Loco Moco Rice Bowl (Hawaiian Beef Patty Gravy Rice Bowl)
Quick answer
Ground beef is mixed with minced onion, shaped into patties, and pan-seared for four to five minutes per side until a crisp crust forms outside while the center stays moist.
What makes this special
- Loco moco rice bowl uses a single pan to build a rich butter roux from beef drippings and savory meat juices.
- Same pan used for the patty builds the butter roux, keeping every dripping in the sauce
- Worcestershire-spiked pan gravy thickened with a flour roux
Key ingredients
Core cooking flow
- 1 Finely mince the 120 g onion, then mix half of it with the 250 g ground beef and a light seasoning.
- 2 Heat a pan over medium heat, add the patties, and cook them for 4-5 minutes per side.
- 3 Remove the patties and keep the same pan on medium-low heat.
Ground beef is mixed with minced onion, shaped into patties, and pan-seared for four to five minutes per side until a crisp crust forms outside while the center stays moist. The same pan - still coated with beef drippings - gets butter, the remaining onion, and flour to build a quick roux, then water and Worcestershire sauce transform it into a smooth, glossy gravy that captures all the fond. Assembly is straightforward: rice on the bottom, patty on top, gravy ladled over, and a sunny-side egg crowning the bowl. Breaking the runny yolk into the gravy creates a rich, velvety sauce that ties the Hawaiian-born dish together into a hearty, deeply satisfying plate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Finely mince the 120 g onion, then mix half of it with the 250 g ground beef and a light seasoning.
Stir only until the meat holds together, then shape it into 2 even patties.
- 2Control
Heat a pan over medium heat, add the patties, and cook them for 4-5 minutes per side.
Let the surface brown and firm up before turning, and avoid pressing so the juices stay inside.
- 3Control
Remove the patties and keep the same pan on medium-low heat.
Add 1 tablespoon butter and the remaining onion, cook for 2-3 minutes, and scrape up the browned beef juices from the bottom.
- 4Season
Sprinkle in 1 tablespoon flour and cook for about 1 minute to remove the raw taste.
Pour in the 250 ml water gradually with 1 tablespoon Worcestershire sauce, stirring constantly to prevent lumps.
- 5Control
When the gravy starts bubbling, lower the heat and simmer while stirring until it thickens.
Once it lightly coats a spoon, return the patties briefly to warm them through without boiling hard.
- 6Heat
Fry the 2 eggs in a separate pan until the whites are set and the yolks stay runny.
Spoon 2 cups cooked rice into bowls, add the patties, gravy, and eggs, then break the yolks before eating.
After the steps
Pick a recipe that fits this dish.
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