Tonkatsu, deep fried breaded pork cutlet, is one of the most popular dishes in Japan, and an early example of yoshoku, a fusion of Japanese and Western cuisine. Instead of a pork cutlet, we’re taking it a step further by using a more recent American creation, SPAM! Check out our Spam katsu recipe here.
Read on for 3 different ways to enjoy Spam Katsu!
#1: Spam Katsu Sando
Crispy Spam Katsu between soft and fluffy shokupan bread slices are the perfect match. We added shredded cabbage along with sweet and tangy tonkatsu sauce to complement the pairing.
#2: Spam Katsu Musubi
We coated our spam katsu in sweet and tangy teriyaki sauce – this crispy version of the original Hawaiian classic is sure to please any Spam musubi connoisseur.
To make Spam Katsu Musubi, wet hands in a bowl of water, and shape medium or short grain steamed rice into rectangles that are the same length and width of your Spam Katsu, and about 1 1/2 inch thick. Place Spam Katsu on top of the rice and wrap with a strip of nori (roasted seaweed). With wet fingers, dampen the nori to seal the seams. Eat right away or wrap each musubi in plastic wrap, foil or wax paper to prevent the rice from drying.
#3: Spam Katsu Onigirazu
Unlike the regular ball or triangle shaped onigiri (rice ball), these flattened onigiri contain typical sandwich fillings like sliced cheese, lettuce and mayo.
To make onigirazu, take a full sheet of nori (roasted seaweed), add a thin layer of rice to the middle of the nori sheet and spread to about a 3 to 4 inch square. Add additional ingredients on top of the rice and top with another layer of rice. Fold each corner towards the center until the stack is completely wrapped in nori. Wrap in plastic wrap for about 5 minutes (this helps to soften the nori and make it easier to cut) and enjoy!