Born in Hilo in the late 1940s, the loco moco was built for hungry teenagers with pocket change: a bowl of rice, a hamburger patty, and gravy over everything. The fried egg came later and now it's law. This is the diner version — a juicy, shoyu-seasoned patty and a glossy gravy that soaks into the rice.
The secret is deglazing the patty pan so the gravy tastes like the beef, not like a packet. Runny yolk is non-negotiable in most households; break it over everything before your first bite.
