This turkey katsu loco moco recipe is sponsored by Pete and Gerry’s Organic Eggs. As always, all opinions are my own and I appreciate you supporting companies that make it possible for this blog to exist.

A deeply satisfying dish that’s perfect for your next brunch, lunch, or dinner. It’s a mash-up of two of my favorite local Hawai‘i dishes loco moco and katsu. Loco moco is typically made with a beef patty and brown gravy, topped with a signature sunny-side-up fried egg, and served over a mound of steamed white rice.  Depending on who you talk to, this dish is said to have been invented by either Café 100 or Lincoln Grill on the Big Island of Hawai‘i. And while its creator is unclear, the loco moco’s appeal is obvious. 

If you aren’t familiar with it, katsu is usually a fried cutlet encrusted with light flakes of panko breadcrumbs that yield a perfectly crispy outside and juicy, tender inside. My hybrid dish leaves you with a juicy, herby turkey patty that’s encased in a deliciously crunchy panko coating and smothered with a rich brown gravy. Served over freshly steamed white rice and topped with a glorious fried egg, this is sure to be a family favorite!

For my final post with Pete and Gerry’s Organic Eggs, I really wanted to showcase their beautiful organic eggs and let that stunning orange-hued yolk shine. It’s the perfect egg to cook sunny-side up because the quality can actually be seen with the naked eye, and of course you’ll taste it upon first bite. Pete and Gerry’s Organic Eggs are free of GMOs, antibiotics, chemicals, or pesticides and their ladies (hens) are free to roam around their pastures. You can easily find their eggs in most grocery stores in the continental United States. 

I developed this recipe shortly before we made our move home to Maui, Hawai‘i and the mash-up of loco moco and katsu married with fresh herbs felt like the perfect way to bridge the gap between California and Hawai‘i. It’s already become a new favorite in our household and I look forward to sharing it with my family and friends here on Maui. 

Turkey Katsu Loco Moco

Serves 4

INGREDIENTS

Patty

1 pound dark meat ground turkey
1 teaspoon kosher salt, plus more as needed
1⁄2 teaspoon freshly ground black pepper, plus more as needed
1 ½ teaspoons Worcestershire sauce
½ zucchini, coarsely grated
1⁄4 Maui or sweet onion, diced
2 garlic cloves, peeled and finely grated
½ cup flat-leaf parsley leaves, coarsely chopped
2 chopped green onions, white and green parts
1 large Pete and Gerry’s Organic Egg

Panko Coating

1⁄4 cup all-purpose flour
2 large Pete and Gerry’s Organic Eggs, beaten
1⁄2 to 2 cups panko bread crumbs
Neutral oil, for frying

Gravy

1 teaspoon neutral oil
¾ Maui or sweet onion, cut into ⅛ inch wedges
Salt and freshly ground black pepper
2 cups beef broth
1 ½ teaspoons Worcestershire sauce
2 teaspoons soy sauce (shoyu)
1 tablespoon cornstarch
4 cups steamed white rice, for serving
2 chopped green onions, green parts only, for serving
4 large Pete and Gerry’s Organic Eggs, fried sunny-side up or over easy

FIX

In a bowl combine the ground turkey, salt, black pepper, Worcestershire sauce, grated zucchini, diced onion, garlic, parsley, green onions, and egg. Gently mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four equal-size patties about 1⁄2 inch thick. Place the patties on a plate, cover with plastic wrap, and transfer to the refrigerator to rest for 20 minutes. During this time, the patties should firm up a bit, so don’t worry if they were so tender that they were challenging to form. 

While the patties are resting, add 1 tablespoon of the oil to a large skillet set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and sauté until almost translucent, 5 to 7 minutes. Turn the heat to low and continue cooking for 10 minutes, stirring often. Cook until they are soft and smell delicious; you should be able to smell the sugar. Transfer to a bowl and set aside.

Place the flour, eggs, and panko into three separate shallow dishes. Coat the turkey patties in the flour, shaking off any excess flour. Next, dip them into the eggs, allowing any excess to drip off before pressing them into the panko, coating both sides well. Place the pieces on a plate.

Line a plate with paper towels and set it aside. In a large skillet, heat 1⁄4 inch of oil over medium heat until it’s shiny. Working in batches, cook the turkey in the hot oil until golden, 3 to 4 minutes on each side. Set on the paper towel-lined plate or small baking sheet to drain. Repeat until all the patties have been fried. 

In a saucepan, heat a teaspoon of neutral oil over medium heat until shiny. Add the reserved onions, beef broth, Worcestershire sauce, and soy sauce and bring to a simmer then turn the heat to medium-low. Whisk a tablespoon of water with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.

Place 1 cup steamed rice on each plate and top (in this order) with 1 patty, some gravy, 1 sunny-side-up egg, and chopped green onions before serving.