Crispy Tamago Spam Musubi
Crispy Tamago Spam Musubi
Ingredients
For the Tamago
- 12 large eggs
- 3 tablespoons tsuyu
- 2 tablespoons granulated sugar
- 1 teaspoon vegetable oil, as needed, for cooking
For the Spam
- 1 can Spam, sliced into 8-10 thick, rectangular pieces
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon vegetable oil
For Assembly
- 4 cups cooked sushi rice, warm
- 4 nori sheets, cut in half lengthwise
- 2 tablespoons furikake
For Serving
- 1/4 cup spicy mayonnaise
Instructions
- 1
Prepare the Tamago: Crack 12 large eggs into a medium bowl. Add 3 tablespoons of tsuyu and 2 tablespoons of granulated sugar. Whisk the egg mixture thoroughly until well combined and frothy. Strain the whisked egg mixture through a fine-mesh sieve into another bowl to remove any lumps or chalazae, ensuring a smooth consistency for the tamago.
⏱️ 10 min
- 2
Heat a non-stick rectangular tamagoyaki pan or a small non-stick round pan over low heat. Lightly grease the pan with a small amount of vegetable oil using a paper towel. Pour a thin layer of the strained egg mixture into the hot pan, just enough to coat the bottom. As the egg sets, gently roll it from one side of the pan to the other using chopsticks or a spatula.
⏱️ 5 min
- 3
Once the first roll is complete, push it to one side of the pan. Pour another thin layer of egg mixture into the empty space in the pan, ensuring it seeps slightly under the previously rolled omelet. As this new layer sets, roll the cooked egg back over the fresh egg. Continue this process of pouring thin layers and rolling until all the egg mixture is used, creating a thick, multi-layered rolled omelet. This process requires patience and consistent low heat to prevent burning.
⏱️ 15 min
- 4
Once cooked, carefully remove the tamago from the pan and let it cool slightly on a cutting board. Slice the tamago into thick, rectangular pieces, approximately the same size as your Spam slices.
⏱️ 5 min
- 5
Prepare the Spam: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of granulated sugar, and 2 tablespoons of water to create the sweet soy glaze.
⏱️ 2 min
- 6
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced Spam and cook for 2-3 minutes per side, until golden brown and crispy. Pour the prepared sweet soy glaze over the Spam and continue to cook, flipping occasionally, until the glaze thickens and coats the Spam, about 2-3 minutes. Remove from heat.
⏱️ 8 min
- 7
Assemble the Musubi: Lay a half sheet of nori on a clean surface. Place a musubi mold or a piece of plastic wrap on top of the nori. Fill the mold with about 1/2 cup of warm cooked sushi rice, pressing it down firmly. Sprinkle a generous amount of furikake over the rice.
⏱️ 5 min
- 8
Place one slice of the glazed Spam on top of the furikake-dusted rice. Then, place one slice of the prepared tamago on top of the Spam. Press down firmly with the musubi mold or your hands to compact the layers.
⏱️ 5 min
- 9
Carefully remove the musubi from the mold or plastic wrap. Wrap the nori around the musubi, sealing the ends with a little water if needed. Repeat this process for the remaining ingredients. Serve immediately with spicy mayonnaise on the side.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Tamago Spam Musubi
For the Tamago
- 12 large eggs
- 3 tablespoons tsuyu
- 2 tablespoons granulated sugar
- 1 teaspoon vegetable oil, as needed, for cooking
For the Spam
- 1 can Spam, sliced into 8-10 thick, rectangular pieces
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon vegetable oil
For Assembly
- 4 cups cooked sushi rice, warm
- 4 nori sheets, cut in half lengthwise
- 2 tablespoons furikake
For Serving
- 1/4 cup spicy mayonnaise
Instructions
- 1
Prepare the Tamago: Crack 12 large eggs into a medium bowl. Add 3 tablespoons of tsuyu and 2 tablespoons of granulated sugar. Whisk the egg mixture thoroughly until well combined and frothy. Strain the whisked egg mixture through a fine-mesh sieve into another bowl to remove any lumps or chalazae, ensuring a smooth consistency for the tamago.
⏱️ 10 min - 2
Heat a non-stick rectangular tamagoyaki pan or a small non-stick round pan over low heat. Lightly grease the pan with a small amount of vegetable oil using a paper towel. Pour a thin layer of the strained egg mixture into the hot pan, just enough to coat the bottom. As the egg sets, gently roll it from one side of the pan to the other using chopsticks or a spatula.
⏱️ 5 min - 3
Once the first roll is complete, push it to one side of the pan. Pour another thin layer of egg mixture into the empty space in the pan, ensuring it seeps slightly under the previously rolled omelet. As this new layer sets, roll the cooked egg back over the fresh egg. Continue this process of pouring thin layers and rolling until all the egg mixture is used, creating a thick, multi-layered rolled omelet. This process requires patience and consistent low heat to prevent burning.
⏱️ 15 min - 4
Once cooked, carefully remove the tamago from the pan and let it cool slightly on a cutting board. Slice the tamago into thick, rectangular pieces, approximately the same size as your Spam slices.
⏱️ 5 min - 5
Prepare the Spam: In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of granulated sugar, and 2 tablespoons of water to create the sweet soy glaze.
⏱️ 2 min - 6
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced Spam and cook for 2-3 minutes per side, until golden brown and crispy. Pour the prepared sweet soy glaze over the Spam and continue to cook, flipping occasionally, until the glaze thickens and coats the Spam, about 2-3 minutes. Remove from heat.
⏱️ 8 min - 7
Assemble the Musubi: Lay a half sheet of nori on a clean surface. Place a musubi mold or a piece of plastic wrap on top of the nori. Fill the mold with about 1/2 cup of warm cooked sushi rice, pressing it down firmly. Sprinkle a generous amount of furikake over the rice.
⏱️ 5 min - 8
Place one slice of the glazed Spam on top of the furikake-dusted rice. Then, place one slice of the prepared tamago on top of the Spam. Press down firmly with the musubi mold or your hands to compact the layers.
⏱️ 5 min - 9
Carefully remove the musubi from the mold or plastic wrap. Wrap the nori around the musubi, sealing the ends with a little water if needed. Repeat this process for the remaining ingredients. Serve immediately with spicy mayonnaise on the side.
⏱️ 10 min