Nostalgic Musubi with Pink Sausage and Anchovy Stir-fry
♥ [Newlywed’s Table] Make Memorable Musubi That Evokes Childhood Memories
Introducing a nostalgic musubi recipe, perfect for special occasions or when you’re not feeling hungry, reminiscent of the lunchboxes Mom used to pack. The harmony of savory stir-fried anchovies, sweet and sour stir-fried kimchi, and savory pink sausage is exquisite. It’s easy to roll up in seaweed and pop into your mouth, making it an ideal picnic lunchbox item. Create delicious memories with your loved ones through this simple yet heartfelt musubi.
Basic Ingredients
- 2 bowls of warm rice (approx. 2 servings from instant rice)
- 2 sheets of seaweed for kimbap
- 4 Tbsp simple stir-fried anchovies
- 4 Tbsp sweet and sour stir-fried kimchi
- 4 slices of pink sausage
Cooking Instructions
Step 1
In 2 bowls of warm rice (about 2 servings from instant rice), add a pinch of salt and 2 tablespoons of sesame oil. Gently mix the rice without mashing the grains to season it. If the rice is too hot, it will be difficult to shape, so letting it cool slightly before working is recommended.
Step 2
If you’re making stir-fried anchovies from scratch, follow this step. Heat a pan, add anchovies, drizzle a little olive oil, and stir-fry over medium-low heat for about 3 minutes, stirring constantly to prevent burning. Add 1 tablespoon of sugar and stir-fry for another minute over low heat. Turn off the heat, add another tablespoon of sugar, and let it dissolve with the residual heat. Turn the heat back on and stir-fry quickly for 30 seconds, then turn off the heat and drizzle a little corn syrup to complete the delicious stir-fried anchovies.
Step 3
If you don’t have stir-fried kimchi, try this method. Finely chop kimchi that fills one rice bowl. In a bowl, combine the chopped kimchi, 1-2 tablespoons of sesame oil, and 1 tablespoon of sugar, then stir-fry for at least 2 minutes. Afterward, pour one rice bowl of water and simmer until the kimchi liquid reduces to a glaze. This will result in delicious stir-fried kimchi.
Step 4
Slice the pink sausage into 4 thick pieces that fit the musubi mold or kimbap size. Be careful not to slice them too thinly, as they might crumble.
Step 5
Cut a long piece of plastic wrap and line it inside your musubi mold or a bowl of your desired shape. Ensure the plastic wrap adheres smoothly to the inside of the container for a neat shape.
Step 6
Crack 1 egg into a fine sieve to create egg wash. Dip the thinly sliced pink sausage into the egg wash and pan-fry it in a lightly oiled, heated pan over medium-low heat until golden brown on both sides. Be mindful of the heat to prevent burning.
Step 7
Cut the kimbap seaweed sheets in half. This makes it easier to roll the musubi to the desired size.
Step 8
Place about 2 tablespoons of rice onto the seaweed sheet and spread it evenly to the edges. It’s important to spread the rice to an appropriate thickness, as too much rice will make shaping difficult.
Step 9
Add about 2 tablespoons of stir-fried anchovies on top of the rice. Use chopsticks or a spatula to press down firmly and spread them evenly. Pressing the anchovies firmly against the rice will help them adhere better.
Step 10
Next, place the fried pink sausage and stir-fried kimchi on top. You can adjust the amount of sausage and kimchi to your preference, but adding too much may cause the shape to fall apart.
Step 11
Spread another 2 tablespoons of rice thinly and evenly over the filling ingredients to cover them. Covering the ingredients well with rice will prevent the shape from losing its form when rolled.
Step 12
Now, carefully lift the plastic wrap to reshape the musubi, ensuring the seaweed, rice, and fillings are well combined. Tighten the plastic wrap firmly to create a cylindrical shape, similar to kimbap.
Step 13
To prevent the edge of the seaweed from coming undone, lightly moisten it with water or sesame oil, and then roll it tightly using the plastic wrap. Be careful not to tear the seaweed while shaping it.
Step 14
Cut the completed musubi into bite-sized pieces. Lightly wetting your knife with water or oil before cutting will prevent the rice from sticking, resulting in clean cuts. Now, enjoy your delicious nostalgic musubi!
