The canned meat was introduced just in time to become ubiquitous as a ration during World War II, and in Hawaii, the amalgamation of pork products and spice was widely embraced. It’s still used in many rice, noodle and egg dishes throughout the islands, but according to Simeon, a two-time fan favorite on “Top Chef,” it shines brightest in musubi.
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Musubi can be made a lot of ways, and Simeon’s is a simple and satisfying version where the canned meat is quickly seared in a savory-sweet glaze before being assembled in a sushi-like package.
The recipe comes from Simeon’s 2021 cookbook, “Cook Real Hawai’i,” which has me checking airfares to Maui. But until I’m ready to make the trip, I’ll be content making more of Simeon’s breezy recipes.
