Loco Moco: The Ultimate Hawaiian Comfort Food You’ll Want to Make Tonight
There’s something magical about a dish that feels both exotic and familiar at the same time. The first time you try Loco Moco, you instantly get it — that rich, savory gravy dripping over a juicy burger patty, perfectly fried egg, and a bed of fluffy white rice. It’s Hawaii’s answer to comfort food, a meal that somehow manages to taste like both a home-cooked classic and a tropical vacation.
If you’ve never had Loco Moco before, imagine the best parts of a diner-style burger and a hearty breakfast plate coming together in one bowl. That’s what makes it so irresistible — it’s simple, filling, and hits all the right notes of savory satisfaction.
What Is Loco Moco?
You can’t talk about Hawaiian food without mentioning Loco Moco. Born in Hilo in the late 1940s, this dish started as a quick, affordable meal for hungry kids at a small café. It was made with rice, a hamburger patty, brown gravy, and an egg on top — easy to make, cheap, and full of flavor.
Over the years, it’s evolved from a humble local dish to a Hawaiian staple that’s now found in diners and food trucks across the U.S. What makes it stand out is its versatility. It’s hearty enough for dinner but somehow feels right at breakfast, too. The combination of textures — creamy yolk, savory beef, and fluffy rice — makes it impossible to stop after one bite.
Some compare it to a “deconstructed burger,” but the gravy changes everything. Unlike ketchup or mayo, the thick, flavorful gravy ties everything together, making it more of a bowl experience than a handheld meal.
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Loco Moco
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Loco Moco is Hawaii’s iconic comfort food featuring a juicy hamburger patty over steamed rice, topped with rich brown gravy and a sunny-side-up egg. This savory dish combines bold flavors and creamy textures, bringing island warmth to your table in under an hour.
Ingredients
For the rice:
2 cups short-grain or Calrose rice
2 ½ cups water
Pinch of salt
For the hamburger patties:
1 lb ground beef (80/20 blend)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
Salt and pepper to taste
For the eggs:
4 large eggs
1 tablespoon butter or oil
Optional garnishes:
Sliced green onions
Fried onions or mushrooms
Instructions
Rinse rice until the water runs clear, then cook with water and salt until tender and slightly sticky.
In a bowl, mix ground beef with soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Form into 4 equal patties.
Heat a skillet over medium-high heat and cook patties for 3–4 minutes per side until browned and cooked through. Set aside.
In the same pan, melt butter, whisk in flour, and cook for 1 minute. Gradually add beef broth, whisking constantly. Add soy sauce and Worcestershire sauce; simmer until thickened.
In a separate pan, fry eggs sunny-side up or over-easy until whites are set but yolks remain runny.
To assemble, layer rice on a plate, add the beef patty, pour over gravy, and top with the fried egg.
Garnish with green onions or fried onions and serve hot.
Notes
For a richer gravy, use pan drippings from the patties.
Substitute ground turkey or a plant-based patty for lighter or vegetarian versions.
Make components ahead and reheat separately for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (1 serving)
- Calories: 640 kcal
- Sugar: 3 g
- Sodium: 3 g
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 285 mg
Key Ingredients and Flavor Building Blocks
To make a great Loco Moco, you need only a handful of ingredients, but every component has to shine. Each layer adds depth and character, so balance is everything.
The Core Ingredients
For the rice:
- 2 cups short-grain or Calrose rice
- 2 ½ cups water
- Pinch of salt
For the hamburger patties:
- 1 lb ground beef (80/20 blend for flavor)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- ½ teaspoon Worcestershire sauce
- Salt and pepper to taste
For the eggs:
- 4 large eggs
- 1 tablespoon butter or oil
Optional garnishes:
- Sliced green onions
- Fried onions or mushrooms
How to Make Loco Moco Like a Local
The best Loco Moco feels rustic and homemade — a little messy but bursting with flavor. Here’s how to bring those island vibes to your own kitchen.
Cook the Rice
Start by cooking the rice. Rinse it until the water runs clear, then cook it with water and salt. The goal is slightly sticky rice, not fluffy like basmati. You want it to hold its shape under all that gravy.
Make the Patties
In a mixing bowl, combine ground beef with soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix just until combined — overmixing makes the patties tough. Shape into four even discs and let them chill for a few minutes so they hold together.
