Pama, or pork and egg onigiri, is a beloved Okinawan comfort food that's both incredibly satisfying and surprisingly easy to make. This savory rice ball packs a delicious punch with its tender, flavorful pork belly, perfectly cooked egg, and subtly sweet rice, creating a harmonious blend of textures and tastes. It’s the perfect grab-and-go breakfast, lunch, or even a satisfying snack, offering a unique taste of Okinawan cuisine. Forget complicated recipes and lengthy cooking times; this dish is surprisingly simple to master.
This simple yet incredibly delicious recipe will guide you through each step, from preparing the ingredients to shaping the perfect onigiri. We'll cover techniques for perfectly cooking the pork belly to achieve optimal tenderness and ensure your rice is fluffy and flavorful. Ready to embark on a culinary journey to Okinawa? Let's get started with our step-by-step guide to making the most delightful Pama.
Tools Needed
- Frying pan
- Chopping board
- Knife
- Paper towels
- Bamboo mat or plastic mat
Ingredients
- Ground pork
- Spam: half a can
- Eggs: 1-2
- Rice
- Nori seaweed sheets
- Sugar: 3 tbsp (brown or Kokuto black sugar)
- Miso: 3 tbsp
- Sake: 3 tbsp
- Minced ginger: 1 tbsp
- Umeboshi plums (optional): 1-2 (small plums)
- Salt: a dash
Step-by-Step Instructions
Step 1. Prepare the Fillings
- Remove seeds from umeboshi plums, chop, and mash into a paste.
- Stir-fry ground pork in a frying pan until excess fat renders. Add sugar, miso, and minced ginger. Stir-fry until combined. Add sake and cook until thickened. Set aside to cool.
- Whisk eggs with a dash of salt. Heat a little oil in a frying pan. Pour in egg mixture, and stir gently until cooked, creating a thin, rectangular omelette. Cut into four pieces.
- Fry spam slices until lightly crispy on both sides.
Step 2. Assemble the Basic Pama
- Lay a nori sheet on a bamboo mat. Spread a thin layer of cooked rice evenly over the nori.
- Arrange spam and omelette slices on the rice. Fold the nori in half to enclose the filling.
Step 3. Assemble the Nikumiso Pama
- Lay a nori sheet on a bamboo mat. Spread a thin layer of cooked rice evenly over the nori.
- Add Nikumiso, spam, and omelette to the rice. Fold the nori in half.
Step 4. Assemble the Umeboshi Pama (Optional)
- Lay a nori sheet on a bamboo mat. Spread a thin layer of cooked rice evenly over the nori.
- Add umeboshi paste, spam, and omelette to the rice. Fold the nori in half.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Don't overcook the spam. Some prefer it crispy, but it's a matter of preference.
- Use just enough rice to cover the nori sheet thinly and evenly.
- Don't overfill the Pama; otherwise, it will be difficult to fold and the filling may overflow.
- Experiment with different fillings! Okinawan Pama offers many variations.
Nutrition
- Calories: 600-750
- Fat: 30-40g
- Carbs: 60-75g
- Protein: 25-30g
FAQs
1. Can I substitute the pork belly with another type of meat?
Yes, you can try using other fatty cuts of pork like shoulder or even ground pork, though the texture and flavor will differ slightly. Chicken or even Spam are also possibilities but will change the overall taste profile.
2. How do I keep the onigiri from falling apart?
Gently pack the rice firmly when shaping the onigiri. Using slightly warm rice helps it stick together better. You can also wrap the finished onigiri in plastic wrap or seaweed for extra stability.
Making Okinawan Pama is a rewarding experience, offering a delicious taste of Okinawa with minimal effort. Enjoy this flavorful and portable snack or meal, perfect for any occasion. Now go forth and create your own batch of these delightful pork and egg rice balls!