Japanese Spam Recipe

Spam: A canned meat product made from pork shoulder and ham, sliced for this recipe.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the glaze.

Mirin: A sweet Japanese rice wine used in cooking to add sweetness and depth.

Sugar: Adds sweetness to balance the saltiness of the soy sauce.

Vegetable oil: Used for frying the spam to achieve a crispy texture.

To achieve a perfect caramelization on the spam, ensure that the frying pan is adequately heated before adding the slices. This will help in creating a crispy exterior while keeping the inside tender. Additionally, when mixing the soy sauce, mirin, and sugar, make sure the sugar is fully dissolved to avoid any grainy texture in the final sauce.

• spam - Substitute with cooked ham: Cooked ham provides a similar salty and savory flavor profile, making it a suitable replacement for spam in recipes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it a great substitute.

• mirin - Substitute with rice vinegar mixed with sugar: Combining rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and a slightly different but pleasant flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to vegetable oil.

• Allow the spam to cool completely before storing. This prevents condensation from forming, which can make the spam soggy.

• Transfer the cooled spam into an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the spam within 3-4 days. This keeps it fresh and maintains its flavor.

• For longer storage, place the spam in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. Frozen spam can last up to 1-2 months without significant loss of quality.

• When ready to use, thaw the spam in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.

• Reheat the spam in a frying pan over medium heat until warmed through. You can also microwave it, but be cautious as it may dry out.

• If you have leftover sauce, store it separately in a small airtight container. This can be reheated and poured over the spam when serving.

• Consider adding fresh vegetables or a side of rice when reheating to enhance the meal and add variety.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover Japanese Spam slices in the pan.
  4. Cook for 2-3 minutes on each side until heated through and the sauce is reactivated.

• Microwave Method:

  1. Place the leftover Japanese Spam slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese Spam slices on a baking sheet lined with parchment paper.
  3. Cover the slices with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover Japanese Spam slices in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Japanese Spam slices in the steamer basket.
  3. Cover and steam for 5-7 minutes until heated through and the sauce is reactivated.

• Frying pan: Used to cook the sliced spam until browned on both sides and to simmer the sauce until it thickens.

• Spatula: Essential for flipping the spam slices to ensure they brown evenly on both sides.

• Small bowl: Needed to mix the soy sauce, mirin, and sugar until the sugar is dissolved.

• Measuring spoons: Used to measure out the soy sauce, mirin, sugar, and vegetable oil accurately.

• Stove: Provides the heat source for cooking the spam and thickening the sauce.

• Knife: Required to slice the spam into even pieces.

• Cutting board: A safe surface to slice the spam on.

• Serving dish: For presenting the finished dish, whether served with rice or as a side dish.

Pre-slice the spam: Slice the spam in advance and store it in an airtight container in the fridge.

Mix the sauce ahead: Combine soy sauce, mirin, and sugar beforehand and keep it ready to use.

Use a non-stick pan: A non-stick pan reduces the need for extra vegetable oil and makes cleanup easier.

Cook in batches: If making a large quantity, cook the spam in batches to ensure even browning.

Serve with instant rice: Pair the dish with instant rice to save cooking time.