A delightful twist on the classic Hawaiian Loco Moco, this recipe combines savory flavors with a touch of tropical flair.
Combine the ground beef, chopped onion, salt, pepper, and one egg in a mixing bowl. Mix until well combined.
Avoid overmixing the beef mixture to keep the patties tender.
Form the beef mixture into four equal patties.
Make a small indentation in the center of each patty to prevent it from puffing up during cooking.
Heat a frying pan over medium heat and cook the patties until browned and cooked through, about 4 minutes per side.
Use a non-stick pan or lightly oil the pan to prevent sticking.
In a saucepan, combine the beef broth and soy sauce. Bring to a simmer.
Taste the broth mixture and adjust seasoning if needed.
Mix the cornstarch with cold water to create a slurry, then whisk it into the simmering broth. Cook until thickened.
Ensure the cornstarch is fully dissolved in the water before adding to avoid lumps.
Fry the eggs sunny-side up in a frying pan.
Cook the eggs to your preferred doneness, such as over-easy or fully cooked.
Place a portion of cooked rice in each bowl, top with a beef patty, a fried egg, and a drizzle of gravy. Garnish with sliced green onions.
Serve immediately to enjoy the dish at its best.
