How to Make Hawaiian Saimin (Recipe)

spam

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and offers a plant-based protein option.

wheat noodles

🥗Healthier: whole grain noodles

💰Cheaper: ramen noodles

Whole grain noodles provide more fiber while ramen noodles are often less expensive.

Start by making the noodles, aiming for a chewy texture and good flavor absorption.

Use 2% salt based on the weight of the flour for the noodle dough.

Experiment with sodium carbonate for the kansui mix and consider tapioca flour, though it may not add significant effect.

Prepare the broth by pre-boiling pork bones for 5 minutes and chicken bones for 1 minute to remove scum.

Fill a large stock pot with about 4 liters of water and heat it up.

Add 800 grams of pork bones, 800 grams of chicken back, and 400 grams of chicken feet to the pot.

Let the stock simmer for 6 hours, skimming off scum after 30 minutes.

Add aromatics like green onions, garlic, and ginger to the stock after 3 hours of simmering.

Strain the soup after 6 hours, using a lid to maintain clarity.

Portion the strained soup into 300 milliliter servings and cool overnight for testing dashi ratios.

Prepare the dashi by steeping 15 grams of kombu in 1 liter of water with 4 shiitake mushrooms and 2 ounces of dried shrimp for a few hours.

Heat the dashi on low for 30 minutes, removing the kombu after 20 minutes.

Combine the heated chicken and pork stock with the dashi, testing ratios for flavor balance.

Prepare toppings: blanch mustard cabbage and shock in cold water, cut green onions, and prepare kamaboko and spam.

For the final soup, use a 50/50 ratio of dashi to stock, heating it up.

Cook the noodles in boiling water for 2 minutes, then strain them.

In a bowl, add 10 milliliters of shiitake tare to the hot soup, adjusting salinity with additional tare as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens