Prep Time: 10 minutes
Cook Time: 20 minutes

This delicious island-style comfort food recipe is an homage to Travis Browne’s Hawaiian roots. Truly unique to Hawaii, Loco Moco is a popular local treat found at almost every diner and fast food spot on the islands. After trying our Browsey Acres Wagyu version, we guarantee it’s going to become a family favorite as well.

There are four main elements consistently found in almost any traditional Loco Moco dish: rice, hamburger patty, gravy, and an egg. The flavors of these elements can vary, just as long as you include those foundation ingredients. In our version, the Browsey Acres Wagyu ground beef patty is the star of the show and pairs perfectly with the rich savory gravy. Burgers and rice may seem like an odd combination, but one bite of al dente jasmine rice combined with rich marbled Wagyu ground beef will quickly change your mind.

Aloha Shoyu is a specialty Hawaiian soy sauce with a sweet, mild taste that can be found at most grocery stores or gourmet markets. Regular soy sauce can be substituted, if necessary, but we promise the extra effort will be worth it. Lastly, our Wagyu Loco Moco is topped with a crisp fried egg. Feel free to cook your egg any way you like, but a runny yoke really ties the whole dish together. Aloha!

Ingredients

• 1 pound of Wagyu ground beef
• 4 eggs
• 2-4 cups of cooked jasmine rice (½-1 cup per serving)
• 1 ½ cups of beef broth
• 1 tablespoon of Aloha Shoyu
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• 2 tablespoons of neutral high heat oil (like grapeseed, coconut, or avocado), divided OR beef tallow
• Chopped chives to garnish (optional)
• Salt and pepper to taste

Instructions

1. Season Wagyu ground beef generously with salt and pepper and form into 4 equal patties.
2. Preheat a cast iron skillet over medium heat for 5 minutes. Add 1 tablespoon of oil or beef tallow.
3. Place the patties in the skillet and gently press your thumb in the center of each one to create a golf ball-sized indent. This will ensure the patties cook into a flat shape.
4. Brown the patties for 2-3 minutes on each side, then remove from the pan. Set aside.
5. Leave the pan drippings in the skillet as a base for the gravy. Add 1 ½ cups of beef broth and 1 tablespoon of Aloha Shoyu to the skillet. Scrape vigorously with a wooden spoon to get the browned bits off the pan. Let simmer over low heat.
6. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to make a slurry.
7. Slowly stir the slurry into the skillet and continue to simmer, stirring often as gravy thickens. This process can be repeated until desired consistency.
8. When desired consistency is reached, add the beef patties back into sauce, spoon sauce over patties, and turn off heat.
9. In a small skillet, add 1 tablespoon of neutral oil and heat over medium-high heat.
10. Add eggs to the pan and cook in the preferred method—fried, sunny-side up, over easy, etc.
11. To serve, place one serving of rice in a flattened mound in the center of the plate, top with one patty, gravy, and then one egg. Add chopped chives to garnish if desired. Enjoy!