Chicken and Spam Musubi — knead. bake. cook.

Chicken Musubi Recipe The Odehlicious

- 2 chicken breasts - ¼ cup soy sauce - 2 tablespoons teriyaki sauce - 2 sheets of nori - 2 cups of cooked rice. Method: 1. Begin by marinating the chicken in the soy sauce and teriyaki sauce for at least 1 hour 2. Cut the chicken into thin strips and grill until cooked through 3. Toast the nori sheets in a dry pan for a few minutes 4.

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STEP 1: Start by pounding chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin. STEP 2: Mix together egg, flour, salt, and pepper to form a wet batter. The consistency should be slightly looser than pancake batter (add more water if needed).

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How To Make Chicken Musubi. To make the mouthwatering Chicken Musubi, gather the following ingredients: rice vinegar, whole sushi nori sheets, rice short-grain, sugar, chicken thighs, soy sauce, salt, and water. Tool: Musubi mold; Ingredients To Make Chicken Musubi. Rice vinegar = 4 tablespoons; whole sushi nori (sheets) = 5 ; Rice short-grain.

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When it comes to the culinary world, the korean chicken recipe in hawaii and the traditional Hawaiian Chicken Musubi recipe offer distinct flavors and techniques. While the Korean chicken recipe in Hawaii features a savory and spicy marinade with a delightful crispy texture, the Hawaiian Chicken Musubi embraces a fusion of Japanese and Hawaiian.

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Combine until smooth then add the chicken and coat. Marinate for minimum 1 hour and up to overnight. 2. Heat up 2 inches of neutral oil in a deep sided pot over medium high heat until it reaches 350°F. 3. Remove the chicken from the marinade, letting any excess drip back into the bowl. Add the chicken to the hot oil, without crowding, and fry.

Chicken and Spam Musubi — knead. bake. cook.

To assemble the musubi, lay down one large sheet of nori, placing the musubi maker on top and add a layer of rice. On top of that lay down the chicken, then spoon the teriyaki sauce over that. Add another layer of cooked rice on top of the chicken, then using the musubi press, press down to form a nice compact rectangle.

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Cut the nori into 3 inch wide sheets. Open a can of spam and slice it one inch in length. Usually comes out to 9-10 slices. Fry the spam on a pan over medium heat. 3-4 minutes on one side before flipping it. (Add the teriyaki sauce to the pan and let it cook for 1-2 minutes then flip it over and cook for another minute.)

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How to Cook: Cook rice in a pot or rice cooker. Add chicken and teriyaki sauce on a pan and sauce on high heat for 3 minutes on each side or until fully cooked. Let rice and chicken cool to room temperature before assembling the musubis. Using a musubi mold or spam tin can, lay a plastic wrap to the bottom and press in two scoops of rice.

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Add the rice in the musubi mold until it fills up (approximately ½ cup of rice). Press it down gently to make a nice rectangle shape. Remove the molder gently. On the top of the rice, spoon the teriyaki sauce, followed by adding the lettuce, and then the chicken. Spread again the sauce on the top of the chicken.

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Pour all extra sauce from the bowl into the pan. Cook chicken for 4-5 minutes on each side and remove from the pan to cool. In musubi mold, place a layer of cooked rice on half of a nori sheet. Then layer sliced pineapple, cooked chicken with a spoonful of sauce from the pan, and another layer of rice.

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Once the rice is done, let it steam & rest for 5-10 minutes before assembling Spam musubi. Prepare the teriyaki sauce: Combine all listed ingredients in a small bowl, whisking to combine. Microwave for 30 seconds - 1 minute to dissolve the sugar. Stir to combine then set aside to cool slightly.

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Wash the chicken thighs and shape them to a thickness of ½ inch. Cut them into 10 pieces, about 2 inches wide, and set them aside. Heat sake, soy sauce, and the remaining 2 tablespoons of sugar in a large wok or sauté pan over medium heat. Let simmer for 3 to 5 minutes or until it's thickened slightly.

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Heat the oil in a 12-inch (30cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add the Spam slices and cook until browned and crispy on the bottom side, 2 to 3 minutes. Flip and cook until the other side is also browned and crispy, 2 to 3 minutes. Whisk together the water and soy sauce in a small bowl.

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Prepare Skillet: Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat. Pan Fry: Fry the slices for 3-4 minutes on each side until golden brown. Glaze: Whisk together the soy sauce and sugar in a small bowl.

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Wash rice thoroughly in cold water until the water is clear, about 3-5 washings. Cook rice in a pot or rice cooker. Once finished, mix in sugar, rice vinegar and salt until thoroughly combined. Set aside to cool. Cut Spam into 10 pieces. Heat soy sauce, sake and sugar in a large sauté pan on medium heat.

Chicken Musubi Recipe The Odehlicious

Press a layer of rice into the bottom, add a layer of teriyaki-glazed chicken, and then top it with another layer of rice. Press it firmly to compact the layers. Remove your musubi from the press, and wrap a strip of nori seaweed around it, sealing it with a dab of water. Repeat the process until all your ingredients are used up.