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Hawaiian Loco Moco Scotch Eggs with Miso Gravy

This is a Scotch egg variation of a traditional Hawaiian breakfast favorite—Loco Moco—wherein a plate of rice is topped with fried eggs, pan-fried Spam® and gravy. For this version, soft-boiled eggs are wrapped up with breakfast sausage and bits of Spam®, then deep-fried to create a golden brown, orb of flavor. Eat them all by themselves or with some Loco Moco gravy, a gravy enhanced by miso. An eggcellent Hawaiian breakfast mash-up for all dayparts.

Yield: 10 portions


  • 1 lb. bulk breakfast sausage
  • 1 12-oz. can Spam®, ¼-inch dice
  • 3 ½ cups panko breadcrumbs
  • 1 tsp. Togarashi
  • 10 large eggs, soft- or medium-boiled, peeled
  • 3 large eggs
  • 3 oz. water for egg wash
  • 5 cups cooked rice, warm (recipe follows)
  • 2 cups Miso gravy (recipe follows)
  • 1 bunch scallions (green portion only, cut on bias)
  • 3 tbsp. Noritamago (Japanese Egg Furikake)


  1. Combine panko and Togarashi for coating. Set aside.
  2. Whisk together three eggs and water to make egg wash. Set aside.
  3. Use spatula to gently combine breakfast sausage and Spam® together.
  4. Portion or scoop the sausage mixture into 3-oz. portions.
  5. Place a piece of plastic film (about 12 x 12) on a work surface. Spread 3-oz. portion sausage mixture into an approximate 4-in. diameter circle. (Using a plastic lined tortilla press to flatten makes it really quick). Moisten hands and/or plastic film with water to prevent sticking.
  6. Place one soft/medium-boiled egg in center of sausage mixture and pull up edges of plastic film to help envelope the mixture evenly around the egg. Re-wet hands and take sausage-egg and smooth, form and tighten sausage onto egg uniformly and place onto a parchment-lined tray to hold before breading.
  7. Coat pre-rolled egg sausage in rice, one at a time using half-cup warm rice for each ball (assemble on plastic film same as previously with sausage.) Use hands to secure rice onto sausage egg ball. Remove plastic, roll riced ball in egg wash then in bread crumbs. Adhere well with consistent coverage of crumbs onto each one. (Egg, sausage, rice and bread crumbs should yield approximately 175 to 200 gm each.)
  8. Preheat deep-fryer to 325° F.
  9. Fry eggs at 325° F until they reach an internal temperature of 145° F, about eight minutes. Let rest at least two minutes before cutting into. May hold eggs whole for 1 to 2 hours, warm, before slicing and serving.
  10. Build each portion by ladling a pool of sauce (1.5-oz.) onto bottom middle of plate and adding one sliced or split-in-two Loco Moco egg. Garnish with two teaspoons scallions and teaspoon Noritamago. Serve immediately.



  • 2 cups medium-grain rice
  • 3½ cups low-sodium, chicken broth or water


  1. Wash rice under cold running water until water runs clear.
  2. In a medium saucepot over high heat, bring chicken broth to boil. Add rice, cover and reduce heat to low for about 15 minutes.
  3. Remove from heat and let stand for five minutes. (Alternatively, add both rinsed rice and the chicken broth to a rice cooker and cook according to directions - it will keep rice warm until ready to serve.)
  4. Fluff with fork and cover. Keep warm until ready to use.

Chef Tip: Cook rice as directed above or use 5 cups cooked short- or medium-grain rice.

Miso Gravy


  • 3 tbsp. unsalted butter
  • 8 tbsp. all-purpose flour
  • 2 cups beef broth/stock
  • 1 tbsp. dark soy sauce
  • 1 tbsp. red miso
  • 2 tbsp. mirin
  • 3 cloves Black garlic, make into paste
  • 1 tsp. ground black pepper
  • Salt to taste


  1. Heat two tbsp. butter in a saucepan over medium heat.
  2. Add flour and whisk out any lumps to create a smooth roux.
  3. Slowly add beef broth, stirring constantly until smooth. Add black garlic paste, soy sauce, miso, mirin and pepper.
  4. Bring to a boil, then simmer for 15 minutes on low heat.
  5. Whisk in remaining tablespoon of butter right before serving.

Chef Tip: Make gravy as directed or enrich your favorite gravy with miso, mirin, pepper and black garlic.