Two scoops of rice topped with a hamburger patty, a sunny-side egg and brown gravy. Hilo invented it in 1949 at Lincoln Grill but Honolulu eats it everywhere now from Rainbow Drive-In to Zippy's at 03:00.

The loco moco came out of Hilo's Lincoln Grill in 1949 when a gang of teenagers called the Lincoln Wreckers asked owner Nancy Inouye for a cheap, fast lunch. She dropped rice in a saimin bowl, topped with a hamburger patty, a fried egg and brown gravy. The first boy nicknamed Loco gave the dish its name. Cafe 100 in Hilo, opened in 1946 by 442nd Infantry veteran Richard Miyashiro, now sells 29 variations. Rainbow Drive-In in Kapahulu Honolulu has slung the canonical version since 1961.

Where to eat Loco moco in Honolulu

2 editor picks for Loco moco in Honolulu, ranked by editorial score. All Honolulu signature dishes · Loco moco across every city.

  • Rainbow Drive-In

    Order The loco moco mix plate with chili and the boneless chicken on the side.

    Rainbow Drive-In on Kanaina Avenue in Kapahulu Honolulu has slung plate lunches since 1961, founded by Seiju and Ayako Ifuku and now voted top loco moco.

    DetailsDirections

  • Zippy's Kapahulu

    Order A bowl of Zippy's chili and rice, plus a Zip Pac bento on the way out.

    Zippy's Kapahulu in Honolulu is the 24-hour diner of the local Higa-family chain that sells over 110 tons of chili per month, founded by Francis and Charles.

    DetailsDirections

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Make it at home

Serves 225 minEasy

Ingredients

  • 400g ground beef (80/20 chuck)
  • 1 teaspoon Worcestershire sauce
  • Sea salt, black pepper
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 tablespoons all-purpose flour
  • 350ml beef stock
  • 1 tablespoon shoyu (Japanese soy sauce)
  • 2 large eggs
  • 400g cooked short-grain rice, kept hot

Method

  1. Mix the beef with Worcestershire, a heavy pinch of salt and several grinds of pepper. Shape into 2 patties about 2cm thick.
  2. Heat a heavy skillet over high heat. Sear the patties 3 minutes per side for medium. Transfer to a warm plate.
  3. Lower the heat to medium. Add the butter and onion to the skillet. Cook 4 minutes until soft. Sprinkle the flour over and stir for 1 minute to cook out the raw taste.
  4. Whisk in the beef stock slowly to avoid lumps. Add the shoyu. Simmer 3 to 4 minutes until thickened. Season.
  5. In a non-stick pan, fry the eggs sunny side up in a film of oil. The yolk should still be runny.
  6. Build each bowl: two scoops hot rice, patty on top, egg on top of the patty, gravy ladled over the whole construction. Eat immediately.

Editor tip. The gravy can be made entirely in the burger pan; do not wash it between steps. The fond from the seared patty is half the flavour.

Common allergens: Gluten, Egg, Dairy.