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Homemade Saimin Island Style

This is one of my absolute favorite go to comfort foods. Saimin is a plantation era inspired dish unique to Hawaii. We are so fortunate to still have locations spread throughout the islands that specialize in this delicacy. Each location having their own flavorful dashi broth made with bonito, dried shrimp, kombu or a combination of these ingredients. Each location being known for their style of noodles and toppings as well. While the toppings are traditional, feel free to go as simple or as decadent as you wish. There are many versions here in Hawaii, Chinese style with thin noodles, Robust Japanese Style Ramen but nothing compares to our Island Style.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 75 minutes | Ready In: 90 minutes
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Broth:

  • 1 lb. pork hock bones or pork knuckles
  • 1 lb. chicken bones or wings or chicken feet
  • ½ c. dried ebi (shrimp) 
  • 6-8 inches dashi kombu (dried kelp) 
  • 1-inch ginger, peeled, crushed
  • 4 stalks green onion, tied in a knot
  • 12 c. water 
  • 2 tsp. salt or more to taste
  • ¼ tsp. white pepper
  • 1 tsp. Aloha shoyu

Saimin:

  • 1 lb. fresh saimin noodles -or-
  •  2 (9-9.5 oz) pkg. saimin noodles
  • 4 oz. char sui (Chinese roasted pork), thinly sliced
  • 6 stalks green onions, chopped
  • 4 pc. yaki nori (roasted seaweed strips)

Cooking Process:

Broth: In a large saucepot over medium high heat; cover bones with water. Bring to a boil 1-2 minutes. Drain and discard water. Rinse and clean off bones of any skum. Return to saucepot with ebi, kombu, ginger and water. Bring to a simmer. Reduceheat; cover and simmer 1 hour. Strain through a fine mesh sieve or cheesecloth.  Add salt, pepper and soy sauce.Makes enough for 6-8 servings. Saimin: In a large saucepot; bring water to a boil. Cook noodles for 3 minutes. Drain and divide among 4 saimin bowls. Ladle hot broth over noodles; add desired condiments. Other options: thinly sliced spam, ham, luncheon meat or roast pork slices, sliced tamagoyaki (egg omelet) strips, chopped green onion, thinly sliced kamaboko (fish cake), menma (braised bamboo shorts) vegetables; such as won bok, choi sum, cabbage, bean sprouts or spinach. Makes 4 servings.

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