Did you know that Loco Moco, the classic Hawaiian comfort food, is just as popular in Japan? In my version, I top steamed rice with juicy, tender Japanese hamburger steak and a fried egg, then smother it in a savory mushroom gravy. A satisfying meal any time of day!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Japanese
Keyword: beef, hamburger steak, pork
Servings: 4
Calories: 571kcal
Author: Namiko Chen
Ingredients
1onion(divided; for the patties and gravy)
1Tbspextra virgin olive oil(for sautéing the onion)
Gather all the ingredients. For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yields roughly 4 servings (4⅓ cups, 660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
Mince 1 onion finely. To learn how to finely mince (called mijingiri in Japan), see my tutorial.
Heat 1 Tbsp extra virgin olive oil in a large pan on medium-high heat and sauté the onion until translucent.
Turn off the heat. Divide the sautéed onion and use half for the gravy and the other half for the hamburger patties.
To Make the Gravy
Cut 6 button mushrooms into thin slices. Heat a small saucepan on medium heat. Then, add ½ Tbsp extra virgin olive oil and the mushrooms and sauté until soft. Add half of the sautéed onion and stir together.
Skim off any foam or scum on the surface. Then, season with Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
To a small bowl, add 1 Tbsp potato starch or cornstarch and 1 Tbsp water and whisk well to combine. Pour the starch mixture into the gravy and thoroughly mix together. Simmer until the gravy is a bit thicker. Turn off the heat and set aside.
To Make the Patties
In a large bowl, add ¾ lb ground beef and pork combination and the rest of the sautéed onion. Add ⅓ cup panko (Japanese breadcrumbs), 1 large egg (50 g each w/o shell), 2 Tbsp milk, 1 tsp Worcestershire sauce, ½ tsp nutmeg, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.
Knead together well until the mixture becomes sticky and pale. Then, divide into 4 portions for large patties or 6 portions for medium patties.
For each patty, toss a portion of the mixture from one hand to the other about 5 times; this releases the air inside and prevents cracking during cooking. Then, make an oval-shaped patty. The top should be slightly rounded and not flat. Place on a plate or tray. Repeat with the remaining portions. Cover the patties with plastic wrap and rest them in the refrigerator for at least 30 minutes so that the meat combines well and the fat solidifies.
To Cook the Hamburger Steaks
Heat a large pan over medium heat, then add ½ Tbsp extra virgin olive oil. Place the patties gently in the pan. (If you‘re doubling the recipe, fry in batches.) Indent the center of each patty with 2 fingers because the centers will rise with the heat. Cook the patties for about 5 minutes. When the patties are nicely browned on the bottom, flip them over. Cover and cook for another 5 minutes to thoroughly cook the inside, adjusting the cooking time depending on the thickness of the patties. At this time, you can reheat the gravy and make the fried eggs with 4 large eggs (50 g each w/o shell) and ½ Tbsp extra virgin olive oil.
To Serve
Divide 4 servings cooked Japanese short-grain rice on individual plates. Transfer the patties to the plates, pour the gravy on top, and top each with a fried egg. Chop 1 sprig parsley and sprinkle on top for garnish. Serve immediately.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.