Heat a skillet over medium-high heat. Cook each patty for about 3 to 4 minutes per side until browned and juicy. Remove and set aside, keeping those flavorful bits in the pan for the next step.
Build the Gravy
In the same skillet, melt butter and whisk in flour to create a roux. Stir constantly for about a minute until golden. Slowly add beef broth, whisking to remove lumps. Add soy sauce, Worcestershire sauce, and black pepper. Let it simmer until thickened to a rich, velvety consistency. Taste and adjust seasoning as needed.
Fry the Eggs
Heat butter or oil in a clean pan. Crack the eggs gently and cook sunny-side up until the whites are firm and the yolks are runny. You can also do over-easy if you prefer.
Assemble the Dish
Scoop rice into bowls, place a hamburger patty on top, spoon over the gravy, and finish with the fried egg. A sprinkle of green onions or crispy onions adds the perfect finishing touch.
Dietary Variations and Substitutions
No matter your diet, you can still enjoy Loco Moco with a few smart swaps.
Vegan or Vegetarian:
Use a plant-based burger patty and vegetable broth for the gravy. Coconut oil works beautifully in place of butter, and you can top it with a vegan “egg” alternative or even a slice of avocado for creaminess.
Gluten-Free:
Swap the all-purpose flour with cornstarch or a gluten-free blend. Make sure your soy sauce is gluten-free or use tamari instead.
Low-Calorie or Low-Fat:
Use lean ground turkey or chicken, cook the eggs with minimal oil, and use a light gravy made from reduced-sodium broth. Serve it with brown rice or cauliflower rice for a lighter take.
Halal:
Simply use halal-certified beef and ensure all sauces and broths comply with halal standards.
What’s great about this dish is that it’s naturally adaptable — it keeps its soul no matter how you tweak it.
Serving Suggestions and Pairings
Loco Moco is often served as part of a traditional Hawaiian “plate lunch,” which usually includes macaroni salad or potato salad on the side. If you’re aiming for something lighter, a crisp cucumber salad or sautéed green beans balances the richness perfectly.
It also pairs beautifully with iced tea, pineapple juice, or even a chilled ginger beer for a tropical twist. For brunch lovers, serve it with fresh fruit or roasted potatoes for a comforting weekend spread.
If you want to elevate the presentation, serve each portion in a shallow bowl and drizzle a bit of extra gravy around the edges — it looks restaurant-worthy but still feels like home.
Storage and Reheating Tips
Loco Moco keeps surprisingly well if you store the components separately. The rice can be refrigerated for up to four days, and the gravy will last about the same when sealed in an airtight container. The patties can also be frozen for quick weeknight meals.
To reheat, warm the rice and patties in the microwave or a covered skillet, then gently reheat the gravy on the stovetop to restore its smooth texture. The eggs, however, are best cooked fresh — nothing beats that golden, runny yolk when it meets the gravy.
Every bite of Loco Moco tells a story — one of Hawaii’s inventive spirit and love for comfort food that satisfies body and soul. Once you’ve made it at home, it might just become your go-to when you’re craving something warm, hearty, and unmistakably island-inspired.
FAQ
What kind of rice works best for Loco Moco?
Short-grain white rice or Calrose rice is ideal because it’s slightly sticky and holds the gravy without turning mushy. You can also use jasmine rice for a lighter texture if you prefer.
Can I make Loco Moco ahead of time?
Yes, you can prepare the rice, gravy, and patties a day or two ahead. Just store each part separately in airtight containers. Reheat gently and cook fresh eggs right before serving for the best flavor and texture.
How do I keep the gravy from getting too thick?
If your gravy thickens too much, simply whisk in a splash of beef broth or water until it reaches your desired consistency. Stirring it over low heat helps smooth it out again.
Can I use turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken makes a lighter version of Loco Moco, and it still tastes great with the same savory brown gravy. Just be sure not to overcook the patties so they stay juicy.
Is Loco Moco gluten-free?
It can be! Use cornstarch instead of flour to thicken the gravy, and make sure your soy sauce or tamari is labeled gluten-free. That’s all it takes to enjoy this Hawaiian classic without gluten.
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