Loco Moco with Waffled Rice Cakes are a crispy, savory, umami bomb of flavor. Loco Moco is the quintessential Hawaiian breakfast comfort dish. Traditionally consists white rice with a hamburger patty, brown gravy, and a fried egg. I loved the idea of a crispy waffled rice. This whole dish has great texture and I’m all about the texture.
I wanted to break away from the norm with these waffled rice cakes. When it comes to loco moco, it can often lack texture so I thought of this fun concept to make the rice crispy. I think it turned out just the way I thought it up in my mind, perfectly crispy exterior with a chewy soft interior.
Loco moco is all about the brown gravy and I kicked this gravy up a notch with some soy and sriracha. Also, the patty is a maple hoisin patty. So you get savory umami notes throughout the whole recipe.
Serve with a sunny side up fried egg and you have one Hawaiian style breakfast.
Loco Moco with Waffled Rice Cakes
Loco moco requires many steps, rice prep, patty prep and gravy prep. You could cook the rice ahead of time if you so choose. Think of the assembly like eggs benedict, everything is cooked separate and then assembled in stacks. But, when you bring it all together it's magical.
Ingredients
- 1 1/2 cup Jasmine Rice
- 1 can Coconut Milk
- 1 1/2 cups Water
- 1 whole Egg
- 1 pound Maple Sausage {I used Jimmy Dean Sausage}
- 1 tablespoons Hoisin
- 1 whole Egg
- 1/2 cup Panko
- 2 tablepsoons Vegetable Oil
- 2 tablespoons Butter
- 2 tablespoons Flour
- 2 cups Beef Stock
- 2 tablespoons Soy Sauce
- 1 tablespoons Sriracha
- 6 whole Eggs, for frying
- Green Onion, chopped for garnish
- Sesame Seeds, for garnish
Directions
- Step 1 Preheat your oven to the warm setting or 250 degrees F.
- Step 2 In a medium size shallow pan add jasmine rice, coconut milk and water. Bring to a boil and reduce to a simmer for 20 minutes until rice has absorbed liquid and is cooked. Remove from heat and set aside to cool.
- Step 3 When rice is cooled mix in the egg. Using wet hands, shape rice into 6 palm sized compact balls. It’s important that these balls are super compact and tight. Set on a sheet pan and preheat your waffle iron. I used the crispy exterior setting, which is the highest setting on my waffle iron.
- Step 4 Using nonstick cooking spray grease your waffle iron and set a rice ball in the center. Close the iron to cook, no need to press it down just close gently and allow the waffle iron to naturally press and cook the rice ball. Cook until crispy, about 4 minutes. Remove to the sheet pan and repeat with the remaining rice balls. Set in the oven to keep warm.
- Step 5 In a mixing bowl, mix together maple sausage, hoisin, egg, and panko. Shape into 6 patties.
- Step 6 Heat vegetable oil over medium high heat in a large cast iron skillet or large pan cook patties 2-3 minutes per side until a caramelized crust forms on each side. Remove to a sheet pan and place in the oven to keep warm.
- Step 7 In the same skillet add the butter and flour, whisk to create a roux and slightly cook until a golden brown color. Add beef stock, soy sauce, and sriracha. Whisk until thickened.
- Step 8 Remove maple hoisin patties and rice cakes from the oven and assemble. I like to have everything assembled and ready before I start cooking the eggs. Top the rice cake with the patty and spoon brown soy gravy over the top.
- Step 9 In a small nonstick pan grease with nonstick cooking spray, fry eggs one by one sunny side up, about 4 minutes each {I like mine more on the runny side} or until desired doneness.
- Step 10 Top each egg on top of the patty and garnish with chopped green onion and sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!
