Saimin is Hawaii's version of ramen — a noodle soup that reflects the islands' multiethnic history. The broth draws on Japanese dashi technique; the Spam and fish cake (kamaboko) are Japanese-American in origin; the thin wheat noodles echo both Chinese and Japanese noodle traditions. The dish is distinctly Hawaiian in the way it holds all these influences together without apology.
Saimin Recipe
Ingredients
- 400g thin wheat noodles (saimin noodles, thin ramen, or somen)
- 1.5L dashi broth (made from kombu and bonito flakes) or chicken stock
- 2 tbsp beef tallow
- 4 tbsp soy sauce
- 1 tbsp mirin
- 200g Spam Classic, sliced into 8 pieces
- 1 tbsp grass-fed butter (for the Spam)
- 4 fish cakes (kamaboko), sliced
- 4 eggs, soft-boiled (6-7 minutes)
- 2 spring onions, sliced
- Optional: nori strips, sesame seeds
Method
- Combine the dashi stock, tallow, soy sauce, and mirin in a saucepan. Bring to a gentle simmer and cook for 10 minutes. Taste — the broth should be savoury, slightly sweet, and rich.
- In a skillet, cook the Spam slices in the butter over medium-high heat for 2 minutes per side until golden.
- Cook the noodles according to package instructions. Drain and divide between 4 deep bowls.
- Ladle the hot broth generously over the noodles.
- Top each bowl with 2 slices of grilled Spam, slices of fish cake, a halved soft-boiled egg, and spring onion.
- Serve immediately with chopsticks and a spoon.
What is dashi?
Japanese stock made from kombu (dried kelp) and bonito flakes (dried tuna). It is the base of almost all Japanese soups. It is seed oil free and available in powder or liquid form at Asian grocery stores.
Is saimin seed oil free?
Yes with tallow and butter. Check the fish cake (kamaboko) label — most contain only fish, starch, and egg white with no seed oils.
What noodles to use?
Saimin noodles are thin, slightly springy wheat noodles available at Hawaiian grocery stores. Thin ramen noodles or somen are the best mainland substitute.
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