Hawaiian Loco Moco

Loco moco is the ultimate Hawaiian plate lunch comfort dish, invented in the late 1940s at the Lincoln Grill in Hilo, Big Island, by teenagers looking for a cheap, filling meal. It has since become an icon of local Hawaiian food culture.

Serves: 4

Ingredients

• 600g (1 1/3 lb) ground beef (80/20 fat ratio)
• 2 cups (400g) short-grain white rice, cooked
• 4 large eggs
• 2 tbsp (30ml) neutral oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste

Brown Gravy

• 2 cups (480ml) beef broth
• 1 medium yellow onion, thinly sliced
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) Worcestershire sauce
• 2 tbsp (16g) cornstarch mixed with 3 tbsp (45ml) cold water
• 1 tbsp (14g) unsalted butter
• Black pepper to taste

Instructions

1. Season ground beef with garlic powder, onion powder, 1 tsp salt, and plenty of black pepper. Form into 4 thick oval patties about 2cm (3/4 inch) thick.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear patties 4–5 minutes per side until deeply browned and cooked through. Remove and set aside; keep warm.
3. In the same skillet over medium heat, add remaining oil and cook sliced onion 8–10 minutes until golden and softened. Add beef broth, soy sauce, and Worcestershire. Bring to a boil, scraping up browned bits.
4. Stir in cornstarch slurry and simmer 2–3 minutes until gravy is thick and glossy. Stir in butter. Season with pepper.
5. Fry eggs sunny-side up in a separate non-stick pan over medium-low heat, 3–4 minutes, until whites are just set.
6. To assemble: mound a generous scoop of rice on each plate, top with a beef patty, then a fried egg, and ladle hot gravy over everything.

Cook's Notes: For extra depth, use a mix of beef and chicken broth in the gravy. Some locals add a splash of oyster sauce for umami. Mushrooms sautéed in butter make an excellent gravy addition. The rice should be warm and freshly steamed — day-old rice is too dry for this dish.