- Reserve Oil for Frying Eggs: Carefully drain half of the cooking oil into a small frying pan, which will be used later to fry the eggs. Keep the reserved small pan on the stove ready for the next step.
- Cook the Mushrooms: In the same large frying pan used for the patties, add the sliced cremini mushrooms. Sauté for 3-4 minutes until mushrooms become tender and lightly browned.
- Make the Gravy: Stir in 3 tablespoons of all-purpose flour with the mushrooms and cook briefly to eliminate the raw flour taste. Gradually pour in 2 cups of beef stock along with the remaining 1 tablespoon soy sauce, stirring constantly. Let the mixture simmer for 3-4 minutes until the gravy thickens to a smooth consistency.
- Simmer Patties with Gravy: Return the seared beef patties to the pan containing the mushroom gravy. Reduce heat to low and let everything simmer gently so the patties absorb the flavors.
- Fry the Eggs: Using the reserved small frying pan with oil, fry each egg over medium heat for about 30 seconds or until the whites are set and the yolks remain sunny-side-up and runny on top.
- Assemble and Serve: On each serving plate, place a scoop of cooked jasmine rice. Top with a beef patty smothered in mushroom gravy, then add a fried egg on top. Garnish with sliced green onions for a fresh finishing touch. Serve immediately.
Notes
- For extra flavor, consider using homemade beef stock if available.
- Adjust salt and pepper seasoning according to personal taste preferences.
- Sunny-side-up eggs can be cooked longer if preferred less runny.
- Leftover gravy can be stored separately and reheated gently on stovetop.
- Use a non-stick frying pan for eggs for easier flipping and cleanup.
