Shoyu Chicken Spam Musubi Recipe 45

SPAM MUSUBI

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

SHOYU CHICKEN & SPAM MUSUBI RECIPE - (4/5)

Steps:

• Wash chicken and place in medium saucepan. Combine sauce ingredients. Pour over chicken and stir. Cover and bring to a boil and lower to simmer for about 45 minutes or until chicken is cooked. Reserve 1/2 cup cooked sauce to make Spam Musubi. Spam Musubi: 1 can Spam, sliced into 8 (1/4") slices 4 cups cooked short grain white rice, cooled 6 Nori (Seaweed) sheets cut in half Sauce: 1/2 cup reserved sauce from Shoyu Chicken 1 Tblsp. cornstarch & 1 Tblsp. flour mixed with 3 tablespoon cup water 1 Tblsp. brown sugar Fry Spam in 1 tablespoon oil until brown on both sides. Set aside. Using a musubi maker, layer nori, rice, about 1/2 tablespoon or more sauce, and Spam. Wrap nori around rice and Spam. Seal edge of nori with a little sauce. Serve. Sauce: Place sauce ingredient is small saucepan. Cook on medium until sauce thickened.

HAWAIIAN SHOYU MUSUBI

Steps:

• Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
• Whisk together the soy sauce and brown sugar in a small bowl.
• Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
• Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
• Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
• Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.

SPAM MUSUBI

Steps:

• Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.
• Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great!
• Place a strip of nori on a cutting board or clean surface (shiny side down). Place your Musubi mold across the middle of the nori. Add Sushi Rice to the mold, pressing down firmly and evenly, so there is about 1-1 1/2 inches of rice. (dip the mold and your fingers in water as you go to prevent sticking)
• Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked spam to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.
• Some like it dipped in soy sauce, some like it with ketchup, and some like it as is.

SHOYU CHICKEN

Steps:

• Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
• Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
• Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
• Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
• Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^