Looking for a savoury new birthday tradition? Chef Kiki Aranita took her love for SPAM® Musubi to the next level with this SPAM® Musubirthday Cake recipe to help you celebrate with some sizzle.
Created in partnership with VICE
1 (340g) can SPAM® Less Sodium, sliced into 12 slices
½ c shoyu
2 tbsp sugar
4 c warm, cooked short grain rice
Chicken Fat Miso Paste, recipe follows
4 tbsp mirin or rice vinegar, if desired
3 tsp oil, divided
6 eggs, beaten, divided
1/3 c Furikake
Shredded seaweed for garnish, if desired
Chicken Fat Miso Paste
¼ c schmaltz (rendered chicken fat)
¼ c white miso
1 tbsp sugar
1 tbsp minced ginger
In food processor, pulse all chicken Fat Miso Paste ingredients together until smooth.
Heat oven to 275°F/135°C. Line rimmed baking sheet with parchment. Place SPAM® Less Sodium slices in shallow dish. In small bowl, combine shoyu and sugar; pour over SPAM® Less Sodium slices. Marinate 10 minutes. Place on prepared baking sheet. Bake 5 to 6 minutes or until heated through.
Line 9-in springform pan with foil or plastic wrap; set aside.
In large bowl, mix Chicken Fat Miso Paste and mirin or rice vinegar, if desired, into rice to taste.
In medium non-stick skillet over medium heat, heat 1 tsp oil. Fry 2 eggs to create an open-faced omelet roughly the same diameter as prepared springform pan. Repeat with remaining oil and eggs to create 3 egg layers.
Place 1 egg omelet into bottom of prepared pan. Top egg layer with ¼ of rice mixture, pressing with wet hands to create an even layer. Sprinkle rice with some of the furikake. Layer another egg omelet on top and add another ¼ amount of rice mixture pressing to even out. Sprinkle with more furikake. Layer 12 SPAM® Less Sodium slices over the seasoned rice. Layer another ¼ of rice, pressing firmly. Top with final egg omelet, remaining rice and remaining furikake.
Release the sides of the pan and pull down foil or plastic wrap to serve. Decorate with seaweed, if desired. Use wet knife to cut cake into pieces.