R.P. Von Rottenkatt

Von Rottenkatt is my name, food is my game.

Saimin on a Cold Hawaiian Day

Hilo Saimin

Good saimin is a lot of work. Especially in Hilo, during the Hilo County Fair. Plenny work since you gotta get da konbu, dried shitake, and bonito flakes. These tree tings give the broth a distinct, what the Japanese people call da dashi taste. Dis is da classic Japanese broth used fo making miso soup and ramen.

So, once you seek out the ingrediments, keep them on hand for da dashi. If you can’t find those ingredients or are looking to save time, use da store bought concentrate known as dashi no-moto but be sure fo scan da label because some kine contain MSG. Rememba, no use the MSG kine, or bumbai you get lepo. The saimin noodles are labeled as such in Hawaii but can be hard to find elsewhere; check your local Asian market, like KTA or Times Super Market, or use fresh chow mein noodles, ramen, or, as a last resort, udon instead.

  • Supposed to make: 4 servings; approximately 8 cups broth [for me its about 2 servings]
  • Long time to make: 45 minutes to 3 hours [seriously, it takes time to make good saimin]
  • Hands-on time: 15 minutes [Top Ramen takes about 3 minutes, at least that’s what it says on the package]

Da Ingrediments

  • Fo Da Broth:
  • 2 quarts water
  • 1 pound shell-on shrimp [about 30 pieces of those expensive little buggas, but luckily for me I’m allergic so one less expense on the ingredients]
  • 2 teaspoons Hawaiian salt
  • 1 (4 inch) piece konbu seaweed, rinsed
  • 8 dried shitake mushrooms [da fresh kind now, not the dried lepo kine]
  • 1 cup bonito flakes
  • 1 (2-inch) piece ginger, thinly sliced
  • 1/4 cup low-sodium soy sauce
  • Fo Da Saimin:
  • 1/2 pound saimin, chow mein, ramen, or udon noodles
  • 1 bunch broccolini (or Chinese broccoli, or broccoli rabe), ends trimmed
  • 4 handfuls baby spinach or Napa cabbage, thinly sliced
  • 4 fresh shitake mushrooms, stemmed and caps thinly sliced
  • 4 poached, boiled, or scrambled eggs
  • 1/2 Maui or other sweet onion, thinly sliced
  • 1 bunch green onions, ends trimmed, and thinly sliced
  • Soy Sauce, for garnish (optional)
  • Chinese hot mustard, for garnish (optional)
  • Kamaboko, for garnish (optional)*

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This entry was posted on 2011/09/12 by .
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