![hawaiian kine somen dressing hawaiian kine somen dressing](https://i.pinimg.com/736x/b2/03/ef/b203ef7c5875d5d2c11fe594d69df8fe.jpg)
It’s better to use a dish that is not too high but with sides high enough to be able to toss the salad after adding the other ingredients. Once the water has drained away, place noodles in large dish. Nothing worse than overcooked, mushy noodles! If you do not drain the noodles right away you risk the chance of overcooked noodles. If you do not have a sesame grinder, sprinkle roasted sesame seeds on the salad before serving.īoil the noodles for 3 minutes (I use Shirakiku somen noodles, 3 bundles per package) and drain right away under cold water until noodles are cool. Two lightly beaten eggs, fried and thinly sliced.Ĭilantro (optional) or green onions (optional)Ĥ 1/2 tablespoons rice vinegar (unseasoned)Ĥ 1/2 tablespoons soy sauce (Kikkoman recommended)ġ 1/2 tablespoons sesame oil (Kadoya recommended)Ģ tablespoons ground roasted sesame seedsįor dressing: Dissolve sugar in rice vinegar then add soy sauce, canola oil, sesame oil. You may substitute finely sliced fishcake, char siu, thinly sliced and fried tofu in place of ham or use only vegetables. Thinly sliced ham (I use Oscar Mayer packaged ham because it’s easy to stack and cut into even, thin strips). You can also find very inexpensive sesame seed hand grinders in your local Asian stores.įinely julienned carrots, cucumbers and iceberg lettuce (about 4 cups total) This grinder by Zojirushi is a tad expensive but I use it all the time so it was worth the splurge. Cook in boiling water for just 3 minutes and quickly drain the noodles under cold water to stop the cooking. Slice the cooked egg and ham into narrow strips. This inexpensive egg pan works like a charm when you want cook eggs in one even layer and slice into thin strips for somen salad or fried rice. I’ve had mine for more than 20 years, a good little kitchen tool to have. The Benriner below (Japanese mandoline) juliennes carrots and cucumbers in no time. Sometimes I find mini Japanese cucumbers at the store and will slice them into thin half moon shapes and other times I will julienne the larger cucumbers (both shown above left). One last note, it’s important to serve this well chilled and not at room temperature so plan to make this at least a few hours in advance.
![hawaiian kine somen dressing hawaiian kine somen dressing](http://1.bp.blogspot.com/_kyYaMHB4tGw/SmjjeMBiQHI/AAAAAAAADLQ/xI5v2d2KI6Q/s400/somen+salad+3.jpg)
This is a layered salad so you should keep the julienned vegetables separate. You might also consider celery and daikon. I like to use carrots, cucumbers, iceberg lettuce and sometimes blanched bean sprouts. You can add any type of vegetables you desire, as long as they are finely julienned. Some meals were more involved than others but even the simplest dish was so “ono!” This is one of those recipes, simple but ever so satisfying on a warm summer day. You could count on having a fine meal when she invited the gang over. This dish is best enjoyed when cold.(Updated with additional photos, June 2013). Divide the everything between two bowls and serve with the salad dressing.Slice the kamaboko, carrots, green onion and any other toppings into thin slices. Once done, rinse noodles with cold water to stop it from cooking. Cook the noodles according to the directions on the package.Cut the finished product into slices and leave on the side to cool off. Prepare the eggs by scrambling or boiling.Transfer to a small container and place in the refrigerator to cool down. Turn the heat off and add the sesame oil. Add the shoyu, sugar, and apple cider vinegar to a small pot over medium heat. Prepare the somen salad dressing first.Gently rub produce under cold running water before cutting. Remember to practice food safety when cooking! Somen salad dressing (store-bought or use the recipe below) Other optional toppings: sesame seeds, cucumber, avocado, shredded chicken, firm tofu.1/4 block of kamaboko fish cake, thinly sliced.