Loco Moco

  • 10min prep
  • 10min cook
  • 4 Servings


  • 450g Ground beef

  • 28g Panko (~ ⅓ cup)

  • 90g Onion (~⅓ cup, finely minced)

  • 2 teaspoon Oyster sauce

  • 2 teaspoon Worcestershire sauce

  • ½ teaspoon Black pepper

  • 4 teaspoon Vegetable oil

  • 100g Button mushrooms (5 small mushrooms)

  • 4 tbs Cultured unsalted butter

  • 4 tbs All-purpose flour

  • 2 cups Beef stock

  • 1 tbs Soy sauce

  • 2 teaspoon Bourbon

  • 4 large Eggs


  • Add the ground beef, panko, onions, oyster sauce, worcestershire sauce and black pepper to a bowl and mix until well combined, but don’t be too aggressive with your mixing or it will make the patties too dense. Chopsticks work really well for mixing.

  • Split the mixture into 4 pieces and form them into 4 patties that are about a ¾-inch (2cm) thick.

  • Heat a sauté pan over medium heat until hot, and then add the oil. Add the patties and fry until they have a brown crust on one side (about 2 ½ minutes). Flip the patties and fry until they’re cooked through (another 2 ½ minutes).

  • Transfer the patties to a plate and then add the mushrooms, sauteéing until the mushrooms are well browned.

  • While the mushrooms are frying heat another sauté pan, add a bit of oil and fry the eggs however you like them.

  • Push the mushrooms to the sides of the pan and melt the butter in the center along with the flour. Fry the roux until a medium brown.

  • Remove the pan from the heat and whisk in the beef stock, soy sauce and bourbon.

  • Once the mixture is smooth and free of lumps, put it back on the stove and bring to a boil, cooking until the gravy is nice and thick.

  • To plate the Loco Moco, first put down a mound of hot rice. Top with the beef patties and then sprinkle on a handful of fried shallots. Cover everything with the mushroom gravy and then top with a fried egg.