Turkey Katsu Loco Moco

From the recipe author: A dish that’s close to my heart, loco moco is a local Hawai‘i favorite that’s 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, loco moco's appeal is obvious.

Because I couldn’t resist, I took the classic loco moco and mashed it up with another local fave, katsu, to make a turkey katsu loco moco. If you aren’t familiar with it, katsu is a fried cutlet encrusted with light flakes of panko breadcrumbs that yield a perfectly crispy outside and 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!

To make the turkey katsu patties

1. 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.
2. Form turkey mixture into four equal-size patties about 1/2" 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.
3. While the patties are resting, begin to prepare the loco moco gravy: 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 for the gravy and sauté until almost translucent, 5 to 7 minutes. Turn the heat to low and continue cooking for 10 minutes, stirring often. Cook until onions are soft and fragrant; you should be able to smell their natural sugars. Transfer to a bowl and set aside.

To coat the turkey katsu patties

1. Place the flour, eggs, and panko breadcrumbs into three separate shallow dishes. Coat the chilled turkey patties in the flour, shaking off any excess. Next, dip them into the eggs, allowing any excess to drip off before pressing them into the panko, coating both sides well. Place the coated patties on a plate.
2. Line another plate or small baking sheet with paper towels and set it aside. In a large skillet, heat 1/4" of oil over medium heat until shiny and shimmering. Working in batches, cook the turkey patties in the hot oil until golden, 3 to 4 minutes on each side. Set on the paper towel-lined plate or baking sheet to drain. Repeat until all the patties have been fried.

To make the loco moco gravy

1. In a saucepan, heat a teaspoon of neutral oil over medium heat until shiny and shimmering. Add the reserved sautéed onion wedges, beef broth, Worcestershire sauce, and soy sauce and bring to a simmer, then turn the heat to medium-low.
2. 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.
3. 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.