Food Ingredients Grains Rice Loco Moco with Miso Gravy 5.0 (1) Add your rating & review This savory, rich Hawaiian plate lunch includes a hamburger patty, jammy fried egg, and miso gravy served over a bed of fluffy rice. By Kiki Aranita Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Active Time: 1 hr 30 mins Total Time: 1 hr 30 mins Servings: 4 servings Jump to recipe “For me, getting a loco moco is making a commitment,” says chef Kiki Aranita about this famously hearty Hawaiian plate lunch. “A loco moco is inactivity disguised as an activity. ‘Oh, I’ll get the loco moco’ leads you down a path directly to the couch for the rest of the day.” Aranita isn’t kidding. Loco Moco is a meal that includes a hamburger patty and miso-rich gravy served over rice and topped with fried eggs. Aranita finishes the dish with a few chef touches: chile pepper water for an acidic heat that cuts through the richness of the rest of the dish, plus a final touch of furikake for a salty, tangy hit of flavor. Cook Mode (Keep screen awake) Ingredients Gravy 1/2 cup salted butter 1 medium (10-ounce) yellow onion, finely chopped 1 tablespoon finely chopped ginger 1 tablespoon finely chopped garlic (from 3 large cloves) 1/2 cup all-purpose flour 4 cups unsalted beef broth 1/3 cup white miso paste 1/2 teaspoon black pepper Loco Moco 4 (6-ounce) hamburger patties, uncooked 1 teaspoon kosher salt 1/2 teaspoon black pepper 3 teaspoons olive oil, divided 8 large eggs 8 cups steamed rice Additional Ingredients Nori komi furikake, for topping Hawaiian chile pepper water (such as Poi Dog) Directions Prepare the Gravy Heat butter in Dutch oven over medium until melted. Add onion, ginger, and garlic. Cook over medium heat, stirring often, until onions are soft and translucent, about 10 minutes, reducing heat to low as needed if they start to sizzle or brown around the edges. Stir in flour to make a roux, mixing thoroughly with a wooden spoon, and cook, about 2 to 3 minutes, or until mixture is darkened, brown, and resembles chunky peanut butter. Whisk in beef broth gradually, about 1/4 cup at a time. Whisk in miso paste. Increase heat to high and cook until gravy is bubbling; reduce heat to medium-low after about 2 to 3 minutes (you’ll know to lower it when it spits at you). Add black pepper, and cook until reduced by about one-third, whisking occasionally, 8 to10 minutes. Remove from heat; set aside to keep warm, whisking occasionally. Prepare Loco Moco Sprinkle hamburger patties evenly on both sides with salt and pepper. Heat 1 teaspoon of the oil in a medium (10-inch) seasoned cast-iron skillet over medium-high. Cook 2 hamburger patties 6 to 8 minutes on each side until internal temperature is 160°F, or to desired degree of doneness; set aside on a plate. Do not wipe skillet clean. Repeat with remaining 2 patties. Heat 1/2 teaspoon of the oil in a medium (10-inch) nonstick skillet over medium. Working in 4 batches, fry 2 eggs over medium about 2 minutes or until whites are set and yolks are runny, or to desired doneness. Repeat with remaining 6 eggs. Place 2 cups rice in each serving bowl, and top each with a cooked hamburger patty. Ladle about 1 cup of Gravy over each hamburger, then place 2 cooked eggs on top. Sprinkle furikake over eggs as garnish. Splash with chile pepper water and serve. Rate It Print