Tag Archives: Spam

Spam Egg Roll

Back into spam!
Bazooka Gourmet is going to start screaming like a banshee!LOL
Making the most of simple ingredients to create a kind of roll reminiscent of a sushi roll!

Spam Egg Roll!

INGREDIENTS: For 2 people

-Spam: Half a can or 170 g
-Potato: 1
-Edamame: 50 g boiled. If not available can be replaced with boild string beans.
-Egg: 1
-Mayonnaise: 1 tablespoon
-Salt and pepper: to taste

RECIPE:

-Boil potato.
Mash it and add mayonnaise, edamame, salt and pepper. Mix well.

-Beat the egg into an omelette.
Use a rectangular nonstick frypan as the ones used for making tamagoyaki/omelette. Make three omelettes (or one if large enough) as thin as possible. Don’t hesitate to make more if needed.
Take out and let cool.

-Cut spam in thin slices and fry. Set apart to let cool down.

-Form rolls as shown on above picture.
Cut in halves before serving!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, The Lacquer Spoon, Octopuspie, Pegasus Legend, Gourmet Fury

Please check the new postings at:
sake, shochu and sushi

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Spam California Roll

Back into spam!
Bazooka Gourmet is going to kill for that one!LOL
Making the most of simple ingredients to create that ever popular Clifornai Roll!

INGREDIENTS:

-Sapm: 1 can
-Eggs: 2
-Avocado: 1 (ripe)
-Nori/dry seaweed (as much as needed)
-Sesame seeds (as much as needed)
-Mayonnaise (as much as needed)
-Rice: 2 large bowls (freshly made. See sushi rice recipe HERE)
-Salt, pepper: to taste

RECIPE:

-Cut spam into strips and fry.

-Prepare the eggs as tamagoyaki/Japanese omelette and cut as shown in above picture. Check HERE for basic Tamagoyaki recipe!

-Cut avocado as in above picture and let them for a while in some water added with lemon juice. This will prevent the avocado turning brown.

-First spread a sheet of cellophane paper over a sushi roll mat. Then spread sushi rice over it evenly and not too thickly!.

-Spread dry seaweed sheets over the rice.

-Place the sapm, tamgoyaki and avocado as shown in above picture at some distance from the extremity. Line with some mayonnaise.
Point: mix some grated wasabi with the mayonnaise first!

-Roll your Californai roll.
Unwrap and sprinkle it sesame seeds as shown in above picture.

-Cut and serve!

NOTES:

-The rice can be simple slightly salted steamed rice instead of the sushi rice.
-Tamagoyaki can be made in thin wide omelette you will roll first before lining the California roll with it.
-Let your imagination go free if you want to replace the sesame seeds with something else!

Easy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, The Lacquer Spoon, Octopuspie, Pegasus Legend, Gourmet Fury

Please check the new postings at:
sake, shochu and sushi

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Spam Donburi/Japanese Spam on a Bowl of Rice

Here is another suggestion for using spam that is surely going to provoke Bazooka Gourmet into new comments! LOL

It is very simple and makes for a solid meal.

Steam some rice either to be served plain or as sushi rice. See sushi rice recipe HERE for the latter.

Fill a large bowl with the sushi rice.
Sprinkle the top with plenty of Finely cut dry seaweed.
You might smear here and there with a little grated wasabi, too.

Use spam that you would have cut into strips and fried (and let cool) with seasoning beforehand.
Intersperse them with avocado slices (seasoned with a little soy sauce and lemon juice.
Place a poached egg in the middle.
Season the whole with the dressing or mayonnaise of your choice in the pattern suggested in picture.
You may add plum tomatoes and greens for better effect and taste!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge

Please check the new postings at:
sake, shochu and sushi

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Japanese Cuisine: Korokke/Croquettes-Basic Recipe

I already have introduced the basics about the this marsel which has become such an ubiquitous feature of everyday Japanese food, namely Korokke-Croquettes.

Here is the basic recipe prevalent in restaurants and homesteads.
Naturally it can be expanded and modified at will.
I will not bother you with measurements this time as the method is the point of this posting!

