Loco-Moko

Loco moco is Hawaii’s ultimate comfort food and one of the most iconic dishes to come out of the islands. Two scoops of rice, a ground beef patty, a fried egg with a runny yolk, and brown gravy poured over everything. It’s a plate lunch classic that’s been fueling locals since the 1940s.

The beauty is in the layering. Rice on the bottom soaks up the gravy from above. The hamburger patty sits on top like a meaty pedestal for the egg. And when you break that sunny-side-up yolk, it runs down through the gravy and into the rice, creating a rich, silky sauce that ties every element together.

Don’t overthink this one. The patty should be well-done in the Hawaiian tradition, the egg should be runny, and the gravy should be generous. That’s it. It’s not fancy food. It’s soul food, island style.

Chef Tips

• Season the beef patties with salt and pepper only. Loco moco is about the combination, not a complex burger patty.
• Fry the eggs in the same pan after the burgers for extra beefy flavor in the whites.
• Make the gravy thick enough to coat a spoon. Thin gravy turns the rice into porridge instead of staying on top.
• Serve immediately. This is a hot dish that doesn’t wait well.

Variations

• Use homemade beef gravy with pan drippings instead of packaged mix for deeper flavor.
• Add a slice of Spam alongside the burger patty for a more Hawaiian plate lunch experience.
• Top with sliced green onions and a drizzle of sriracha or chili garlic sauce for heat.