This loco moco recipe is the way I remember eating it last year in Kauai, Hawaii. Served up with white rice, a juicy patty, rich, dark gravy, and a fried egg on top. I made this one with ground venison since I have a freezer full, but ground beef is the classic meat.
Each restaurant that I tried this dish at seemed to put its own unique twist on it. Some with mushrooms, some without. Some with caramelized onions, some with al dente onions. I even had it served with smothered homemade spam and kalua pork.
The biggest variance that I saw was the use of either a cornstarch slurry or a roux. And from what I gathered, the chefs who used a slurry do so because of its speed and the glossy sheen it adds to the sauce. I preferred the roux-based sauce due to its depth of flavor.
Why This Recipe Works
A good loco moco has distinct layers of flavor and is easy to make.
- The patty needs a good crust to pair with the gravy. If the patty isn’t properly seared the flavors are dull and get lost in the gravy.
- A proper gravy has a deep, rich flavor and umami from the mushrooms, soy, and Worcestershire sauce. The onions give the sauce a delicate sweetness without having to add sugar.
- I use a dark roux for the gravy instead of a cornstarch slurry. Using a dark roux gives the gravy a deeper color and a richer flavor.
- The fried egg gives texture from the crispy whites, while the runny yolk offers a bit more richness.
- The rice has a fluffy texture and a floral notes to balance everything out.
Key Ingredients
Ground Meat
Ground beef is the classic move. Ground venison works very well, too. Maui has an overpopulation of axis deer, so for locals, this dish puts all of that fresh wild meat to good use.
Worcestershire sauce
A little goes into the patties, and into the gravy. It gives both a complex umami flavor.
Shoyu Soy sauce
This lighter and slightly sweeter soy sauce is part of what gives the loco moco sauce its distinct flavor. You can tell it isn’t just another average mushroom-onion gravy.
Mushrooms
These are optional, but I like how they enhance the sauce. Finely chopped mushrooms melt into the gravy and give it an earthier flavor.
butter, flour, onions and garlic
This is the base of the gravy. They all get cooked down together in stages.
Eggs
A fried egg belongs on top. Sunny-side up is my favorite for this, but over-easy works too. If you’re feeling fancy, poach the eggs.
White rice
Use hot white rice. Jasmine is good, but any plain steamed white rice works. For a standout texture, try using short-grain rice.
How to Make It (Step-by-Step)
1. Form the patties
- In a large bowl, combine the ingredients listed below. Mix them gently, then form into 4 equal patties. Don’t pack them tight. Then set them on a plate while you make the gravy.
- 1 pound ground beef or ground venison
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- black pepper to taste
2. Cook the mushrooms
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When the oil begins to smoke lightly, add the chopped mushrooms. Cook until browned and tender, about 7 minutes. Season with salt and black pepper. Transfer to a bowl and set aside.
3. Build the gravy
- Turn the heat down to low and add the butter, and melt. Stir until smooth, then cook, stirring often, until the roux turns from peanut butter to light chocolate brown. Add the onion and cook over low heat until very soft, around 8 minutes. Add the garlic and cook for two more minutes.
- Raise the heat to medium and slowly whisk in the beef broth, Worcestershire sauce, and soy sauce (shoyu). Add the cooked mushrooms.
- Bring it to a slow simmer and cook until the gravy thickens enough to coat the back of a spoon. It should pour freely over the rice. This usually takes 10 to 20 minutes. Keep it warm on low while you cook the patties.
4. Cook the patties
- Lightly season the outside of the patties with a little more salt and pepper, keeping in mind the mixture is already seasoned.
- Heat a large skillet over medium-high heat and add the cooking oil.
- When the oil starts to lightly smoke, add the patties.
- Cook until the first side gets good color, then flip and brown the second side. Reduce the heat to medium-low and cook to your preferred doneness.
- For beef, cook them however you like. For venison, I like to stop around medium so the patties stay tender.
