Loco Moco

I believe this is what you call a beautiful mess.


  • White rice:
  • 1 cup long grain white rice
  • Fried onions:
  • 6 cups vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • Beef patty:
  • 1 pound ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Gravy:
  • 1/2 yellow onion, diced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef stock
  • Eggs:
  • 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • Garnish:
  • Chopped chives


  1. To make the white rice: In a medium sauce pot, add the rice and 1 1/2 cups of room temperature water. Bring to a boil over medium-high heat. Cover with a lid, reduce the heat to a low simmer and cook for 15 minutes. Remove from the heat, keep the lid on and allow to steam for 10 minutes. Take off the lid and fluff the rice with a fork.
  2. To prepare the fried onions: In a medium pot over medium heat, add the vegetable oil and heat until it reaches 360 degrees. In the meantime, add the onions to a small bowl with the buttermilk. Stir and let the onions rest in the buttermilk for 10 minutes. In a separate medium bowl, combine the flour, salt and pepper.
  3. To make the beef patties: In a medium mixing bowl, combine all of the ingredients except the olive oil and stir with a fork. Separate the beef mixture into 4, 4-ounce patties, making an indentation in the patties with your thumb. Heat a stainless steel or cast-iron skillet over medium heat. Add the olive oil and allow to coat the bottom of the pan. Gently place each patty into the pan and cook for 3 to 4 minutes per side until medium doneness. Remove from the pan and lightly cover to keep warm.
  4. Make the gravy: In the same pan over medium heat, add the onions. Season with salt and pepper. Cook for 5 minutes until softened and lightly browned. Add the Worcestershire sauce and stir to coat, scraping up any brown bits on the bottom of the pan. Add the flour, stir and cook for 1 to 2 minutes. Gradually add the beef stock, stirring to combine and cooking until thickened, 2 to 3 minutes. Reduce the heat to low to keep the gravy warm, adding more beef broth if it gets too thick.
  5. Fry the onions: Remove the onions from the buttermilk, allowing excess liquid to drip off. Place into the bowl with the seasoned flour. Toss to evenly coat. Gently place the onions into the hot fry oil, frying in batches if necessary. Fry for 3 to 4 minutes until golden brown and crispy. Remove onto a cooling rack set over a baking sheet. Season immediately with salt.
  6. In a small frying pan, heat the oil over medium heat. Add the egg and cook for 3 to 4 minutes until the whites are set and the yolk remains runny. Continue frying eggs as needed.
  7. To assemble the loco moco: In a shallow bowl, ladle 1/2 cup of gravy into the bottom. Add 3/4 cup of white rice. Top with a beef patty then the fried egg. Season with salt and pepper. Top with the chives, and finish with a handful of fried onions.