Corned Beef Musubi RecipeOrigin: America Period: Traditional |
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This is a dish that's much easier to make if you have a musubi rice press. However, if you don't have one you can use a small tin can (a tuna tin is good) and use the lid as the press (or use the Corned Beef tin!). Ingredients:
400g uncooked white rice (short grain or medium grain) 
Corned Beef Musubi Preparation:Method:Wash the rice thoroughly to remove excess starch then place in a large bowl, cover with water and set aside to soak for 30 minutes. After this time drain and rinse the rice once more than transfer to a large saucepan and add 2l water. Bring to a boil then reduce to a low simmer, cover and cook for about 15 minutes. After this time stir in the rice wine vinegar then turn off the heat and allow the pan to sit for a further 15 minutes. Whilst the rice is cooking remove the corned beef from its tin and cut into slices about 5mm thick. Put a non-stick frying pan over medium heat (no need to add oil) and when hot and use to fry the corned beef until slightly crispy on both sides (about 8 minutes). Transfer to paper towels to drain as each slice is ready. Now combine the soy sauce, Mirin and sugar in a small pan. Bring the mixture to a boil over high heat then take off the heat, add the spam slices and set aside to marinate for 10 minutes. Put a sheet of nori on a plate then position the Musubi press in the centre. If you don't have a musubi press then remove both ends of the corned beef tin and place this in the centre of the nori sheet. Spread cooked rice across the base of the musubi press and press it down to compact it (use the tin lid to do this). The thickness of the rice can be adjusted to your own preference. Place the corned on top of the rice then layer more rice on top. Press down once more then lify up the whole press leaving a stack of rice and corned beef. Fold over the nori sheet to make a parcel. Fold the short ends over first then one of the long ends, finishing with the other long end. Moisten the final free end so that you can seal and stick the whole parcel shut. Arrange on a plate and serve with a soy sauce dip. |
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