Japanese Loco Moco Recipe

Ground beef: The main protein component for the hamburger patties.

Onion: Adds sweetness and depth of flavor to the patties.

Garlic: Provides a robust, aromatic flavor.

Egg: Acts as a binder for the patties and is also fried to top the dish.

Panko breadcrumbs: Japanese-style breadcrumbs that give the patties a light, crispy texture.

Soy sauce: Adds a salty, umami flavor to the patties.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the patties.

Butter: Used to make the roux for the gravy.

All-purpose flour: Combined with butter to create a roux, which thickens the gravy.

Beef broth: The base for the rich, savory gravy.

Worcestershire sauce: Adds a complex, tangy flavor to the gravy.

Fried eggs: Topped on the patties for a rich, creamy addition.

Cooked rice: The base of the dish, providing a neutral backdrop for the flavorful toppings.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking the meat, which can result in tough patties. Additionally, pressing a small indentation in the center of each patty can help them cook more evenly and prevent them from puffing up in the middle.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned well.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a subtle complexity to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binder similar to an egg, making it suitable for those with egg allergies or dietary restrictions.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture and are a gluten-free alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used to maintain the dish's appearance if you prefer not to see black specks.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter, though it may slightly alter the flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in sauces and gravies, providing a similar consistency.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and to make the dish vegetarian-friendly.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: A combination of soy sauce and vinegar can mimic the tangy and umami flavors of Worcestershire sauce.

• fried eggs - Substitute with tofu scramble: Tofu scramble can be used as a vegan alternative to fried eggs, providing a similar texture and protein content.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can be used as a nutritious alternative to rice.

• Allow the hamburger patties to cool completely before storing. This helps prevent condensation, which can make the patties soggy.
• Wrap each patty individually in plastic wrap or aluminum foil to maintain their shape and prevent them from sticking together.
• Place the wrapped patties in an airtight container or a resealable freezer bag. Label the container with the date for easy reference.
• Store the gravy separately in an airtight container. Make sure it has cooled down to room temperature before sealing to avoid condensation.
• For the rice, spread it out on a baking sheet to cool quickly and evenly. Once cooled, transfer it to a resealable freezer bag or an airtight container.
• If you plan to freeze the fried eggs, cook them until they are slightly underdone. This way, they won't overcook when reheated. Place a piece of parchment paper between each egg to prevent them from sticking together, then store in an airtight container.
• When ready to reheat, thaw the patties, gravy, and rice in the refrigerator overnight. Reheat the patties in a skillet over medium heat until warmed through. Heat the gravy in a saucepan, stirring occasionally. Reheat the rice in the microwave or on the stovetop.
• For the fried eggs, reheat them in a skillet over low heat until warmed through, or use a microwave at a low setting to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the hamburger patties and rice in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. For the gravy, reheat it separately in a saucepan over medium heat, stirring occasionally until it reaches the desired temperature. Fry a fresh egg to top it off.

• Stovetop Method: In a non-stick skillet, add a splash of beef broth or water to prevent sticking. Place the hamburger patties and rice in the skillet and cover with a lid. Heat over medium-low heat for about 10 minutes, stirring occasionally. Reheat the gravy in a separate saucepan over medium heat, stirring until hot. Fry a fresh egg to complete the dish.

• Microwave Method: Place the hamburger patties and rice on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Reheat the gravy in a microwave-safe bowl, covered, for about 1-2 minutes, stirring halfway. Fry a fresh egg to top the dish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hamburger patties in the air fryer basket and heat for about 5-7 minutes, flipping halfway through. For the rice, use an air fryer-safe dish and cover it with aluminum foil, heating for about 5 minutes. Reheat the gravy in a saucepan over medium heat. Fry a fresh egg to finish the dish.

• Large bowl: Used to combine and mix the ground beef, onion, garlic, beaten egg, panko breadcrumbs, soy sauce, salt, and black pepper.

• Frying pan: Used to cook the hamburger patties until they are browned on both sides and cooked through.

• Spatula: Handy for flipping the patties in the frying pan to ensure even cooking.

• Small pan: Used to fry the eggs to your desired doneness.

• Whisk: Useful for beating the egg before adding it to the ground beef mixture.

• Measuring cups: Essential for accurately measuring the panko breadcrumbs and beef broth.

• Measuring spoons: Necessary for measuring the soy sauce, salt, black pepper, and Worcestershire sauce.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Wooden spoon: Ideal for stirring the roux and gravy in the frying pan.

• Plates: Used to serve the final dish, with a scoop of cooked rice, a hamburger patty, a fried egg, and gravy on top.

• Rice cooker: Convenient for cooking the rice to perfection.

• Ladle: Useful for pouring the gravy over the assembled loco moco.

Prepare ingredients ahead: Chop the onion and garlic in advance and store them in the fridge.

Use pre-cooked rice: Save time by using pre-cooked rice or instant rice packets.

Make patties in bulk: Form the ground beef patties ahead of time and refrigerate them until ready to cook.

One-pan method: Cook the patties and make the gravy in the same pan to save on cleanup time.

Quick egg frying: Fry multiple eggs at once in a large pan to speed up the process.