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Hawaiian Loco Moco

Hawaiian Loco Moco - Rice Topped with a Fullblood Wagyu Beef Burger Patty, Gravy, and a Sunny-Side-Up Egg.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Paul Santos, Double 8 Cattle Company Contributor


  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1/4 CUP Sweet Onion or Yellow Onion (diced)
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 2 TSP Canola Oil
  • Scallions (chopped, to garnish)
  • Pineapple (cut into bite-size pieces, to garnish)


  • 2 CUP Long-Grain Rice
  • 3 1/2 CUP Low Sodium Chicken Broth


  • 1 TBSP Unsalted Butter
  • 1/4 CUP White or Cremini Mushrooms (roughly chopped)
  • 1/4 CUP Sweet Onion or Yellow Onion (diced)
  • 1 1/2 CUP Beef Stock
  • 1/2 TSP Worcestershire Sauce
  • 1 TBSP Cornstarch
  • 1 TBSP Water
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


  • 4 Large Eggs
  • 2 TBSP Canola Oil


  • Strainer
  • Cast Iron Skillet or Pan
  • Optional: Rice Cooker


Using a strainer, rinse the rice under cold water until the water runs clear.

In a medium pot over high heat, bring the chicken broth to boil.

Add the rice, cover, and reduce the heat to low. Let the rice cook for 15 minutes.

Remove the pot from the heat, and let it stand for 5 minutes.

Fluff the rice with a fork, and cover the pot. Keep the rice warm until ready for use.

Note: you can also use a rice cooker to prepare the rice.


Combine the Fullblood Wagyu ground beef, diced onions, salt, and freshly ground black pepper in a mixing bowl.

Using your hands, mix together the ingredients, and then create 4 medium-size beef patties.

Make a thumbprint in the middle of the beef patties (this helps prevent the patties from bulging during cooking).

Set a large cast iron skillet or frying pan on the stove over medium-high heat.

Add a drizzle of canola oil, and set the four Fullblood Wagyu beef patties in the pan.

Cover the pan with a lid (this helps keep the patties juicy). Cook until browned on one side, usually takes about 3 to 4 minutes.

Remove the lid, flip the patties to the other side, and replace the lid. Continue cooking the beef patties to desired doneness (about 3 more minutes for a medium-rare finish).

Remove the Fullblood Wagyu beef patties from the heat, and keep them warm until ready to serve.


Add the unsalted butter to the same pan or skillet used to cook the burger patties (do not rinse or remove the fat drippings from pan).

Over medium heat, sauté the mushrooms and onions for 5 minutes or until golden brown.

Add the beef stock and Worcestershire sauce to the pan.

Bring all ingredients to a boil, and reduce down for 2 to 3 minutes. This is your gravy.

In a separate bowl, mix the cornstarch with 1 tablespoon of water to make a smooth paste.

Slowly add in the gravy, stirring constantly until the gravy has thickened.

Add salt and freshly ground black pepper to taste. Cover, and keep warm until ready to serve.


Add some canola oil to another frying pan or skillet

Crack the eggs, add them to the pan, and cook sunny side up for 3 to 4 minutes over medium heat.

Remove the eggs from the pan, and keep warm until ready to serve.


Place the cooked rice on each plate.

Add the Fullblood Wagyu beef patties on top of the rice.

Then, pour the gravy over the rice and beef.

Add the eggs on the top, and add a little more gravy to finish the dish.

Garnish with chopped scallions and pineapple pieces.

Serve, and enjoy!

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