Saimin

Name: Saimin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: Water 2.16 L; Dried shrimp 0.25 cup; Kombu 1 ea; Small pork bones 3 ea; Soy sauce 2 tsp; Salt 1.5 tsp; Ground black pepper 1 pinch; Fresh saimin noodles 400 g; Cooked char siu 115 g; Kamaboko fish cake 120 g; Sliced green onion 0.5 cup

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 11

About this dish

Dried shrimp, kombu, and pork bones simmer together into a broth that tastes of both the sea and the stockpot.

Hawaii's saimin differs from ramen in that there is no separate soy tare; the strained broth is seasoned directly with soy sauce, salt, and pepper.

Ingredients

servings

IngredientAmount

Water2.16 L

Kombu1 ea

Ground black pepper1 pinch

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Instructions

5 steps

1

Bring the water, dried shrimp, a roughly 15 cm strip of kombu and pork bones to a boil.

Skim the surface, lower the heat and simmer for about 30 minutes.
2

Strain through a fine sieve and discard the bones and spent solids.

Add soy sauce and pepper, then salt gradually to taste.
3

Slice the char siu and fish cake.

Bring the broth back to a boil and heat the toppings through. Reheat previously refrigerated char siu to a center temperature of 74°C.
4

Cook the fresh noodles in a separate pot of boiling water for the time stated on the package.

Separate the strands and drain as soon as cooked.
5

Divide the noodles among four warm bowls and ladle in the hot broth.

Add the char siu, fish cake and green onion, then serve immediately.