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Hawaiian Loco Moco Recipe

In our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.

Christopher Cina Mar 25, 2016 - 3 min read

Hawaiian Loco Moco Recipe Primary Image

Loco Moco is Hawaii’s original homemade fast, but hearty, breakfast food. There are many different versions, but they all have four basic ingredients: rice, a beef patty, an egg, and gravy. In our version, we cook the rice and make the gravy with an IPA for a hoppy kick.

Active preparation time: 10 minutes
Total time: 35 minutes
Serves: 2

2 1/4 cup (18 fl oz/532 ml) IPA, divided
6 Tbs butter, divided
1 tsp salt
1 cup short grain Valencia rice
3 Tbsp flour
1½ cup (12 fl oz/355 ml) beef broth, hot
2 beef patties (6 oz/170 g each)
2 eggs
¼ cup green onions, diced
Hot sauce

In a small saucepan, bring 1 3/4 cup (14 fl oz/414 ml) of beer to a boil with 1 tablespoon of the butter and the salt. Add the rice and reduce the heat to medium-low. Cover and cook for 20 minutes.

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In a separate small saucepan, melt 4 tablespoons of butter over medium heat. Add the flour, mix well, and cook for 2 minutes. Add the remaining beer and beef broth and cook for 20 minutes. Hold the gravy warm.

Grill the beef patties to your desired doneness. In a nonstick pan, fry the eggs in the remaining 1 tablespoon of butter.

In a large dish, place a large spoonful of the rice, top with the beef patty, brown gravy, and fried egg. Garnish with green onions and hot sauce.

Beer Suggestions: Fort Collins Brewery Rocky Mountain IPA (Fort Collins, Colorado), Kona Brewing Castaway IPA (Kailua-Kona, Hawaii), Maui Brewing Big Swell IPA (Kihei, Hawaii).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing’s 2015 issue of _Cooking With Beer. _Order your copy today!

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