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SPAM Donburi

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!


12 thoughts on “SPAM Donburi

  • January 13, 2008 at 1:14 am

    Velly intaresting Doctor!

    Looks good though!

  • January 13, 2008 at 3:03 am

    would have never thought to make spam don! looks good!

  • January 13, 2008 at 5:51 am

    Looks really tasty with all the mushrooms and spam…and I think your idea about adding the egg would make it even more ono!

  • January 16, 2008 at 11:24 am

    Hi … here’s a suggestion: cook all other stuff as shown in your recipe, minus the Spam. Brown the silvered Spam a little (i.e. like musubi’s) then top it on to the donburi before serving?

  • January 16, 2008 at 6:14 pm

    Hi Chien, that’s a good tip, and also something I thought about. I think browning the SPAM would taste that much better.

    I also want to try it with an egg, either cooked in with the broth and other ingredients like Oyako Donburi, or cooked separately sunny-side-up and then added to the rice bowl with the other stuff.

  • January 17, 2008 at 12:20 pm

    Hello … both sounds equally great!!! The thought of it is making me HUNGRY and it’s dinner time in this part of the world where I am.

  • January 27, 2008 at 6:08 pm

    That looks delicious – I love learning about another way to enjoy Spam! Great site!

  • January 31, 2008 at 9:21 pm

    You always do the best job on presentations! Can make SPAM look gourmet, even! : )

  • November 24, 2008 at 10:34 pm

    I often cook spam donburi (i have for awhile, actually) and I have to say that you’re looks wonderful. My normal donburi contains spam slices, fried egg, grated daikon, red chiles (to balance the spam saltiness) and green onion. At times i eat it along with crumbled seaweed and sesame sprinkles.

    Hope this gives you more ideas!

  • June 16, 2015 at 8:50 am

    Homemade Spam

    * 1/2 pound uncured ham

    * 2 cloves garlic

    * 2 pounds ground pork

    * 1 tablespoon sugar

    * 1 tablespoon salt

    * 1/4 cup potato starch

    Heat oven to 300 degrees. Place ham and garlic in food processor and process to a mashed consistency.

    Add pork, seasonings and starch and mix well.

    Place in meatloaf pan and bake 11/2 hours or until thoroughly cooked. Pour off oil.

    To achieve fried consistency, slice loaf and reheat slices in oven. Makes 15 to 20 slices.

    Approximate nutritional information, per slice (based on 18 servings): 160 calories, 11 g fat, 4 g saturated fat, 45 mg cholesterol, 450 mg sodium, 3 g carbohydrate, no fiber, 1 g sugar, 11 g protein.

    Odom said that she can get 15 to 20 slices per loaf. When it’s time to serve the slices, she rebakes them, and the end product resembles – and tastes – like the canned meat, but with a more rounded flavor.

    While this recipe is a great idea for getting everyone more in touch with their food, it reflects a specifically Hawaiian cultural


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