Loco Moco | Easy Japanese Recipes at JustOneCookbook.com

Loco Moco

Course: Main Course
Cuisine: Japanese, Other
Keyword: hamburger steak, loco moco gravy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Nami
A classic Hawaiian dish, Loco Moco consists of steamed rice topped with juicy hamburger steak, fried egg and smothered in a flavorful mushroom gravy. You must give this easy recipe a try!


  • 1 onion (½ for patty, ½ for gravy)
  • 1 Tbsp extra virgin olive oil (for sautéing onion)
  • ¾ lb ground pork/beef (¾ lb = ¼ lb pork + ½ lb beef)
  • cup panko (Japanese breadcrumbs) (⅓ cup = 20 g)
  • 1 large egg
  • 2 Tbsp milk
  • 1 tsp Worcestershire sauce (for patty)
  • ½ tsp nutmeg
  • 1 tsp kosher/sea salt (use half for table salt)
  • Freshly ground black pepper
  • ½ Tbsp extra virgin olive oil (for cooking the patties)
  • ½ Tbsp extra virgin olive oil (for frying eggs)
  • 4 large eggs (for topping)
  • cooked Japanese short grain rice
  • Parsley (for garnish)

For Gravy

  • 6 mushrooms (6 mushrooms = 100 g)
  • ½ Tbsp extra virgin olive oil
  • cup beef stock (1½ cup = 350 ml)
  • 1 tsp Worcestershire sauce (for gravy)
  • 1 tsp soy sauce
  • kosher/sea salt (use half for table salt) (to taste)
  • Freshly ground black pepper
  • 1 Tbsp potato/corn starch
  • 1 Tbsp water


  1. Gather all the ingredients.

    Loco Moco Ingredients
  2. Chop the onion finely.
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  3. Heat 1 Tbsp. olive oil in a large pan on medium high heat and sauté the onion until translucent.
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  4. Turn off the heat and divide the sautéed onion in half (half for the gravy and half for the patty).
    Loco Moco 3

To Make Gravy

  1. Cut mushrooms into thinly slices. Heat ½ Tbsp. olive oil in a small saucepan on medium heat and sauté mushrooms till soft. Add the half of sautéed onion and stir together.
    Loco Moco 4_w580
  2. Add 1 ½ cup beef stock, 1 tsp. Worcestershire sauce, and 1 tsp. soy sauce.
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  3. Skim any foam or scum on the surface. Season with salt and freshly ground black pepper.
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  4. In a small bowl, combine 1 Tbsp. potato/corn starch and 1 Tbsp. water and whisk well to mix together. Pour the potato starch mixture into the gravy and thoroughly mix together. Simmer till the gravy is a bit thicker. Turn off the heat and set aside.
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To Make Patties

  1. In a large bowl, add the meat and the rest of sautéed onion. Add 1/3 cup panko, an egg, 2 Tbsp. milk, ½ tsp. nutmeg, 1 tsp. salt, and black pepper.
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  2. Mix the meat well until the mixture gets sticky and pale, and then divide into 4.
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  3. Make 4 large patties (or 6 medium patties if you like). Toss each portion of mixture from one hand to the other hand repeatedly about 5 times in order to release air inside the mixture. If you don’t release the air inside, the meat patties will crack. After tossing, make oval shape patties. The top should be slightly round and not flat. Keep the patties in the fridge for at least 30 minutes before cooking so that the meat combines together.
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  4. In a large pan, heat ½ Tbsp. olive oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with heat. Cook the patties about 5 minutes. Do not flip until the bottom of the patties is nicely browned. Cover and cook for 5 minutes to thoroughly cook the inside of the patties (adjust cooking time depending on patty’s thickness). You can also re-heat the gravy and make fried eggs at this time.
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  5. Serve steamed rice on individual plates. Transfer the patties to the plates, pour the gravy, and top with a fried egg. Serve immediately.
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Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.