- Remove the patties from the skillet and let them rest while you cook the eggs.
5. Cook the eggs
- Heat a nonstick skillet over medium heat and add the olive oil.
- When the oil shimmers, crack in the eggs
- Cook until the whites are mostly set. Gently shake the pan so they don’t stick. Lower the heat and finish the eggs the way you like. Sunny side up is the classic move.
6. Build the plate
- Spoon hot white rice onto each plate. Set a patty on top. Spoon over plenty of gravy so it runs into the rice. Add the fried egg and finish with scallions and crispy fried onions if you want.
Chef Tips
- Don’t overmix the meat. Overmixing the meat can create dense patties. If you’re using a fatty ground meat, this is less important.
- Cook the roux slowly. Don’t be tempted to raise the heat when cooking the roux. You will likely burn the flour and butter.
- The mushrooms are optional. If you skip them, just skip that step and keep going.
Serving Suggestions
I like simple side dishes with my loco moco. A classic mayonnaise-based macaroni salad and sweet rolls are all I need. However, I do like to top the dish with crispy fried onions and scallions for a bit of crunch and extra flavor. Kalua pulled pork is also something I enjoyed eating, smothered in the gravy, while in Kauai. You can even substitute it for the patties.
Working ahead, Storage and Leftovers
- Working ahead: The day before, the rice and moco can be cooked, and the patties can be formed. Just store them in an airtight container in the refrigerator.
- Leftovers: The patties and gravy will keep in the refrigerator for up to 3 days. Reheat the gravy slowly over low heat. If it tightens up too much, loosen it with a splash of broth or water.
More Recipes
If you find yourself hunting in Hawaii, where certain areas have a high population of axis deer and wild boar, check out my collection of ground venison recipes and wild hog recipes.
If you make this loco moco recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Loco Moco Recipe
Ingredients
For the patties
- 1 pound ground beef, or ground venison
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- black pepper, to taste
- 2 tablespoons cooking oil (for cooking the patties)
For the Loco Moco Gravy
- 1 tablespoon olive oil
- 8 ounces mushrooms, finely chopped
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup finely diced onion
- 1 garlic clove, minced
- 3 cups beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- kosher salt, to taste
- ground black pepper, to taste
For the Eggs
- 4 eggs
- 1 tablespoon olive oil
For Serving
- 4 cups cooked white rice
- sliced scallions, optional
Instructions
Mix the ground meat and form the patties
- In a large bowl, combine the ground meat, Worcestershire sauce, kosher salt, and black pepper. Mix gently and form into 4 equal patties. Set aside.
Cook the mushrooms
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the mushrooms and cook until browned and tender, about 7 minutes. Season with salt and black pepper. Transfer to a bowl and set aside.
Make the gravy
- Reduce the heat to low and add the butter to the pot. Once melted, stir in the flour and cook, stirring often, until the roux turns peanut butter to light chocolate brown.
- Add the onions and cook over low heat, stirring often, until very soft, about 8 minutes. Add the garlic and cook 2 more minutes.
- Raise the heat to medium and slowly whisk in the beef broth. Add the Worcestershire sauce, soy sauce, and cooked mushrooms. Simmer until the gravy thickens enough to coat the back of a spoon. Keep warm on low.
Cook the patties
- Lightly season the outside of the patties with a little more salt and black pepper.
- Heat a large skillet over medium-high heat and add the cooking oil. Once the oil starts to lightly smoke, add the patties and sear until browned on the first side. Flip and brown the second side. Reduce the heat to medium-low and cook to your preferred doneness. Rest the patties while you cook the eggs.
Cook the eggs
- Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. Crack in the eggs and cook until the whites are set and the yolks are still soft, or cook them to your liking.
Serve
- To serve, spoon hot white rice onto each plate. Top with a patty, plenty of gravy, and a fried egg. Finish with scallions and crispy fried onions if using.
