Katsu Spam Musubi

 My childhood favorite all grown up!  If you love spam musubi you are going to have your mind blown by this treat! Crispy on the outside while being savory, sticky, and meaty on the inside. This one is sure to be a favorite among both the adults and keiki!

Serves 6-8

Ingredients

Spam Musubis

1 can SPAM

At least 4 cups cooked white rice

Nori Sheets cut in half

Katsu Coating

2 eggs

1/2 cup flour

3/4 cup panko bread crumbs

1/2 cup oil for frying

Toppings

Sushi sauce, unagi sauce or thick teriyaki sauce

Furikake

Directions

1. After your white sticky rice is done cooking slice the spam into 12 pieces and fry until golden brown.

2. Assemble your spam musubis using a spam musubi maker. Search on Youtube if unfamiliar with spam musubi making steps.

3. Get out a bowl and crack and mix the eggs into it.

4. Get 2 small plates and pour flour into 1 and panko into the other.

5. Heat up the oil in a pan on medium high.

6. Dip a spam musubi into the flour then egg, then last panko and place into hot oil. Fry about 1 minute per side or until golden brown. Use tongs to help fry the 2 ends as well!

7. Repeat for the rest of your spam musubi.

8. Cool for a few minutes then slice into sushi sized pieces. 

9. Garnish with teriyaki/sushi sauce and furikake and enjoy while crispy and hot!

 

Corned Beef Palusami

This is an easy and ono meal inspired by the famous coconut and luau dish brought to us from our Samoan friends! Crock pot meals are the best for busy, weekday meals and although it may not look the most "pretty" it sure does win in the taste category!

Serves 4-6 

 Ingredients

2 cans corned beef (Palm brand because it has large meat chunks)
2 cans coconut milk
1 bag taro leaves (about 20 leaves, rinsed)
1 onion, diced
Optional: 1 package imitation crab, chopped into large chunks

Directions

1. In crock pot lay half of the taro leaves on the bottom.
2. Add in the 2 cans corned beef, onion, 1 can coconut milk, and imitation crab, if desired.
3. Layer on top the rest of the leaves facing downward. Tuck in leaves so nothing will hang out from under lid.
4. Cook on high for 4 hours or low for 6 hours. If possible, midway through cooking press down the leaves into the liquid. Remember, undercooked luau leaves will feel miserable on your throat!
5. Half an hour before serving, add another can of coconut milk.
6. Serve hot with rice!