Heartfelt Spiced Ham & Tamagoyaki Checkerboard Musubi
A bit of effort, immense satisfaction: Spiced Ham & Tamagoyaki Checkerboard Musubi
This Spiced Ham & Tamagoyaki Checkerboard Musubi combines rolled tamagoyaki (rolled omelet) and savory Spam, creating a visually striking checkerboard pattern with rice and seaweed. While it requires some hands-on preparation, the final result is incredibly rewarding. Rolling together layers of fluffy tamagoyaki and flavorful Spam with rice and nori makes for a truly special and satisfying musubi. It’s a delightful treat that’s perfect for bento boxes or special occasions.
Core Ingredients
- 1 can Spiced Ham (approx. 340g)
- 6 eggs
- 1 Tbsp Mirin (15ml)
- 1.5 tsp Salt (approx. 3g)
- 1.5 cups cooked rice (approx. 300g), warm
- 2 sheets Gim (roasted seaweed for kimbap)
- 1 Tbsp Sesame Oil (8g)
- 1 Tbsp Toasted Sesame Seeds (4g)
Cooking Instructions
Step 1
Begin by preparing the tamagoyaki. In a bowl, crack 6 eggs and whisk them with 1 Tbsp of mirin and 1g of salt until well combined. The mirin helps to reduce any eggy smell and adds a subtle sweetness and tenderness.
Step 2
Strain the beaten eggs through a fine-mesh sieve. This step removes any air bubbles, resulting in a smoother and more delicate tamagoyaki texture.
Step 3
Lightly oil a tamagoyaki pan or a regular non-stick frying pan over low heat. Pour a thin layer of the strained egg mixture into the pan and cook. As it sets, gently roll it up to form the tamagoyaki. It’s best to cook thin layers and roll them up gradually rather than pouring all the egg at once, which helps create a beautiful layered effect. Once cooked, you can wrap it in a bamboo mat to shape it neatly.
Step 4
Open the can of Spiced Ham and cut it into long, rectangular strips, approximately 1cm thick. Aim for pieces that are roughly square in cross-section, similar to the desired shape for the musubi.
Step 5
Once the tamagoyaki has cooled slightly and holds its shape (especially if wrapped in a bamboo mat), cut it into strips that match the length and thickness of the Spiced Ham pieces. Uniformity in size will ensure the checkerboard pattern looks neat and even.
Step 6
Briefly blanch the cut Spiced Ham pieces in boiling water for about 1 minute. This step helps to reduce the saltiness and excess oil, making the ham more palatable. After blanching, drain the ham and gently pat it dry with paper towels.
Step 7
Lay a sheet of gim flat. Spread about 1.5 cups of warm cooked rice (around 300g) thinly and evenly over the gim. Season the rice by mixing it with 2g of salt, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Ensure the rice grains are separated and not clumped together for a pleasant texture.
Step 8
Arrange the prepared tamagoyaki strips and Spiced Ham strips onto the seasoned rice. For an appealing checkerboard effect, alternate the tamagoyaki and Spiced Ham, overlapping them slightly. Avoid spreading the rice too thickly, as this will make it difficult to roll the musubi tightly.
Step 9
Using a bamboo mat, carefully roll the gim, rice, tamagoyaki, and Spiced Ham together into a tight log. You can moisten the edge of the gim with a little water to help it seal. Slice the rolled musubi into bite-sized pieces (about 2-3cm thick). The beautiful checkerboard pattern will be revealed, completing your special Spiced Ham & Tamagoyaki Checkerboard Musubi. Using a knife dampened with water will help you slice cleanly without the rice sticking.
