At the Makishi Station Naha there was a particular potama onigiri that sparked the interest of those who really liked eggs and the taste of different sorts of eggs due to a Fukusuke's Tamagoyaki a shop that sells: Potama maki, Potama Sando, Grilled Potamago Onigiri. The grilled egg are extra thick and the spam is crispy and thin, so that every bite has plenty of egg flavor. When looking for less of the pork and more of the egg it would become a hit for those seeking out that particular flavor.
Eggs as the main ingredient over the balance of pork and plain tamago would be easy to identify with the sliced bit of egg was a chunk of egg and would sometimes even have a second egg for the umami filled golden egg yolks. Potamago would elongate the tama in potama to tamago to differentiate itself from standard potama and just as the word tamago is extended in the name the egg is also enlarged in the onigiri sando.
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Potama Onigiri Sando
Potama Onigiri Sando is a regional dish of Okinawa Prefecture. Pork Tamago and the dish Onigiri Rice Ball and Sando which is a sandwich that has been eaten by Okinawans and is one of the comfort foods of the islands. The typical rice ball sandwich or onigiri sando is a variation of okinawan onigiri and is the most well known version of eating a rice ball by sandwiching it with rice and layers. The first versions were said to be from pork cans and specifically pork luncheon meat and later on would come the canned spam pork meat that would be a easy to use meat in Okinawa. It can be found in bento shops, convenience stores, and dedicated shops. Some say that in Hawaii was the first place to make a potama like onigiri with the "breakfast spam musubi", but Okinawa has its own layered potama to bring to the tasting table. The dish is layered with a sliced slab of canned shaped pork that is fried up for a bit of crispiness. The egg is made into a shape of a tamago-yaki pan and tossed into a rectangular shape and sliced for another layer of delicious taste from the soft seasoned egg. The last layer is often times a sort of green garnish with a sauce that is added that makes it look a lot like a actual sandwich of nori and rice. There are many variations and the key things to remember are layered ingredients, of a meat, eggs, greens, and possibly a sauce. Onigiri Sando started with the Potama that is from a breakfast of canned pork and eggs that was based on canned meats of pork luncheon meat brought over by the U.S. military during the World War II occupation period. It has since become a favorite amongst Okinawan households under the general term of "pork", but these days pork can mean all sorts of salty pork like delights and is used in other dishes as well. Potama or Pork and Egg (Buta-tama) is a typical dish found on breakfast menus and cafeterias with Spam overtaking the popularity of Luncheon meat as the must go to pork slice. Sauces that were used were usually Tomato Ketchup, Mayonnaise, Andansu Miso Paste, or Pork Sauce as a sort of way to add even more flavor to the Onigiri Sando. Unlike many dishes it was suited for western palettes as well as for Okinawan resident palettes, so that it would have a overall appeal of people who would go to the eateries to get a meal on the go. There is much more ingredients inside the onigiri sando than a typical onigiri with a very thin layer of rice, so it really feels like a texture of a sandwich of rice. PO Restaurant (aka. Pork Tamago Onigiri), is a store that has started to popularize the Potama Onigiri with a variety of ways that includes different sauces, garnishes, greens, and additional seafoods and meats. It is run by Katsuaki Kiyokawa who gave a special focus on the Potama Onigiri and Onigiri Sando Masters with seemingly endless versions that has created even more onigiri that is special to Okinawa. The menu below is a sample of some of the creations that have made its way into home kitchens as a quick snack. Potama Onigiri (spam, tamago) Potama Aburamiso Onigiri (pork fat miso) Potama Takana Onigiri (mustard greens) Potama Mentaikomayo Onigiri Potama Katsuo Konbu Tsukudani Onigiri Potama Ume Onigiri Potama Tonkotsu Onigiri (cheese, mayo, shredded cabbage, katsu sauce) Potama Chicken Nanban Onigiri (tartar sauce, american parsley) Potama Shrimp Mayo (large shrimp, mayo) Potama Taco Onigiri (ketchup, tomato katsu, ground taco beef, cheese, shiso leaf) Potama Furai Shrimp Onigiri (tartar sauce, kaiware daikon sprouts) Potama Aburage Onigiri (aburamiso, kaiware daikon sprouts) Potama Tempura Goya Onigiri (negi green onions, bonito, aburamiso) |
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