INGREDIENTS:

-Potatoes (you will have to decide which variety! In Japan, “Danshaku” are best!)
-Onion
-Minced meat (of your choice!)
-Salt and pepper
-Flour (of your choice)
-egg
-Milk
-Breadcrumbs (fresh if possible)
-Oil
-Lard (skip if you don’t like, but a pity!)

RECIPE:

-Boil the potatoes with their skins.
Peel the skins off just out of the water when very hot. This way, the potatoes will not be too wet.

-Mash the potatoes roughly with a wooden spoon/spatula. Add salt and peepper and mix roughly. Cover with cellophane paper to keep the potatoes warm as long as possible.

Chop the onions finely and fry in lard if possible for better taste. If you don’t like lard, use oil. You could add chopped garlic and small pieces of bacon.
Add minced meat of your choice. Season with a little salt, pepper, sugar and soy sauce according to you preferences. Fry until the monced meat is cooked.

-Add the mashed potatoes. Mixing them all atogether at the same time fry until potatoes have become dry enough.
Let cool completely and transfer to a stroage dish. Cover with cellophane paper and leave overnight in the refrigerator to allow taste to permeate the potatoes. This is an important point as not only it will enhnace the taste but make the croquettes easier to shape.

-Spread a little oil over your palms and shape croquettes to you preffered size.

-Roll in flour and “shake” croquettes so that not too much flour adhere to them.

-Prepare (you might better do that first, LOL) the croquettes egg dip by mixing beaten egg, flour and milk to your preference.
Dip the croquettes in the batter competely.

-Roll the croquettes in the breadcrumbs.
One way to make breadcrumbs is to use real bread which had turned completely solid, soften it in milk, let it dry again and crush it into powder!

-Deep-fry croquettes at 170 degrees Celsius until they have reached a colour of your liking.
As everything is already cooked inside, don’t worry if they are not enough cooked.
Point: add a little sesame oil to your frying oil for extra taste.

There are all kinds of sauce and decoration you cane serve croquettes with, unless you like them plain with a little mustard for example.

Here is a little suggestion for good taste and appetizing presentation:
Prepare a light white sauce/bechamel in the aurora style sauce with plenty of white pepper and boiled gree peas.

Don’t they look nice like that!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge

Please check the new postings at:
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Spam Nigiri with Ginger Rice

My friends know I nurture a pet hate for all spammers!LOL
Following a suggestion by my good Foodbuzz friend, Bazooka Gourmet, I decided to run a little series on recipes including Spam.

Spam Spam sushi nigiri is apparently the “National Sushi of Hawaii”.
I’m sure friends there will come with some more interesting suggestions!

Spam Nigiri with Ginger rice!

INGREDIENTS:

-Steamed rice: 3 small bowls ( a bowl means a serving in Japan. That should make enough for 6 nigiri. Bear in mind that the nigiri will be a large as a spam slice)
-Spam: 1 standard can. Enough to make 6 slices
-Fresh ginger: 30 g
-Leeks (Manno style, but any leeks can work if thin enough): 4~5 stems
-Sesame oil: 1 tablespoon
-White sesame seeds: 1 tablespoon
-Cheese (sliced cheese): 2 fourths of a large thin slice.
-Nori: dry seaweed for binding

RECIPE:

Here is the kind of spam available in Japan.

-Leeks and fresh ginger before chopping (leeks) and grating (ginger).

-Fry the spam slices on both sides until satisfaction.
-You may vary on the thickness of the spam slice.

-Add the grated 80% of the chopped leeks, ginger, sesame seeds and sesame oil with the freshly steamed rice.
Chop the leeks.

-Form a rice ball of the spam surface size and and shape. Place a cheese on top, than a slice of fried spam.
Secure with a band of nori/dried seaweed.
Serve them sprinkled with the rest of the chopped leeks.
Eat at once!

NOTES:

-Try and use freshely steamed rice. It willbe easier to shape and will not break away.
-Don’t be afraid of increasing the amount of ginger, leeks and white seame to add more taste.ご飯は少し硬めに-On the other hand, do not add sesame oil!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge

Please check the new postings at:
sake, shochu and sushi

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