Loco moco — United States

Loco moco is a plate-lunch dish built in layers: a mound of white rice, a pan-fried beef patty, a fried egg, and a ladle of brown gravy poured over the top. It is reported from Hawaii, particularly from Hilo on the Big Island, where it is said to have first been served to young athletes who wanted a filling, inexpensive meal that could be eaten quickly with a spoon. From there it spread across the islands and into Hawaiian-style diners on the mainland United States. To prepare it, rice is mounded on a plate and a seasoned ground beef patty is pan-fried and set on top. An egg is fried separately, usually sunny side up so the yolk stays runny, and placed over the patty. A gravy is made from the drippings left in the pan, thickened with flour and stretched with stock, then poured generously over the whole plate. The patty is often swapped for other proteins such as Spam, Portuguese sausage, teriyaki chicken or mahi-mahi, and the gravy can be built with mushrooms or kept plain; egg doneness also varies between cooks. This version keeps a plain beef patty, a mushroom-free gravy, and an egg with a soft, runny yolk.