Ikaika Blackburn was born and raised in Maui where he lives today with his wife and children. He is widely known for being a member of the Nā Hoku Hanohano award wining trio Na Hoa, but in his community he is better known as one of their front line heroes, working for the Maui Fire Department since 2005.
We were excited to welcome Ikaika into the Cooking Hawaiian Style Kitchen as he shares recipes and stories of cooking at the firehouse.
Dry Min by Ikaika Blackburn of Na Hoa
- 1 bag Iwamoto undried saimin noodles
- 1 bunch Green onion
- 1/2 lb. Charsiu
- 1/4 cup Aloha shoyu
- 1/4 cup Vegetable oil
- 1 dash Black pepper
- 1 egg (scramble)
- 1/2 block Kamaboko
- Boil water for noodles, enough to cover noodles.
- Heat charsiu in a pan on medium heat.
- Cut charsiu, green onion and kamaboko.
- Put noodles in boiling water for 3 minutes or until noodles float.
- Drain noodles In a bowl mix shoyu, oil and pepper.
- Add shoyu mixture to noodles and mix.
- Plate noodles and garnish with egg, onions, kamaboko and charsiu.