How To Make Teriyaki Spam? Embracing Your Inner Japanese

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In the United States, Teriyaki Spam is a slice of meat cured with salt and sodium nitrite. In Southeast Asia, luncheon meat refers to it. The recognition of this cured meat has always been seen as “mysterious” or “dubious” wherever they originate.

Spam reached Hawaii with all the troops and sailors during World War II due to its long shelf life. It soon became a popular local delicacy, and in the early 1980s, Barbara Funamura – a Hawaiian-American woman – created Spam Musubi. Spam and rice are two Hawaiian favorites combined in this spam musubi, which is then wrapped in nori for the ideal hand-held meal. You can find Spam Musubi almost everywhere on the islands, at any gas station convenience store checkout stand. It’s challenging to obtain spam musubi in the United States, so I’ve been making it at home for years. I like to grill the spam with homemade Teriyaki sauce and a sprinkling of rice vinegar to balance out the tastes. I will share a few things about Teriyaki Sauce. Keep reading.

Teriyaki sauce

The word teriyaki is a blend of two Japanese words: Teri, which refers to luster, and yaki, which means broil or grill. In the United States, teriyaki sauce is generally used to refer to the sauce, which gives grilled meats and vegetables an amber-hued sheen with a salty-sweet taste.

Teriyaki sauce is most commonly utilized as a marinade or glaze for meats and fish. It’s known for its usage with grilled chicken, but it also works in the oven, broiler, skillet on the stovetop, slow cooker, and wok for stir-frying. You might drizzle it over the dish as you bring it to the table or serve it as a dipping sauce with potstickers or kabobs. It’s fantastic in barbecue sauce on ribs and adds flavor to ground beef burgers.

How to Use Teriyaki Sauce in Cooking

You may buy teriyaki sauce in a bottle or make your own with soy sauce, mirin, and sugar at the supermarket. Because teriyaki sauce has a high sugar content, it quickly burns when brushed on while the dish is still being cooked at high heat, such as on the grill or in the broiler. If you’re using teriyaki sauce to marinate the meat before grilling or baking, remove the excess before putting it on the grill or in the oven.

Teriyaki sauce can take high heat in a wok and become thick and sticky, coating the meat and veggies with flavor. Before baking them, it’s also acceptable to use teriyaki sauce on chicken, fish, or veggies since the more prolonged low heat helps caramelize the sauce. Serve rice or bread with the teriyaki to soak up any excess sauce.

Sweet and tangy sticky sauce, authentic teriyaki is made with a simple soy sauce and mirin base, including a low-alcohol, sweeter version of sake, a traditional Japanese rice wine. Teriyaki is a Japanese dish that typically includes garlic, ginger, citrus, and sesame ingredients.

You can add teriyaki flavor to just about any protein or vegetable, including tofu and tempeh or spam. Cooked fish and other seafood are frequently glazed with a teriyaki sauce in Japanese cuisine. Chicken teriyaki is a standard menu item in Japanese restaurants in the United States and Japan.

 

Now, here’s a simple Teriyaki Spam dish made with my teriyaki sauce. This dish features a three-to-one ratio of teriyaki sauce and is a great way to use up leftover teriyaki. This recipe’s measurements are straightforward to recall, so give it a go in different meals.

Ingredients

  • 2 tablespoon Soy sauce
  • 2 teaspoons Sugar/Honey
  • 1 tsp sake (or water)
  • 1 teaspoon Rice Vinegar
  • 10.6 oz Cooked rice
  • 5 -6 slices SPAM (cut into 0.5 inch/1cm slices)
  • 1⁄2 piece Nori seaweed (about 7.5×4 inches /10×8cm)
  • 1⁄2 tsp Salt
  • ¼ teaspoon Garlic Powder
  • 1 Egg

Cooking Instructions

  1. In a small mixing dish, combine 2 tablespoon Soy Sauce, 2 teaspoons Honey, 1 teaspoon Rice Vinegar, and ¼ teaspoon Garlic Powder; mix well and set aside.
  2. Take out the spam from the tin and cut it into 5 to 6 slices (approximately ¼ inch thick). Rinse and dry the container. It will be used as a mold to make the musubi.
  3. Place the spam in a large skillet or pan (preferably one with high sides) and brown both sides over medium-high heat.
  4. In a frying pan, brown SPAM over medium heat for 10 seconds with the sauce from step 1. Remove from the heat, then stand for about 10 minutes before serving to blend the flavors.
  5. Take out the spam from the pan and set it aside. Pour any remaining sauce into a small dish and save it as a dipping sauce.
  6. Crack the eggs into a hot, oiled pan and fry. Break up the yolk and gently combine it with the egg whites. Cut them in the middle and set them aside when they’re done.
  7. Place the nori, SPAM with teriyaki sauce, egg, and rice in this sequence. After that, wrap the nori around the ingredients.
  8. Wipe the mold dry before adding the rice to prevent it from sticking. Cover the nori seaweed with the mold. Add a thin layer of rice in the mold, then top it with SPAM or an egg—layer more rice on top of the SPAM/egg mixture.
  9. Place the spam rice block on a strip of nori (rice side up), fold it tightly, and close the end with a little water to keep it in place. With each batch, repeat these steps until all of the spam rice blocks are sealed.
  10. Cut into pieces before serving.

The main attraction of the dish is the teriyaki sauce. Teriyaki sauce is a type of Japanese marinade that refers to meat that has been seasoned with it, broiled, or grilled over coals. The word teriyaki is now used to refer to any dish marinated in or served with an unknown version of this as-yet-to-be-defined sauce.

The lesson follows. Soy sauce, sake (or mirin, if you’re sensible about the alcohol), sugar, and ginger are the four main components of teriyaki sauce. It’s mostly a basic Asian season/marinade in terms of quantity. Before cooking, soak the ingredients in a large bowl or sink for at least half an hour. If you choose to reduce the mixture, it will grow thick, glossy, and sticky — more like a sauce and ideal for topping or serving on the side. I believe my teriyaki spam recipe will embrace your inner Japanese. Let me know in the comment section.

 

Ozi is one of the newest writers for Gadgetsforthekitchen.com. When he is not reviewing products & sharing his thoughts on new recipes, he enjoys spending time with his family and friends. In his spare time, he is surfing sites like healthylivingmagazine.us, bhg.com and houzz.com , to gather knowledge and help you find the most reliable and trustworthy information, tips and hacks. In addition to the first-hand use of several of the products, he also likes to use the thousands of credible reviews from sites like Youtube.com, target.com, Amazon.com, and the Wirecutter.com, to help you have the best gadgets and receipts to fit your kitchen perfectly.