Why Everyone’s Obsessed With Loco Moco — And How to Make It at Home

Last updated on July 13th, 2025 at 06:41 am

When people think of Hawaiian food, poke bowls and tropical fruits often steal the spotlight. But ask a local what dish truly hits home, and they’ll likely say one thing: Loco Moco. It’s hearty, messy, flavorful, and unmistakably Hawaiian — a delicious symbol of the islands’ multicultural roots.

At its core, Loco Moco is pure comfort: a scoop of white rice topped with a juicy hamburger patty, a rich brown gravy, and a perfectly cooked egg, usually sunny-side up. It may not look glamorous, but it delivers a satisfying balance of savory, saucy, and soulful that locals adore — and visitors quickly learn to crave.

In this recipe guide, you’ll learn how to make authentic Loco Moco at home — from building the right gravy to mastering the egg-to-patty ratio. Whether you’re missing the islands or just craving something cozy, this dish brings Hawaiian home-cooking straight to your plate.

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Best Time to Eat & How to Partner It

Loco Moco is a comfort food for any time of day, but it’s especially popular as a hearty breakfast or lunch option — perfect after a surf session or when you need something filling to start your day. That said, you’ll also find it on local diner menus for dinner, often served late into the evening as a post-beach meal.

To complete the Hawaiian plate experience, pair Loco Moco with a side of macaroni salad, steamed vegetables, or even kimchi — a nod to Hawaii’s Korean influence. For drinks, iced Kona coffee, passionfruit juice, or a cold local lager like Kona Brewing Co. complement it well, especially if you’re serving it for brunch or lunch.

While it’s a heavy dish, Loco Moco is also surprisingly versatile — switch up the protein, use brown rice, or go vegetarian with a mushroom gravy. But don’t skip the runny egg — it ties the whole thing together.

To outsiders, Loco Moco might seem like a strange mash-up — burger patty, egg, and gravy over rice? But for Hawaiians, this dish represents the local plate lunch culture, influenced by Japanese, Filipino, Portuguese, and American diner traditions. It’s not “fusion” — it’s authentic to Hawaii’s history of plantation-era multiculturalism.

Many visitors also assume Hawaiian food is just light and tropical. But Loco Moco reflects the other side of island cuisine: rich, homey, and built for energy. It’s a working-class dish that grew from necessity and evolved into a local favorite. It may not fit the wellness stereotype of island eating, but that’s exactly why locals love it.

And while trendy spots on the mainland may try to “elevate” it with truffle oil or quinoa, true Loco Moco isn’t meant to be fancy — it’s meant to be real. The moment you overcomplicate it, you lose what makes it special: a humble, satisfying meal that speaks to the soul of Hawaii.

How to Make Loco Moco

Loco Moco Recipe Ingredients

For the Hamburger Patties:

1 pound ground beef (preferably 80% lean)
1/2 small onion, finely chopped
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 egg
1/4 cup breadcrumbs
For the Gravy:

2 cups beef broth
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 small onion, finely chopped
1 tablespoon soy sauce
Salt and pepper to taste
For Assembling:

4 cups cooked white rice
4 eggs
Green onions or parsley for garnish (optional)

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Step By Step How to Make Loco Moco

Prepare the Hamburger Patties

In a large bowl, combine the ground beef, finely chopped onion, minced garlic, soy sauce, Worcestershire sauce, salt, pepper, egg, and breadcrumbs. Mix well until all ingredients are evenly distributed.

Divide the mixture into four equal portions and shape each portion into a patty, about 1/2-inch thick.

Heat a skillet over medium-high heat and add a bit of oil. Cook the patties for about 4-5 minutes on each side, or until they are nicely browned and cooked through. Remove from the skillet and set aside.

Make the Gravy

In a small bowl, mix the cornstarch and water to create a slurry. Set aside. In the same skillet, add butter and the finely chopped onion. Cook until the onion is translucent and fragrant, about 3-4 minutes.

Add the beef broth and soy sauce to the skillet with the onions. Bring to a simmer. Gradually add the cornstarch slurry to the simmering broth, stirring constantly, until the gravy thickens. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes until the gravy reaches the desired consistency.

Cook the Eggs

In a separate skillet, fry the eggs sunny-side-up or to your preferred doneness.

Assemble the Loco Moco

Place a serving of cooked white rice on each plate. Top the rice with a hamburger patty. Place a fried egg on top of each patty.

Generously ladle the gravy over the entire dish. Garnish with chopped green onions or parsley if desired. Serve immediately.

Tips To Make Loco Moco

You can use a mix of beef and pork for the patties for extra flavor and juiciness. Add mushrooms to the gravy for additional texture and flavor.

Cook the eggs to your preference, whether sunny-side-up, over-easy, or fully cooked. Use short-grain rice for a more authentic texture, or try brown rice for a healthier option.

How Many Calories Have Loco Moco

Hamburger Patty: 250 calories
White Rice: 200 calories
Fried Egg: 90 calories
Gravy: 80 calories

Total Estimated Calories per Serving: Approximately 620 calories