Loco Moco

Loco Moco

Loco moco is a popular dish in Hawaii, a simple dish made out of hamburger patty, fried eggs and a rich brown gravy topped in a bowl of freshly cooked white rice. There are different variations of this dish where chili, bacon, spam, kalua pork, teriyaki beef and different seafood are used. These different varieties are similarly topped in rice served with fried eggs and gravy. This dish was created in 1949 by Richard Inouye and his wife Nancy at the Lincoln Grill restaurant in Hilo, Hawaii. It was apparently requested by the hungry teenagers from the Lincoln Wreckers Sports club when one time they dined in and asked something inexpensive and not a sandwich, they asked Nancy if they can serve the burger patties over rice then top it with gravy and the Loco Moco was born. The teenagers did not just come up with the idea but they also named it after one of their members whose nickname was “Crazy”, translating it to Spanish makes it “Loco” and adding “Moco” to it makes it sounds good. The first loco moco ever made did not have any eggs, it was just added later.

I know this will easily become a Filipino favourite as it was already tested with the burger steak where it took the country by storm when it was introduced by Jollibee back in the 90’s. Loco Moco is nearly similar the only difference is the addition fried egg and since its American the hamburger patty is quite thicker. Like burger steak this is quite simple but in my personal opinion this is way much better, the thicker patty gives makes it beefierand the eggs gives it another dimension in flavour. It’s one of the must try dishes in Hawaii so if you haven’t given this a shot, try it now so you know what you’re missing, one of the greatest and simplest comfort dish ever created.

Loco Moco
Prep time
Cook time
Total time
Serves: 4-6
  • 15 pcs button mushrooms, quartered
  • 115 g butter
  • ½ cup flour
  • 3½ cups rich beef stock or beef drippings
  • 2 tbsp soy sauce
  • freshly ground black pepper
  • salt
  • Freshly cooked white rice
  • 6 pcs sunny side up eggs
  • oil for pan frying
  1. Combine all patty ingredients in a bowl using you hand to mix. Make 4-6 hamburger patties depending on the thickness you want then pan fry for 3 minutes on each side or until cooked. Set it aside.
  2. Using the same pan add more oil if needed, cook the mushrooms for 2 minutes. Remove the mushrooms then set aside.
  3. Put heat to low then add the butter into the pan, once melted add the flour and mix until it forms a roux.
  4. Pour the beef stock and soy sauce, continuously mix and cook in medium heat until gravy is thick and free of lumps. Season with salt (if needed) and freshly ground black pepper.
  5. Place rice in a bowl, put a burger patty or two on top then pour the gravy and top it with fried eggs. Serve.


Loco Moco Wide


7 Responses

  1. Tessa says:

    I will definitely try this dish the next time I go to Hawaii! Looks great!

  2. kitchenriffs says:

    Never heard of this dish! It’s a really good one — loads of flavor. Definitely need to try it — thanks.

  3. Oh, interesting – Raymund – love the story about this dish!

  4. mjskit says:

    Put an egg on it and I’m there. Love this dish and I bet it would be good with a little of that spam. 🙂 Love the rich color of that gravy! BTW – I was teaching a workshop Saturday and there were 5 Filipinos in attendance. Needless to say at lunch we had a great discussion on Filipino food. 🙂

  5. What a cool story, and I am glad they added the egg, it is a brilliant finishing touch. 🙂

  6. I’ve heard about this dish before. It sounds delicious! Thanks for sharing!

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