Hiyashi Cold Ramen / Saimin – One of my first jobs was at the first ramen shop in Honolulu. Today there are numerous popular ramen shops throughout the island. I had never heard of or seen “cold” ramen, but thought what an ingenious dish made specifically for the weather in Hawaii.
Only to find out later from one of the chefs (who spoke no English) that it was a very popular summer time dish in Japan. For a change of pace; serve with your favorite dashi dipping sauce.
Hiyashi Cold Ramen / Saimin
- 3-4, 3.5 oz. pkgs dried ramen/saimin noodles
- 2 tsp. vegetable oil
- 2 large eggs, beaten
- 1 small cucumber, thinly sliced
- 1 c. luncheon meat, spam or ham, thinly sliced
- 1 c. kamaboko (steamed fish cake), thinly sliced
- nori (roasted seaweed) strips, toasted sesame seeds
- 1/2 c. rice vinegar
- 1/2 c. Aloha shoyu
- 1/2 c. sugar
- 1/4 tsp. sesame seed oil
- 1 package ramen/saimin seasoning
- Cook saimin as directed on package.
- Rinse, drain well.
- Refrigerate for service
- In a skillet over medium heat; warm oil.
- Prepare egg omelet, slice thinly.
- For service; divide noodles onto serving plates.
- Arrange cucumber, desired meat, kamaboko and egg onto noodles.
- Combine ingredients in a jar; shake thoroughly.
How To Serve:
- Garnish with green onion, nori and sesame seeds.
- Optional to substitute your favorite furikake for nori and sesame seeds.
- For service: Pour over noodles.
- Wonderful to enjoy with your favorite dashi as a dipping sauce.
- Makes 4 to 6 servings.