Posts Tagged With: mirin

Spam and Egg Musubi

Hawaiian Appetizer

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SPAM AND EGG MUSUBI

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INGREDIENTS
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1 cup sushi rice*
4 Nori (seaweed) sheeta
4 eggs
1½ tablespoons mirin**
1 tablespoon soy sauce
1 tablespoon sugar
no stick spray
1 12-ounce can SPAM(tm)
4 teaspoons furikake seasoning*** (½ teaspoon at a time) (optional)
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* = Substitute rices are: arborio, pudding, short-grain white, risotto, or cauliflower
** = Substitutes are: rice wine vinegar, white wine vinegar, white wine, sake, or dry sherry
*** = May be found online Or 2 teaspoons crumbled Nori and 2 teaspoons sesame seed.
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SPECIAL UTENSILS
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musubi mold (can be found online) or empty SPAM can.
2 12″-or-wider pans
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Serves 8. Takes 1 hour.
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PREPARATION
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Cook rice according to instructions on package. Cut Nori sheets into strips, each one about 2½”-to-3″ wide, Add eggs to mixing bowl. Scramble thoroughly with whisk or fork. Add mirin, soy sauce, and sugar to small mixing bowl. Mix with whisk or fork until sugar dissolves completely.
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Cut SPAM into 8 equal slices along its width, each one about ⅜” wide, Spray large (12″) pan with no-stick spray. Add mixed eggs. Cover and fry  at low-medium heat for 5 minutes or until eggs set and achieve your desired level of doneness.  Remove eggs and set aside.
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Add SPAM slices to second 12″ pan. Fry at medium-heat for 3 minutes or until bottom of SPAM slices become crisp and start to brown. Flip SPAM slices. Fry at medium-heat for 1 minute 30 seconds or until new bottom of SPAM slices become crisp and start to brown. Reduce heat to low. Let pan cool for 1 minute. Ladle mirin/soy/sugar sauce over SPAM. Cook SPAM for 30 seconds on each side or until sauce thickens.
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Put scrambled eggs on flat surface. Use knife and musubi mold to make 8 egg cutouts that have the same shape as the SPAM slices
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Put Nori strip shiny side down on flat surface. Put mold on the middle of the Nori strip. (The length of the mold should stick out just a bit from the sides of the strip.) Place SPAM in mold. Put an egg cutout on SPAM in mold. Sprinkle egg with ½ teaspoon furikake. Put ¼ cup cooked rice into the mold. Level rice with spoon. Press down evenly with musubi mold until rice becomes molded and compact.
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Wrap Nori strip around stack. Put some grain of rice on the Nori strip where it comes together. Gently press the ends of the Nori strip together to make a seal. This is the musubi. Gently flip the musubi so that the Nori seal is on the bottom.
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TIDBITS
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1) SPAM and Egg Musubi looks like a bar of soap. This is no accident!
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2) The ancient Sumerians, way back before your parents we born, loved to be clean. But how could they? Dust storms stormed through the land depositing layers of dust deep enough on the inhabitants to impress even the most ardent archeologist.
3) Then on July 3, 2473 BC, a textile worker cried out to the earth goddess Ki, “My life sucks.” “Yes, child,” said Ki, “what troubles you so?”
“ I hate my name. It’s Ninsun. It means ‘wild lady cow.’”
“Oh my gosh,” said Ki, “from now on you shall be known as ‘Betty.’ It means ‘God is my oath.”
“Cool.” But Betty still fretted.
“What else disturbs you, child?”
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4) “I want to be beautiful. I wish to attract, Anzu the hunter. How can I do that when I’m perpetually caked in dirt?”
“Ah,” said the goddess, you are a textile worker, are you not?”
5) Synapses fired lickety split in Betty’s brain, for she was smarter than the average Sumerian textile worker. “Aha! “The fatty lanolin from the wool vats would work wicked wonders  as a cleaning agent and when added to lanoliney  water would create liquid soap. I can wash myself clean. I can get Anzu to be my husband. Cowabunga!”
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6) Betty and Anzu gave birth to a baby girl, Nanshe.  Nanshe next noticed nicely that when the liquid in the soapy dried out it became soap bars. The Soap-Nori Road would be born the next morning. This is why we know of Nanshe.
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7) Nanshe also sagely saw something soap shaped, but with egg and SPAM wrapped in Nori would be quite exciting and tasty. Especially so, when you considered that the average Sumerian meal consisted of bread, porridge, bread, and porridge.
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8) But it took years to trade for nori on the Soap-Nori Road. And there was no such thing as SPAM. However, the SPAM-and-Egg Musubi dream never died out.
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9) SPAM would be invented in 1937, and SPAM and Egg Musubi came about in the early 1980s.
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10) We are living in a golden age.
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– Paul De Lancey, The Comic Chef, Ph.D.
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­My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history | Tags: , , , , , , , , , , , , , , , | Leave a comment

Teriyaki Salmon

Japanese Entree

TERIYAKI SALMON

INGREDIENTS

½ cup mirin or (½ cup white wine and 3 tablespoons sugar)
¼ cup sake or dry white wine
⅔ cup soy sauce
2 teaspoons corn starch
2 teaspoons ginger
2 tablespoons brown sugar
¼ cup white sugar
4 6-ounce salmon fillets
1 green onion
½ tablespoon sesame seeds
no-stick spray

SPECIAL UTENSILS

large, resealable plastic bag
outdoor grill

Serves 4. Takes 3 hours 25 minutes.

