Spam cuts across so many cultures (there’s more to Spam than just Spam musubi) and actually dates back to 1937 when it was invented in Minnesota. Many of us recall a huge slab of this just fried up in a greasy pan (blech!), but used in just tiny amounts it can actually be quite the delicacy. This Saturday brunch quickie for two (courtesy of Chez Glenn*) was made by using a few tiny chunks of fried Spam quickly scrambled with three eggs in a teaspoon of EVOO, and a chopped green onion, plated in a bowl of leftover steamed Japanese white rice topped off with a drizzle of Tonkatsu sauce. Full of sodium and definitely not cholesterol-free, this dish really hits the spot!
* Chez Glenn is not a chef…he’s my retired husband!