Versatile corned beef makes magnificent musubi

A La Carte

September 8, 2019

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

Janice Chew, KYD Inc. account executive, holds a plate of Palm Corned Beef and Egg Musubi.

Local diners continue to find new ways to enjoy the delicious flavor and versatility of Palm Corned Beef, which features grass-fed beef and offers a delicious option when cooking — a perfect choice when changing up a meal from typical chicken, beef or fish dishes.

Palm Corned Beef is very versatile and lends itself to many favorite dishes such as croquettes, crispy won tons, omelets, tacos, nachos, stew, fried rice, laulau, spring rolls and even stir fry with vegetables. The product was launched in 1974 in New Zealand, and was introduced to Hawaii in 2007 as it features a flavor profile and texture that appeals to the local palate. Palm Corned Beef is a natural fit for popular local recipes including corned beef and cabbage, corned beef hash, palusami and even corned beef musubi!

Palm Corned Beef and Egg Musubi

“Palm Corned Beef is grass-fed beef, so the taste, texture and look are different, and its color is vibrant. The meat tends to be less fatty and is cut to give longer, more consistent strands of meat with a richer flavor than grain-fed beef,” says Kevin Wong, chief sales officer for KYD Inc., which distributes Palm Corned Beef.

Speaking of musubi, Janice Chew, KYD Inc. account executive, has created a Palm Corned Beef and Egg Musubi recipe for Dining Out readers to enjoy (see recipe on this page). The musubi includes Palm Corned Beef and infusions of local flavors that make them perfect options for potlucks, tailgate parties and sporting events.

“Since Spam musubi is a very popular dish, I thought the Palm Corned Beef would be a great change and an enhancement of the local favorite musubi,” says Chew.

Palm Corned Beef



• 3 cups cooked rice
• 1 can Palm Corned Beef
• 3 eggs
• 3 tablespoons of Yoshida Teriyaki Sauce
• Nori sheets
• Salt


1. Fry Palm Corned Beef and add Yoshida Teriyaki Sauce; drain oil and set aside
2. Fry eggs until flat (omelet style) and slice to size of the musubi, set aside
3. Using musubi mold, add hot rice to mold 1/2-inch
4. Add cooked Palm Corned Beef and egg
5. Add rice to cover mold
6. Sprinkle furikake
7. Wrap 1/2 sheet of nori per musubi

*Recipe yields six to seven musubi, enjoy!

Visit palmcornedbeefhawaii.com to learn more.

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