SHOYU CHICKEN
Shoyu Chicken is a popular local Hawaii dish that is found at many restaurants in Hawaii. It is also easy to make at home with basic pantry ingredients. It's a simple, comforting meal.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
- Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.
- Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.
- Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).
- Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^
HAWAIIAN SHOYU MUSUBI
Presenting an all-time favorite Hawaiian snack: shoyu musubi. Yep, it involves slices of Spam -- seared to crispy perfection, caramelized until it's salty-sweet and wrapped up in sushi rice and nori. Although it's often served like Japanese nigiri (with a big slice of Spam blanketing rice), this recipe makes cute little sushi roll-style bites instead.
Provided by Food Network Kitchen
Time 40m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
- Whisk together the soy sauce and brown sugar in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
- Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
- Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
- Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.
SHOYU CHICKEN & SPAM MUSUBI RECIPE - (4/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- Wash chicken and place in medium saucepan. Combine sauce ingredients. Pour over chicken and stir. Cover and bring to a boil and lower to simmer for about 45 minutes or until chicken is cooked. Reserve 1/2 cup cooked sauce to make Spam Musubi. Spam Musubi: 1 can Spam, sliced into 8 (1/4") slices 4 cups cooked short grain white rice, cooled 6 Nori (Seaweed) sheets cut in half Sauce: 1/2 cup reserved sauce from Shoyu Chicken 1 Tblsp. cornstarch & 1 Tblsp. flour mixed with 3 tablespoon cup water 1 Tblsp. brown sugar Fry Spam in 1 tablespoon oil until brown on both sides. Set aside. Using a musubi maker, layer nori, rice, about 1/2 tablespoon or more sauce, and Spam. Wrap nori around rice and Spam. Seal edge of nori with a little sauce. Serve. Sauce: Place sauce ingredient is small saucepan. Cook on medium until sauce thickened.
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