Fried Saimin With All The Fixings

Diana Helfand
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Wednesday - August 26, 2009
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The folks at Windward Vision Center at the Windward Mall, near Sears, are very lucky indeed; they consider themselves one big happy ohana!

Optician Kyle Moriwaki is a fishing enthusiast, likes relaxing on the beach, and is always bringing in home-cooked dishes for the whole group to enjoy. One of their favorites is his fried saimin. Here is his special recipe with a hearty thank you!

Dashi is a cooking stock used in Japanese cooking and forms the base for miso soup, clear broths and noodle broths. It is a combination of dried kelp and katsuobushi that imparts what is called the fifth flavor of umami.

To make a quick dashi at home, combine shaved bonito flakes with cut up dried kombo seaweed. Soak a five inch piece of dried kombo in four cups of cold water for about half an hour. Bring the water to a boil and add about one-third cup of bonito flakes. Turn off water and let stand for about 10 minutes. Press broth through a strainer. Makes about 4 cups of broth, with much less sodium than store bought dashi.

Kyle’s Fried Saimin Noodles

1 lb. dried raw noodles (Island Noodle Company)

3 packets dashi (shrimp or bonito)

3 oz. cooking oil

2 teaspoons Hawaiian salt


Bring 3 quarts of water to a rapid boil and add Hawaiian salt to water. Boil noodles for approximately 1 to 1-1/2 minutes. Water should come to a second boil. Remove from heat and drain. Do not overcook the noodles. Rinse with cold water.

Heat frying pan with oil on medium high heat. Add noodles and sprinkle dashi over noodles while tossing. Fry noodles for approximately one to two minutes. Remove from frying pan and put it in a serving dish.


Green onion
Char siu
Fish cake

Or add whatever you want. Add garnishes over noodles and serve.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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