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Archive for the ‘DIY’ Category

Spam + Rice+Nori=Delicious

Spam is not for everyone. However, for those who do appreciate a good bit of ground pig product, spam has a charm that crosses oceans and opens hearts. Spam musubi is one of my favorite ways of consuming spam. This dish is very easy to make so I have not exhaustively photographed all these steps this week. If you have any questions I would love to answer them in the comments section.

TL;DR for Reddit: Spam=Really thick bacon.

Spam musubi ready to be wrapped for a quick and hearty snack.

I used this recipe to make my spam musubi. The amount of sauce produced by this recipe is excessive I recommend using these proportions (1 part oyster sauce, 1 part soy sauce, 2 parts sugar) to create only as much sauce as you need. I am also not convinced that the oyster sauce is vital to the recipe. It certainly adds another dimension of flavor but I think a simple 50/50 soy sauce and sugar mix would be just as good. Also, I did not marinate the spam prior to cooking because I prefer to fry the spam up before slathering it in sauce.

This picture is from the halfway mark of cooking. The mixture boiled down and caramelized fairly easily so I continually spooned sauce over the spam.

I used a single sheet of nori cut in half for my spam musubi. If you want to make the final product prettier I would suggest trimming the sheets narrower so they do not hang over ends of the musubi.

You could buy one of these to mold your musubi but I am an acolyte of His Holiness and believe that you should avoid buying kitchen gear that only has one use. To that end: Make your own musubi mold. Your spam came in a conveniently shaped container. Saw the bottom off and you have a free musubi mold. I would suggest using a hobby saw to make the cut. I used both a hobby saw and a heavy x-acto blade to make the cuts. The x-acto blade was faster but the cuts were ugly and I had to take extra time to clean it up.

Total, I used half a cup of rice for each of these musubi’s. I split the rice in half and tapped the rice down with the back of a spoon.

After I added the first layer of rice, I slipped the cooked spam down on top along with a layer of the sauce.

After laying down the last bit of rice I squeezed the can to release the stacks of delicious rice and spam.

Furikake comes in a wide assortment of flavors. I added a bit to the musubi to give it a little color and extra flavor.

Finally, I flipped the sides up and used a wet finger to seal the nori together. If you use hot rice the musubi will more or less seal the musubi for you.


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I will admit that I am  miso soup ambivalent. The rest of the world though, apparently loves the stuff and my fiancé begged me to figure out how to make it. Challenge accepted.

Thankfully I did not have to look far to find a recipe in JustBento’s . A quick reading revealed that miso soup, like boba, is one of those dishes that are so easy you will kick yourself for paying for them. Even better you can assemble the ingredients ahead of time and bring them along for what I think of as a soup grenade.

What you will need:

From left to right:
-Cut Wakame: This is basically tiny morsels of dried up seaweed. The start out looking like pressed flowers but bloom into small sheets of delicious… seaweed. Look I know that is not super appetizing to everyone but it is hard to have miso soup without it.

-Red and White Soybean Paste: I happen to like this brand and soy paste comes in various sorts. The red soy has a stronger flavor than the white but together they help create a complex mouth filling flavor.

-Hon dashi: If you want to cook Japanese food you need to go down to the store and buy this today. The alternative to instant dashi/bouillon (which I will cover in a future post) is time consuming, finicky and not something you can just whip up at a moments notice. Plus, hondashi tastes pretty damn good so I consider it an acceptable substitute.

-Not Shown: Tofu (I prefer silken), hot water, plastic wrap that does not suck, diced green onions.

Step 1:
Acquire tablespoon and fill half of it with red  soybean paste. It does not have to be exact and you should feel free to vary the ratio of red-to-white miso to fit your tastes.

Step 2:
Fill the other half with the other half with white soybean paste.

Step 3:
Put some wakame and some hon dashi into the center of a piece of plastic wrap. Again, the amount of each is really up to you. I happen to really like seaweed so I put a fair amount in. The wakame is going to expand like sponge when it hits the hot water so don’t throw in a whole tablespoon unless you want a seaweed salad. I will also suggest you go light on the hon dashi until you get a feel for how much you like in your soup. Putting in a full tablespoon of hon dashi will result in “fish soup with a hint of miso” and not the desired inverse.

NOTE: If you buy your plastic wrap from the supermarket, it is highly likely that you are getting a sub-par plastic wrap experience. Do yourself a favor, head to Costco and buy the giant container of Kirkland brand plastic food wrap. Trust me, you will wonder why people blow money on name brand.

Step 4:
Put some green onions onto along with your miso mixture. Leave in public places just like this to confuse people.

Step 5:
Draw the plastic wrap up by four corners, making a little pouch. Use your fingers to mash all the ingredients together as you express any remaining air from the pouch.

Step 6:
Wrap the whole thing tight by twisting the excess plastic wrap into a tail. Your miso soup bomb is ready to go! Just add hot water and stir, preferably with chopsticks or a fork.

Step 7:
When you reconsitute your soup, be sure to let it soak for a bit so the wakame will have time to rehydrate. Otherwise, it can get a little crunchy.

Step 8:
Eat your handcrafted miso soup and laugh at people who pay money for this easy and delicious dish.

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