Mina’s Dish: Mom’s Scrapple Recipe With A New Mexican Kick

Nostalgia With A New Mexican Kick

Mina Yamashita
2 min read
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I grew up the oldest of six kids in a Japanese-American family. My mom honed her cooking skills working at her aunt and uncle’s diner in Los Angeles’ Little Tokyo, where she met my dad, a truck driver who delivered produce. It was 1940, and she was 18.

Later, as a young mother feeding her family in postwar Detroit, she served an amalgam of Japanese home cooking and truck stop fare. From this hodgepodge I found my comfort foods—sausage gravy on white bread, fried rice with scrambled eggs and bacon, raw egg and soy sauce mixed into a bowl of steaming-hot rice, and mom’s own version of scrapple. I can still whip these up on a moment’s notice, except for the scrapple—a dish that takes time and a lot of patience.

Scrapple for breakfast was a treat—sliced and fried, it was sometimes served with an egg on top or drenched in a pool of maple syrup. It was cheap food, born of a tight economy and the need to stretch ingredients. Mom stopped making it when I was about 6 or 7 years old. There were three kids by then and a lot of food in the fridge. The very lean years had passed and scrapple was replaced with Frosted Flakes and piles of cinnamon toast.

Several years ago, I called Mom and asked for her scrapple recipe. She couldn’t imagine why I wanted to revive this dish, but we pieced it out and I made a batch the next day. I savored the crispy, fried slices and the taste of bacon fat—the way the sunny-side egg yolks flowed like gravy and how good it all tasted with lots of black pepper.

This scrapple resembles polenta with hearty pork flavor. Adding chopped green chile makes it a toothsome entrée, especially served with a pile of frijoles and a salad. For anyone who’d like to try it, here’s the recipe.

Mina's Dish

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