Loco moco
Ingredients
- 2 cups short-grain white rice, cooked and warm
- 1.5 lbs ground beef chuck (80/20 blend)
- 4 large eggs
- 3 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp cayenne pepper
- 2 cups beef stock
- 2 tbsp cornstarch mixed with 3 tbsp cold water
Instructions
- Divide warm cooked rice evenly among four plates, packing gently into a mound on each. Set aside and keep warm.
- Heat 1 tbsp butter in a large skillet over medium-high heat. Add diced onion and cook for 4 minutes until softened and beginning to caramelize. Add minced garlic and cook 1 minute until fragrant.
- Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook for 6-7 minutes, stirring occasionally, until beef is browned and cooked through. Drain excess fat if needed, leaving about 1 tbsp in the pan.
- Add soy sauce, Worcestershire sauce, salt, black pepper, and cayenne to the beef. Stir to combine, then pour in beef stock. Bring to a simmer over medium heat and cook for 4 minutes. Whisk cornstarch slurry and slowly add to the pan while stirring constantly, until gravy thickens to coating consistency (about 2 minutes). Taste and adjust seasoning.
- While gravy finishes, heat remaining 2 tbsp butter in a separate non-stick skillet over medium heat. Crack all four eggs into the pan and cook sunny-side up for 3-4 minutes until whites are set but yolks remain runny.
- Ladle the hot beef gravy evenly over each rice mound, about 1 cup per plate. Carefully place one fried egg on top of each portion, ensuring yolk is visible and intact.
- Serve immediately while gravy and egg are hot, allowing the runny yolk to break and mingle with the rice and beef gravy.
Inspired by Mike Andrzejewski’s winning loco moco. This is a plausible recreation, not the chef’s original recipe.