Nickeys Umani Surprise Recipes

UMANI (JAPANESE STEW OF ROOT VEGETABLES SEAWEED AND CHICKEN)

Steps:

• When the kelp is soft, tie into knots at 1 1/2-inch intervals and cut between the knots (I had to cut it into thinner strips in order to tie it).
• In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes).
• Add the broth and bring to a boil.
• Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes.
• Add bamboo and konnyaku; cook until vegetables are done (10 minutes).
• Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil.
• Add the peas and cook until peas are tender (1-2 minutes).
• Serve hot or cold.

COPYCAT UMAMI SEASONING

Steps:

• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
• Here are two of our favorite ways to use the seasoning.
• Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
• Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.

ICE CREAM SURPRISE

Steps:

• Allow the ice cream to soften to a consistancy that can be easily mixed with a spoon.
• Crunch the various chocolate into reasonably large pieces - or leave them whole if you prefer!
• Pour the crushed chocolate into the softened ice cream.
• Stir everything together evenly and return to the original ice cream tub or transfer to serving dishes.
• Return to the freezer for 2 hours or so before serving whichever way you like!
• I like to add caramel sauce when serving to add an extra touch of yumminess!

NICKEY'S SPAM MUSUBI

Steps:

• Cook rice as you normally would. When the rice cooker ?finishes? cooking, fluff the rice with a rice paddle. Replace cover and allow to cool for about 20 minutes.
• Put some water in a small bowl to use as a sealer for the nori wrapper. Set aside.
• Cut nori in half; lengthwise or widthwise -- whichever will wrap it around the musubi. You can also make them in narrow strips (like in the picture); a lot of nori come perforated now for easy separation. Place in a resealable plastic bag. Set aside.
• Cut Spam into 8 slices. Each should be about 2" x 3-1/2" x 1/4" (size/shape of the top end, cut 1/4" thick.).
• In a large non-stick pan over medium heat, fry slices until lightly browned and slightly crispy. Place on a plate lined with paper towels. Set aside. (You shouldn't need oil.).
• Combine the soy sauce, mirin and sugar in a saucepan; bring to a slow boil over medium-high heat. Reduce heat to low; add the spam, turning to coat. Simmer until mixture has thickened, about 5 minutes; remove pan from heat. Let Spam slices sit in marinade until ready to use.
• Instructions below are for 1 musubi. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky -- keeping in a bowl of warm water will help to keep it clean and moist.
• MUSUBI 1. Place a piece of nori on a clean surface. Moisten (but not dripping wet) lower half of musubi maker and position on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. Fill the musubi maker with 1/2 cup of the rice, press rice until 3/4-inch high. Top with 1 slice of Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• MUSUBI 2. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. Press rice down to compact the rice until it is 1/4-inch thick. Place a slice of Spam on top of the rice. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• OTHER IDEAS: 1. Sprinkle rice with furikake, mixed in with the rice or sprinkled on before placing Spam on rice. 2. Add a thin layer of scrambled egg (place under the Spam. 3. Add furukake and the scrambled egg. 3. Slice each musubi in half diagonally after making; 4. Musubi #1 without the sauce; 5. You can also use hotdog (sliced to flatten, not completely through), leftover chicken, etc. There is no wrong way to make a musubi. All that matters is that you enjoy it!
• SOME NOTES I PICKED UP OVER THE INTERNET:.
• NOTE1: Only use medium-grain 'sticky' rice such as Calrose Diamond G brand.
• NOTE2: 1 rice cooker cup = 180 ml (1 regular cup = 240 ml) 3 rice cooker cups of uncooked rice should give you the 5 cups of rice you will need for this.
• NOTE3. the NORI sheets (thin roasted seaweed). As a general rule of thumb ? good Nori is very dark green, almost black in color.
• NOTE4. Spam musubi are best eaten while still warm but if you have to refrigerate your musubi, wrap each in plastic wrap or press n' seal and refrigerate. Just pop it into the microwave for about 10 seconds or so to soften the rice.