Craving a taste of Hawaii? Loco moco is the ultimate hearty and satisfying dish, featuring layers of fluffy rice, a juicy hamburger patty, and a perfectly cooked egg, all generously smothered in a rich, savory brown gravy.
The story of loco moco begins in Hilo, Hawaii, back in the late 1940s, with a group of hungry teenagers at the Lincoln Grill who asked owner Nancy Inouye for a cheap and filling meal. Her ingenious creation of a hamburger patty over rice, topped with gravy, was a hit, and the name “loco moco” (meaning “crazy” in Spanish, inspired by one of the boys’ nicknames) stuck, with the egg added later to make it even more substantial.
From its humble beginnings, loco moco has become a beloved fixture in Hawaiian cuisine, enjoyed everywhere from casual diners to bustling food trucks, and it’s inspired countless delicious variations like Spam, chicken, or pork, along with additions like cheese, bacon, or even kimchi on the side.
While variations abound, the original loco moco remains a timeless favorite, surprisingly simple to recreate in your own kitchen with just a few key ingredients and straightforward steps.
First, get your rice ready! While any rice works, classic white rice is traditional; simply prepare about four cups of cooked rice, following package directions or using your trusty rice cooker for ease.
Next, let’s whip up those delicious hamburger patties: in a large bowl, combine one pound of ground beef with one teaspoon of salt, half a teaspoon of black pepper, a tablespoon of Worcestershire sauce, and one egg, mixing well before forming four equal patties, then searing them in a lightly oiled skillet over medium-high heat for about four minutes per side until perfectly cooked, and set them aside.
Now for the irresistible gravy: in the same skillet, melt two tablespoons of butter over medium heat, then sauté one-fourth cup of chopped onion until tender, about five minutes, before stirring in two tablespoons of flour and cooking for two minutes, then gradually whisking in two cups of beef broth, a tablespoon each of soy sauce and ketchup, and half a teaspoon of garlic powder, bringing it to a boil and simmering for about ten minutes until beautifully thickened, seasoned with salt and pepper to taste.
Time to fry those eggs! In a separate skillet with a bit of oil over medium-high heat, crack four eggs and cook until the whites are just set but the yolks remain wonderfully runny, approximately three minutes, or cook them over-easy for a minute longer if you prefer.
Finally, assemble your masterpiece: divide the warm rice among four generous plates, top each with a savory hamburger patty and a hearty ladleful of gravy, crown it with a perfectly fried egg, and serve immediately – don’t forget your fork and spoon, and maybe a dash of hot sauce for an extra kick!
Loco moco is more than just a meal; it’s a comforting hug from the islands, guaranteed to satisfy your hunger and bring a huge smile to your face, so why not whip up this iconic Hawaiian comfort food today and discover the simple joy it brings?
