Modern Loco Moco

Recipe Courtesy of Alvin Schultz

My version of Loco Moco is inspired by friends and family. Food connects me with my friend Eleanor, who lives in Hawaii, and Harvey and Jessica, who live in Oregon. They introduced me to the original version of the dish, a pile of white rice, hamburger patty, and sunny egg all drowned in brown gravy.

I tried to elevate the dish and take it in the direction of an Eggs Benedict. The combination of tender short rib, sticky rice, and creamy 63.2° egg yolk, and earthy mushroom gravy is amazing!


  • 4 whole eggs

For The Rice

  • 2 cups short grain sticky rice
  • 4 cups water
  • 1 teaspoon sesame oil
  • salt

For The Short Ribs and Gravy

  • 4 beef short ribs, English cut
  • 1/2 pound shiitake mushrooms
  • 1 carton beef stock
  • 1 bunch green onions
  • 1 bay leaf
  • 2 tablespoons butter
  • olive oil
  • xanthan gum
  • salt and pepper


To Make The Rice

  1. Add 2 cups rice, 3.75 cups water, salt, and 1 teaspoon sesame oil to rice cooker.

  2. Do not open lid until cooking has completed and rice has rested at least 5 minutes.

To Make The Sous Vide Egg

  1. Cook (in shell) in immersion circulator set to 63.2 degrees Celsius for 30-45 minutes.

To Make The Short Ribs

  1. Season liberally with salt and pepper, then sear in pressure cooker on all sides.

  2. Add bay leaf, beef stock, and shitake mushroom stems to pot.

  3. Cook on high pressure for 12 minutes, let pressure release naturally.

To Make The Gravy

  1. In a sauté pan, saute diced caps of shitake mushrooms.

  2. Once browned, add reserved cooking liquid from short ribs. Reduce by half.

  3. Season with salt and pepper. Add xanthan gum to thicken.

To Plate The Dish

  1. Arrange a ring mold filled with rice on center of plate.

  2. Top with Sous Vide Egg. Rest braised short rib next to rice at three o'clock.

  3. Top egg, rice, and rib with mushroom gravy. Garnish with sliced green onion.

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Modern Loco Moco