Cold saimin has always been a favorite of mine. It is so easy to make, can last a couple of days and it can be changed up simply or fancy. Bascially add any type of topping you want. Shredded chicken, roast pork, real crab...etc.. This is just my favorite combination that is very similar to the classic japanese version. I came up with this new sauce recipe which I found a new best friend. Ginger juice! Ginger juice is my new best friend that is the key to this sauce recipe. Sauce tastes similar to Maui Oriental dressing which I am no longer buying. I am souly making this sauce and even going to use it for somen salad. It even beats the somen salad dressing from scratch! Of course I am a firm believer in using specific ingredients as well. Try it...I am positive you will love it as much as I do.
Cold Ramen/saimin/udon/chuka soba
Aka: Hiyashi Chuka Soba
- 2 packages Sun Noodle Hawaii Original (fresh and chewy texture) **use any noodle you wish, green tea, buckwheat soba, chuka soba, udon etc.
- 1 cucumber julienned, skin removed
- Char sui, chopped
- Oscar meyer ham, sliced
- Kamaboko
- 4 eggs, made into omelet and sliced
- Shredded nori
- 2 tbsp. Wakame (dried pieces)
- Green onion
- Sliced aburage
- (you can add parboiled bean sprouts, imitation crab etc.)
- 2 tbsp. Coleman’s mustard (mix accordingly)
- Prepare all vegetables and meats
PREPARE A
DAY AHEAD OR MORNING SAUCE
DA BOMB COLD RAMEN SAUCE:
¼ c. mirin
1 tbsp.
sugar
1 1/3c.
chicken stock (I use better than bouillon in jar)
1/3 c. aloha
shoyu
2 ½ tbsp.
rice vinegar
1 tbsp.
kadoya sesame oil
1 tbsp.
sesame seeds
2 tsp.
ginger juice (grated ginger strained and squeezed in sifter)
·
Bring
chicken stock to simmer
·
Add
in mirin and sugar, simmer
·
And
in shoyu, simmer
·
In
a separate bowl mix together rice vinegar, sesame oil, ginger juice and sesame
seeds
·
Bring
together in jar and chill until cold
