Hot on the heels, err, make that bowl of yesterday’s Gyudon, I present to you my very own creation here in what we’ll affectionately name SPAM Donburi! I’m not sure if anyone out there has done this before, as I couldn’t find one online with proof. So I figured, what the heck; if SPAM tastes great on a musubi, it’s gotta’ work as a donburi, right?
So this morning I put on my “Doctah’ FrankenSPAM” lab coat and went to work.
I took the basic Gyudon broth recipe, which is 2-1/2 cups of water, 1 packet of dashino-moto, 5 tbsp. each of shoyu, mirin and sake, and simmered thin, bite-size slivers of SPAM in it, along with sliced onions and shiitake mushrooms. Simmered it long enough for the onions to soften and the SPAM to cook through. Test-tasted to make sure the SPAM absorbed some of the flavor from the broth and that it tasted cooked. Poured all that over hot rice, along with extra broth, and topped it with Beni Shoga.
And how did this SPAM Donburi taste? Ono! A little salty, since I used regular SPAM. But oh man.. the combination of the SPAM with the Shiitake, onions and Beni Shoga is a winner! Add that tasty, broth-enhanced rice as the supporting act and this bowl rocks!
Next time I’ll try using the low-sodium SPAM (or Tulip). I also may add an egg in there, either in raw form and let it cook with the other stuff like Oyako Donburi, or cook an omelet on the side and then slice it up and add it with the other ingredients in already-cooked form. Perhaps some Furikake sprinkled over it might work too.
Seriously, you should try it. Especially if you’re a SPAM-with-rice fan. This is certainly an interesting and unique twist on it.
See Nate what you got me started on!