*** Here’s another re-post of a recipe that I recently re-visited and realized that it needed to be updated. So anything that you see in red, is the addition.
The original date that this came out was June 21, 2019 ***
In Hawaii, there are many cultures that have influenced the cuisine there. Japanese-style dishes are just one of them that I really enjoy. Since it’s already starting to heat up here in My Kitchen In The Middle Of The Desert, this recipe came to mind recently and I thought I’d share this lovely cold salad to add to your Summer menu.
Auntie Doni’s Cold Somen Salad
½ of a package of Somen Noodles
1 C. Lettuce, shredded
½ C. each, Carrots, Char Siu or Chinese BBQ Pork, Kamaboko or Steamed Fish Cake, julienne
1 C. Hot House Cucumbers, julienne
1 pinch each, Dashi Powder and granulated Sugar
2 stalks of Green Onion, sliced finely
1 tsp. Sesame Seeds
Prepare the Noodles, following the directions on the package; rinse under cold running water, drain well and set aside in the `fridge.
Beat the Egg along with the Dashi Powder and Sugar. Cook up as a flat omelet, cool and julienne finely; set aside in the refrigerator.
[I always use Aloha Brand Shoyu in all of my recipes]
⅓ C. Chicken Broth
1 Tbsp. each, Rice Vinegar, Soy Sauce, granulated Sugar, Sesame Oil
Heat the Broth in the microwave for 30 seconds or less, just enough to dissolve the sugar.
Combine as of the Dressing ingredients in a tightly sealing jar; set aside, you got it, in the cold box.
Now that you have everything together, or what’s called your Mise en Place, it’s time to assemble our salads. Be sure that all of the ingredients are well chilled.
I like to make individual salads, but you can combine all of the above as one big Family-style salad and let everyone serve themselves. Dress your salads just before serving though.
Now this is just how I do it, you put yours together how you feel is best. I like to start with the shredded Lettuce in a bowl, with the Noodles next; then artfully arrange all of the “goodies”.
You could stop at this point, cover, stash them in the `fridge and serve later. This is a great make-ahead dish for dinner or even a potluck.
When your ready to eat this gorgeous looking creation, spoon the Dressing over the top and combine everything well. I find that using my hands works best, but it’s up to you.
This is quite a refreshing salad and it’s also surprisingly filling.
The toppings of the salad can be whatever your family craves. What about Shrimp or Crab; some folks use cooked Spam®, Deli Ham, Cilantro, Mung Bean Sprouts, or even go Vegetarian and use Tofu — you decide.
Our family likes loads of goodies, no matter the kind.