Loco Moco Recipe

Loco moco IS NOT a Hawaiian dish—it’s a Hawaiʻi -style local dish and one of the classics. Built with rice, hamburger patties, rich brown gravy, and a fried egg, this is the kind of plate that always hits. For this version, I used American Wagyu ground beef, smashed it on a ripping-hot griddle, and finished it with a savory onion gravy made with @redgoldtomatoes ketchup.

Ingredients

Wagyu Beef Patties

2 pounds American Wagyu ground beef
4 tablespoons Worcestershire sauce
2 tablespoons salt and pepper blend
2 tablespoons smoked paprika
2 tablespoons @blazingstarbbq Beef Rub

Gravy

2 tablespoons butter
1 onion thinly sliced
2 tablespoons cornstarch
2 cups beef broth
2 tablespoons shoyu or soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons garlic chili oil optional
4 tablespoons @redgoldtomatoes Folds of Honor ketchup

For Serving

Cooked white rice
Fried eggs
Sliced green onions

Instructions

Combine the American Wagyu ground beef, Worcestershire sauce, salt and pepper, smoked paprika, and Blazing Star Beef Rub. Gently mix until everything is evenly incorporated.
Form the beef into small, loosely packed balls and place them in the refrigerator while you prepare the gravy.
Melt the butter in a skillet over medium heat. Add the sliced onion and sauté until softened and lightly caramelized.
Sprinkle the cornstarch over the onions and mix until everything is evenly coated.
Slowly pour in the beef broth while stirring to prevent lumps.
Add the shoyu, Worcestershire sauce, optional garlic chili oil, and ketchup.
Continue cooking and stirring until the gravy has thickened. Season to taste as needed.
Fire up your griddle until it is ripping hot.
Place the chilled beef balls onto the griddle and smash them into patties.
Cook until a deep crust forms, then flip and finish cooking on the second side.
Build each loco moco with a mound of white rice, Wagyu smash patties, plenty of onion gravy, and a fried egg.
Finish with sliced green onions and enjoy!