Inspired by Hawaiian cuisine, this loco moco recipe is made easy and mostly in one pan. It features a unique panko-infused patty for extra texture, rich gravy, sautéed mushrooms and onions, and a sunny-side-up egg, all served over rice.
1. Cook rice according to package directions.
2. In a bowl, combine all patty ingredients (ground beef, 1 egg, Worcestershire sauce, garlic powder, salt, black pepper, panko) and mix well. Leave the mixture in the fridge to marinate.
3. Chop mushrooms and onions. In a pan, heat 2 tbsp butter over medium-low heat and cook mushrooms and onions until soft and browned. Remove from the pan and set aside.
4. Form patties from the marinated meat. Melt the remaining 2 tbsp butter in the same pan and cook patties over medium to medium-low heat until cooked through to your desired doneness. Remove patties from the pan, keeping the meat juices in the pan.
5. Add all-purpose flour to the pan with the meat juices on low heat, mixing until it combines into a runny paste (this is your roux). Add 1 cup of beef stock to the roux, stirring on medium heat until it thickens. Then add the remaining 1 cup beef stock and soy sauce. Continue to stir and reduce until the gravy is thick but still runny. Taste for saltiness and add more soy sauce if needed.
6. Cook an egg to your preference; sunny-side up or over easy is recommended for a runny yolk.
7. Chop green onions for garnish.
8. To plate, start with a bed of rice, then add a patty, followed by the cooked mushrooms and onions, then a generous pour of gravy, topped with the cooked egg, and finally, sprinkled with chopped green onions. Enjoy!
