Classic Loco Moco is a beloved Hawaiian dish that embodies the spirit of comfort food. This recipe combines the flavors of seasoned ground beef patties, a savory gravy, topped with a sunny-side up fried egg. Serve with a side of rice and creamy macaroni salad for the full experience.
Loco Moco is a hearty, satisfying meal that is a delicious representation of Hawaii’s culinary excellence. This hearty dish brings a taste of the islands in every bite. Serve brunch, lunch, or dinner.
Macaroni Salad and Loco Moco
Loco Moco is typically served with both rice and macaroni salad. You can make or purchase a creamy seafood (shrimp or imitation crab) macaroni salad for this dish, or choose your favorite pasta salad instead. Or, you can substitute it with potato salad.
Ingredients
Please see the recipe card below for ingredient measurements.
- 1 1/2 pounds ground beef (80/20), substitute with ground pork, chicken, or turkey
- Worcestershire sauce
- Onion powder
- Black pepper
- Garlic powder
- Large eggs
- Vegetable oil
- Cooked rice (white or jasmine)
- Macaroni salad
- Chopped green onion or parsley (garnish)
- Low-sodium beef broth
- Shoyu (or Kikkoman soy sauce)
- Tomato paste (sub with 2 teaspoons ketchup)
- 1 tablespoon + 1 teaspoon cornstarch
- 1/4 cup water
How to Make Loco Moco
- Cook the rice according to package instructions. Cover and keep warm until ready to serve.
- Prep macaroni salad according to recipe instructions, and store it in the fridge for 2 hours before serving. You can also use store bought macaroni salad.
- Make the gravy: by simmering the low-sodium beef broth,
- shoyu (or Kikkoman soy sauce), 1 1/2 teaspoons Worcestershire sauce,
- tomato paste (sub with 2 teaspoons ketchup), 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder in a medium saucepan over medium-high heat for 2-3 minutes.
- Thicken it: Mix the cornstarch with the water and whisk into the gravy mixture. Keep whisking for 1 minute or more until the gravy starts to thicken. Once the gravy has thickened to your liking, cover the saucepan tightly with a lid to keep it warm.
- Make the patties: Combine ground beef with 2 teaspoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. For into 4-6 equal-sized patties, depending on size preference.
- Cook the patties: Heat oil in a large skillet and cook the ground beef patties on each side for 5-6 minutes or until they reach an internal temperature of 160 degrees F.
- Cook the eggs: Next, heat the oil in a separate skillet and cook the eggs sunnyside up (or to your preferred doneness).
Serving and Storing Leftover Loco Moco
To serve, plate your desired amount of rice and macaroni salad. Top the rice with 1-3 patties, top with gravy, and then a fried egg. Garnish with chopped green onion or parsley.
Store each component of the loco moco in separate airtight containers in the refrigerator for 3-4 days. Reheat the rice, gravy, and patties in the microwave, and make fresh fried eggs before serving. Please note that you can freeze the patties, gravy, and rice, but not the pasta salad.
More recipes to Enjoy!
- Ono Hawaiian Macaroni Salad
- Easy Mongolian Beef
- Loose Meat Sandwiches (Maid-Rite Copycat Recipe)
- Keema Curry
Loco Moco
Ingredients
- 1 1/2 pounds ground beef 80/20, substitute with ground pork, chicken, or turkey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4-5 large eggs
- vegetable oil
- Cooked rice white or jasmine
- Macaroni salad
- Chopped green onion or parsley garnish
- For gravy
- 2 1/2 cups of low-sodium beef broth
- 1/4 cup shoyu or Kikkoman soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste sub with 2 teaspoons ketchup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon + 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- Cook the rice according to package instructions. Cover and keep warm until ready to serve.
- Prep macaroni salad according to recipe instructions, and store it in the fridge for 2 hours before serving. You can also use store bought macaroni salad.
- Next, make the gravy by simmering the low-sodium beef broth,
- shoyu (or Kikkoman soy sauce), 1 1/2 teaspoons Worcestershire sauce,
- tomato paste (sub with 2 teaspoons ketchup), 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder in a medium saucepan over medium-high heat for 2-3 minutes.
- Mix the cornstarch with the water and whisk into the gravy mixture. Keep whisking for 1 minute or more until the gravy starts to thicken.
- Once the gravy has thickened to your liking, cover the saucepan tightly with a lid to keep it warm.
- Combine ground beef with 2 teaspoons Worcestershire sauce,
- 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. For into 4-6 equal-sized patties, depending on size preference.
- Heat oil in a large skillet and cook the ground beef patties on each side for 5-6 minutes or until they reach an internal temperature of 160 degrees F.
- Next, heat the oil in a separate skillet and cook the eggs sunny side up (or to your preferred doneness).
- To serve, plate your desired amount of rice and macaroni salad. Top the rice with 1-3 patties, then gravy, and then add the fried egg. Garnish with chopped green onion or parsley.
- Store each component of the loco moco in separate airtight containers in the refrigerator for 3-4 days. Reheat the rice, gravy, and patties in the microwave, and make fresh fried eggs before serving. Please note that you can freeze the patties, gravy, and rice, but not the pasta salad.
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