The Rise of Spam Egg Musubi: A Hawaiian Fusion Delight
In the culinary world, fusion cuisine has become increasingly popular, and one dish that has gained significant attention in recent years is Spam egg musubi. This unique combination of Japanese and Hawaiian flavors has captured the hearts and taste buds of foodies around the world. In this article, we’ll delve into the history of Spam egg musubi, its origins, and why it has become a beloved dish in Hawaiian cuisine.
A Brief History of Spam
Before we dive into the world of Spam egg musubi, it’s essential to understand the origins of Spam. Spam, or Shoulder Pork and Ham, was first introduced by Hormel Foods Corporation in 1937. The canned precooked meat product was designed to be a convenient and affordable alternative to fresh meat during World War II. Spam quickly became a staple in many American households, particularly during wartime.
The Birth of Spam Egg Musubi
Fast forward to the 1960s and 1970s, when Japanese immigrants arrived in Hawaii, bringing with them their own culinary traditions and techniques. One of these immigrants, a Japanese woman named Terumi Suda, is often credited with inventing the Spam musubi. Suda, who owned a popular restaurant in Honolulu, began serving Spam as a filling inside a block of rice, wrapped in nori seaweed. The dish quickly gained popularity among locals and tourists alike.
The Addition of Eggs
In the early 2000s, a new twist on the classic Spam musubi emerged: the Spam egg musubi. This variation added a fried egg to the mix, elevating the dish to new heights. The runny yolk and crispy egg whites complemented the salty, savory Spam perfectly, creating a flavor combination that was both familiar and innovative.
Why Spam Egg Musubi is a Hawaiian Staple
So, what makes Spam egg musubi a beloved dish in Hawaiian cuisine? For starters, the dish is deeply rooted in the state’s history and cultural heritage. Spam, which was first introduced to Hawaii during World War II, became a staple in many Hawaiian households. The addition of eggs, which are a common ingredient in many Hawaiian dishes, added a new layer of complexity and flavor to the Spam musubi.
How to Make Spam Egg Musubi
For those interested in trying their hand at making Spam egg musubi, the process is relatively simple. Here’s a basic recipe to get you started:
Ingredients:
- 1 can of Spam, sliced into 1-inch thick pieces
- 1 cup of cooked Japanese rice
- 1 egg
- 1 sheet of nori seaweed
- Salt and pepper to taste
- Optional: soy sauce, sesame oil, and furikake for added flavor
Instructions:
- Cook the Japanese rice according to package instructions.
- Fry the Spam slices in a pan until crispy and golden brown.
- Cook the egg in a separate pan until the whites are set and the yolks are still runny.
- Assemble the musubi by placing a slice of Spam on top of a scoop of rice, followed by a fried egg.
- Wrap the nori seaweed around the filling, applying gentle pressure to form a compact block.
- Serve with soy sauce, sesame oil, and furikake for added flavor.
Conclusion
Spam egg musubi is more than just a unique dish – it’s a reflection of Hawaiian culture and history. This fusion of Japanese and American flavors has captured the hearts of foodies around the world, and it’s easy to see why. With its crispy Spam, runny egg, and savory rice, Spam egg musubi is a culinary delight that’s sure to satisfy even the most discerning palate. So, the next time you’re in Hawaii or experimenting with new recipes, give Spam egg musubi a try – you won’t be disappointed!
spam egg musubi
# [full recipe here](https://christinaserves.com/2024/03/19/spam-egg-musubi/)
**INGREDIENTS**
* 1 can of spam
* 2 tablespoon soy sauce
* 2 tablespoon oyster sauce
* 3 tablespoon sugar
* 4 eggs
* Kewpie mayo optional
* 240 g cooked sushi rice
* 2 sheet of nori cut into 8 long pieces
**INSTRUCTIONS**
1. Cook 2 cups of sushi rice. Let it cool to slightly warm.
2. Cut a can of spam into 8 slices and place it into a ziploc bag. Add the soy sauce, oyster sauce and sugar into the bag and mix it well. Let it marinate for 10 minutes.
3. Cut two nori sheets into 4 lengthwise to make 8 strips.
4. Meanwhile, loosely beat together the eggs in a small bowl. Cook the eggs in a large pan like an omelette. Set aside.
5. Cook each slice of spam until each side is crispy. (Optional) Brush the marinade from the bag onto each side of the spam.
6. Using your musubi mold or a clean spam can with the bottom hollowed out, cut out 8 pieces of spam-shaped eggs from the omelette
7. Place your musubi mold in the middle of one piece of nori. Layer a slice of spam into the mold followed by a piece of the omelette. (Optional) Drizzle a thin layer of kewpie mayo onto the egg. Scoop by 1 inch of cooked sushi rice (30g) into the mold. Press firmly and evenly with a spoon or the musubi mold press. Remove mold.
8. Wrap one side of the nori over the musubi followed by the other side. Use a few sushi rice grains as glue to stick the top nori layer to the bottom.
9. Serve immediately. Enjoy with soy sauce or by itself!
These are my favorite!!!!
That’s some of the best use of Spam I’ve seen! I knew it was versatile but that’s certainly unique too.
Best recipe I’ve found on here! Tysm🫶🫶