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Cornbeef and Onions


  • 1 can corn beef Libby's
  • 1 large round onion
  • .5 cup of brown sugar
  • .5 cup shoyu sauce
  • .5 tablespoon of ground pepper
  • Sticky rice


  • Prepare the onions by cutting it in half, then slicing it across, so it looks like the shape of a rainbow.
  • In a large pan, sautee the corn beef, breaking it down into small pieces. If the corn beef is on the drier side (less fat), add some olive oil in the beginning. I usually use level 5 on the stove for this sauteeing.
  • Gather all the cornbeef into the middle of the pan and layer the onions over the cornbeef...like a mound.
  • Add sugar, pour shoyu, and sprinkle with pepper.
  • Lower heat to 2 or low, and cover for about ten minutes. Check to see when the onions turn translucent.
  • Mix everything together and serve on warm sticky rice.


As the locals say...."So ono!" (So delicious)
Attending college, we found a place that made this dish and it was a bakery, Mori's Bakery in Moiliili (Oahu). Our late studying always turned to a hunger for comfort food and we made our early morning trek, around 5:00am, to Mori's Bakery and sat with a room filled with construction workers. Most were having the same. Corn beef and onions! Although I don't eat it anymore, I salivate uncontrollably remembering this special part of growing up.