PREPARATION

Add mirin, sake, soy sauce, corn starch, ginger, brown sugar, and white sugar to pot. Bring to boil using high heat. until sugar dissolves. Stir constantly. Remove and let cool to room temperature. Add marinade and salmon fillets to large, resealable plastic bag. Refrigerate for 3 hours or overnight.

30 minutes before marinating is done, dice green onion. Add sesame seeds to pan. Toast sesame seeds at medium heat for 5 minutes or until they start to brown. Remove from heat. Add marinade to pot. Bring to boil using high heat. Stir constantly. Reduce heat to low and simmer for 15 minutes or until marinade thickens to a glaze. Stir frequently. Transfer to a bowl.

Spray grill with no-stick spray. Heat grill to low-medium. Brush salmon with glaze. Add salmon fillets to grill. Grill for 10 minutes for every 1″ of fillet thickness or until the thickest part starts to flake when tested with a fork. Turn once. Baste salmon with glaze every 2 minutes. Garnish with green onion and sesame seeds.

TIDBITS

1) Look at the above picture. The piece on the right looks like a triangle. So, in 570 B.C., when the geometry whiz, Pythagoras, was about to feast on a right-angled shaped piece of salmon teriyaki, inspiration naturally struck. “Whoa ho, the sum of the square of the two-sides equals the square of the hypotenuse.” None of this would have happened if he had been eating a hard-boiled egg.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , | 2 Comments

Yakitori

Japanese Entree

YAKITORI

INGREDIENTS

½ cup mirin
1⅓ cups sake or dry white wine
½ cup soy sauce
¼ cup sugar
1 pound boneless chicken thighs
4 green onions

SPECIAL UTENSILS

grill
8 10″-bamboo skewers

Makes 6 skewers. Takes 1 hour 15 minutes.

PREPARATION

Soak skewers in water. Add mirin, sake, soy sauce, and sugar to pan. Bring to boil using high heat. Stir frequently. Reduce heat to low-medium heat and simmer for 10 minutes or until sauce thickens and is reduced by half. Stir frequently. Remove sauce from heat and let cool.

Slice chicken thighs into 1″ squares. Slice green onions into 1″ long pieces. Alternate threading chicken squares and green-onion slices onto skewers. Warm grill to medium heat. Add as many skewers as possible without them touching each other. Grill chicken/green onion skewers on each side for 2 minutes or until chicken is no longer pink on outside. Generally skewers with sauce. Grill each side for 2 minute. Repeat 2 more times or until chicken is no longer pink inside. Serve with unused sauce.

TIDBITS

1) Not all Americans in 1776 favored independence from Great Britain. The Tories remained loyal to their mother country. Tories, in general, were far more talkative than their revolutionary counterparts. The patriots derided the loyalists as “Yaky tories,” or in its shortened form, “Yakitori.”

2) On August 27, 1776, the British under General Howe routed the Continental Army, To celebrate, Tory chef, Abner Davis, made the victorious commander this tasty dish. General Howe loved his dinner and asked repeatedly for more helpings. The well-fed commander soon became sleepy and didn’t wake until noon. These hours of inactivity gave General Washington the time he needed to retreat his battered army. The Americans regrouped and trained until they could stand up to any British army. The chance to crush the Revolution was lost. America would become independent.

3) In 1856, Commodore Matthew Perry lead a U.S.. squadron to Japan. He gave the Japanese many gifts, including the recipe to Yakitori. This is how Japanese cuisine came to Japan.

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Miso Pork Ramen

Japanese Soup

MISO PORK RAMEN

INGREDIENTSmisoporkramen

1 pound pork
1 garlic cloves (2 additional cloves later)
3 tablespoons soy sauce
3 eggs
2 garlic cloves
1″ ginger root
5 stalks green onions (white and green parts used in separate places)
2 tablespoons mirin
1 tablespoon sesame oil
2 cups pork or chicken broth
3 cups water
3 tablespoons miso
¾ teaspoon salt
½ pound ramen noodles

Makes 8 bowls. Takes 1 hour 20 minutes.

PREPARATION

Slice pork into strips 2″ long, 1″ wide, and ¼” high. Mince 1 garlic clove. Cut green onions into white and green parts. Add pork strips, mince 1 garlic clove, and soy sauce to mixing bowl. Stir until pork strips are coated. Let marinate in refrigerator for 1 hour.

While pork marinates, add enough water to 1st pot to cover eggs. Bring water to boil using high heat. Carefully add eggs to boling water. Boil from 8 minutes for soft-boiled eggs to 12 minutes for hard boiled eggs.

While eggs boil, dice 2 garlic cloves. Grate ginger root. Cut white parts of green onions into ¼” slices. Add mirin, sesame oil, 2 diced garlic cloves, ginger root, and white parts to 2nd pot. Sauté at medium heat for 2 minutes or until fragrant and green onion softens. Stir frequently. Add broth, water, miso, and salt to 2nd pot. Bring to boil using high heat. Cut ramen noodles in half. Add ramen and pork with its marinade. Reduce heat to warm-medium. Simmer for 3 minutes or until noodles are soft. Stir occasionally.

While 2nd pot simmers, peel eggs and slice them in half. Cut green parts of onions into ¼” slices. Add ramen noodles/liquid to bowls. Garnish bowls with egg halves and sliced green parts.

TIDBITS

1) This is Number One Son’s favorite dish. Whenever asked what he wanted to eat, he’d say, “Ramen.” He’s always made me so proud, from his birth to this very moment. He’s kind, sympathetic, loving, smart, and diligent. I love him so. Number One Son, this recipe honors you.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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