Servings
8
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
90 minutes
Ingredients
- 1 (12-ounce) can SPAM® Less Sodium, sliced into 12 slices
- ½ cup shoyu
- 2 tablespoons sugar
- 4 cups warm, cooked short grain rice
- Chicken Fat Miso Paste, recipe follows
- 4 tablespoons mirin or rice vinegar, if desired
- 3 teaspoons oil, divided
- 6 eggs, beaten, divided
- 1/3 cup Furikake
- Shredded seaweed for garnish, if desired
Chicken Fat Miso Paste
- ¼ cup schmaltz (rendered chicken fat)
- ¼ cup white miso
- 1 tablespoon sugar
- 1 tablespoon minced ginger
In food processor, pulse all chicken Fat Miso Paste ingredients together until smooth.
Directions
- Heat oven to 275°F. Line rimmed baking sheet with parchment. Place SPAM® Less Sodium slices in shallow dish. In small bowl, combine shoyu and sugar; pour over SPAM® Less Sodium slices. Marinate 10 minutes. Place on prepared baking sheet. Bake 5 to 6 minutes or until heated through.
- Line 9-inch springform pan with foil or plastic wrap; set aside.
- In large bowl, mix Chicken Fat Miso Paste and mirin or rice vinegar, if desired, into rice to taste.
- In medium non-stick skillet over medium heat, heat 1 teaspoon oil. Fry 2 eggs to create an open-faced omelet roughly the same diameter as prepared springform pan. Repeat with remaining oil and eggs to create 3 egg layers.
- Place 1 egg omelet into bottom of prepared pan. Top egg layer with ¼ of rice mixture, pressing with wet hands to create an even layer. Sprinkle rice with some of the furikake. Layer another egg omelet on top and add another ¼ amount of rice mixture pressing to even out. Sprinkle with more furikake. Layer 12 SPAM® Less Sodium slices over the seasoned rice. Layer another ¼ of rice, pressing firmly. Top with final egg omelet, remaining rice and remaining furikake.
- Release the sides of the pan and pull down foil or plastic wrap to serve. Decorate with seaweed, if desired. Use wet knife to cut cake into pieces.