Homemade Saimin Noodles and Dungeness Crab Broth- Hawaii Cooking

saimin noodles

🥗Healthier: whole wheat noodles

💰Cheaper: ramen noodles

Whole wheat noodles add fiber, while ramen is more accessible.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken provides leaner protein, while pork shoulder is budget-friendly.

kamaboko

🥗Healthier: tofu

💰Cheaper: fish cake

Tofu is a plant-based alternative, while fish cake is a more affordable option.

spam

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while regular bacon is often cheaper.

Boil the Dungeness crab for about 10 to 12 minutes, one at a time due to pot size.

Cool down the crab, pull out all the meat, and add the juices back into the broth.

Peel the crabs and reserve the crab water for the broth.

Add shiitake mushrooms to the crab broth.

Mix a bonito flavored soup base into the crab stock for added flavor.

Prepare lye water by baking baking soda at 250 degrees for one hour to create sodium carbonate.

In a mixing bowl, combine 2.5 cups of water and 7 eggs, then add 12 grams of sodium carbonate, 1/8 cup of salt, and 1/3 cup of oil, mixing well.

In a separate bowl, measure out 5 pounds of flour and create a well in the center.

Slowly pour the egg mixture into the well and mix the flour and egg together.

Knead the dough until it is ready, then break it into two parts and let it sit.

Roll out the dough on a large surface to about an eighth of an inch thick.

Gently roll the dough onto a dowel and stack the layers to make cutting easier.

Use a sharp knife to cut the noodles very thin.

Boil the noodles in water for approximately 10 minutes or until soft and easy to chew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens