← Nouns Cooking · American

Ingredients

• 300 g medium- or long-grain white rice
• 500 g minced beef, about 20% fat
• 1 Onion, finely chopped, divided
• 25 g Panko breadcrumbs
• 1 tbsp soy sauce, plus 1 tsp for the gravy
• 2 tsp Worcestershire sauce, divided
• ½ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Butter
• 500 ml Beef stock
• 1½ tbsp cornflour mixed with 3 tbsp cold water
• 4 Eggs
• 1 tbsp vegetable oil, for frying the eggs
• 2 Spring onion, sliced

Method

1. Cook the rice and keep it warm. Mix the beef with half the onion, the panko, 1 tbsp soy sauce, 1 tsp Worcestershire, salt and pepper, then shape 4 patties about 2 cm thick.
2. Fry the patties in a large frying pan over medium-high heat for 4–5 min per side, until well browned and cooked through to 71°C (160°F). Move them to a plate and keep warm.
3. Lower the heat to medium. Melt the butter in the pan drippings and soften the rest of the onion for 3–4 min, scraping up the browned bits.
4. Pour in the stock, the remaining soy sauce and Worcestershire and bring to a simmer. Stir in the cornflour slurry and bubble for 1–2 min, until the gravy is thick and glossy. Taste for salt.
5. In a second pan, fry the eggs in the oil over medium heat for 2–3 min, until the whites are set and the yolks still runny.
6. Scoop rice into 4 bowls, top each with a patty and an egg, then ladle over plenty of gravy and scatter with spring onion.

Tips

• Born at the Lincoln Grill in Hilo in 1949, loco moco is now made all over the islands, often with Spam or Portuguese sausage alongside.
• Day-old rice works too; just reheat it with a splash of water under a lid.

Sources

Written in our own words after cross-checking these recipes:

Onolicious Hawaiʻi Taste of Home