This simple, delicious Loco Moco recipe from Oahu, Hawaii is rich, flavorful, and as unique as the islands it originated on. It’ll leave you loco for these savory flavors and wanting more.
oh. my. god.
If there’s one thing I learned on my recent trip to Hawaii, it’s that Hawaiians know how to eat. And they eat well. From poke to roasted pork, marinated chicken and abundant fresh fruit, the cuisine in Hawaii is versatile, colorful, and rich. The one thing I didn’t get to try during my short trip was a traditional Hawaiian breakfast, Loco Moco. But, with the spirit of the island still in me as I reached the mainland, I made it my own personal mission to learn how to craft this indulgent breakfast dish that would make my Hawaiian-born friends proud.
And craft it, I did. No joke, since returning home from Hawaii in October, I have made this dish for breakfast at least six times. I am addicted.
I am Loco for Loco Moco
Loco Moco is believed to have been invented in the late 1940s or early 1950s in a small restaurant in Hilo, Hawaii, but the exact origin remains unknown. The dish traditionally consists of white rice topped with a hamburger patty, a fried egg, and topped with brown or mushroom gravy and green onion. Over the years, it has become a beloved comfort food in Hawaiian cuisine.
Its creation is said to have been inspired by local Hawaiian and Japanese flavors, blending together elements such as rice (a staple in Japanese cuisine), hamburger patties (a Western influence), and gravy (which has a more American or Western touch). The combination of these elements reflects the multicultural heritage of Hawaii, merging traditional Hawaiian fare with influences from various immigrant communities, including Japanese culinary traditions.
The deliciousness of loco moco lies in its savory and indulgent components. The succulent hamburger patty, often seasoned to perfection, sits atop a bed of steamed rice, providing a hearty base. This is then topped with a rich, velvety gravy that adds layers of savory flavors to the dish. Add the richness of the egg yolk, and it creates perfect flavor and texture. This combination of textures and tastes – from the juicy meat to the comforting rice and the savory umami of the gravy – creates a harmonious, comforting, and deeply satisfying eating experience. It’s the amalgamation of simple yet flavorful ingredients that makes loco moco so indulgent and beloved.
Other loco moco recipes I’ve seen use brown gravy instead of mushroom gravy. The chef who catered the wedding I attended in Hawaii told me they only use mushroom gravy for the dish, and I didn’t ask any questions, so this is how I learned. Perhaps they only make mushroom gravy on Oahu where I visited, but I love mushrooms, so I took no issue with this. Plus, the mushrooms, onions, and garlic add some much-needed nutritional variety to an otherwise heavy and imbalanced dish. But if you’re not a big fan of mushrooms, feel free to leave them out and make a brown gravy instead. I won’t judge you (or maybe I will).
Apart from being simple, Loco Moco is packed with protein and keeps me full long after lunchtime. I’ve never been a huge breakfast person, so I really enjoy that aside from the egg, this dish doesn’t really scream “breakfast” (think sausage, egg, and cereal). Its hearty blend of meat, rice, and savory gravy feels more like a substantial comfort meal than a traditional breakfast. The fusion of flavors and textures is a savory delight that satisfies my hunger and leaves me feeling nourished. But I won’t keep you waiting any longer; let’s get cooking.
Full Recipe for loco moco
Irresistible Loco Moco
Equipment
- 1 frying pan
- 1 rice cooker optional
Ingredients
For the Beef Patty:
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon oil for frying
For the Mushroom Gravy:
- 2 cups mixed mushrooms cremini, shiitake, etc., sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups beef or mushroom broth use vegetable broth for vegetarian/vegan
- 1 cup chicken or vegetable broth
- 2 tablespoons butter or oil
- 2 tablespoons all-purpose flour or cornstarch
- 1 tablespoon soy sauce optional
- Salt and pepper to taste
Additional Components:
- Cooked white rice
- Fried eggs 1 per serving
- Chopped green onions for garnish
Instructions
Prepare the Beef Patty:
- In a bowl, mix together the ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce (if using) until well combined.
- Shape the mixture into patties.
- Cook the patties for about 4-5 minutes per side or until they reach your desired level of doneness. They shouldn't need oil as the fat from the ground beef will render in the pan. Set aside and keep warm. Do not drain the grease.
Fry the Eggs:
- In the same skillet, fry the eggs to your preferred doneness. Set aside with the beef patties.
Make the Mushroom Gravy:
- Using the remaining fat in the skillet from the beef patty (add butter if more is needed), sauté the sliced mushrooms and chopped onions until they're softened and slightly browned.
- Add minced garlic and cook for another minute.
- Push the mushroom mixture to the side of the skillet and melt butter in the cleared space.
- Sprinkle flour or cornstarch over the melted butter and stir continuously for 1-2 minutes to form a roux.
- Gradually pour in the beef and chicken broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer, allowing it to thicken. If you're craving a deeper umami flavor here, go ahead and add in some soy sauce. Season with salt and pepper to taste.
Assemble and Serve the Loco Moco:
- Place a scoop of cooked white rice on a plate.
- Top the rice with a cooked beef patty.
- Add a fried egg on top of the patty.
- Ladle the mushroom gravy generously over the egg and patty.
- Garnish with chopped green onions.
Notes
- Rice: For an attractive presentation, consider using a ramekin to shape the cooked white rice before placing it on the plate. Press the rice firmly into the ramekin, then invert it onto the plate for a neat, rounded shape.
- Eggs: For a consistent and attractive shape, consider cooking the eggs in rounded tins or molds. This helps maintain a uniform and appealing appearance when placing them atop the beef patties.
- Prep ingredients beforehand: Have all components ready before assembling, including the cooked rice, patties, and fried eggs.
- Keep warm: Utilize a warm oven (set at a low temperature) to keep the patties and eggs warm while preparing the mushroom gravy.
- Coordinate steps: Start preparing the gravy when the rice, patties, and eggs are almost ready. This helps to ensure everything is hot when assembling the dish.
- Maintaining Heat: To maintain heat, cover the assembled plates loosely with foil while finishing the remaining servings. This will help retain warmth until all portions are ready to be served.
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag @wisterianwoman on Instagram or use hashtag #wisterianwoman so we can share the recipe love!
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