Top Review by Chef Lanibobonnie
Even though I have not tried this recipe I can tell you that this is the way I was taught to prepare Saimin in 1959 when I was 10 and made it for the first time. Definately Hawaiian style and authentic. ps: Aji No Moto is "Accent", otherwise known as monosodium glutemate (msg). Which contrary to papular belief has an extreamly low incidence of dietary reaction. Actually less than Iodized salt.
- 1 cup dried shrimp
- 5 dried shiitake mushrooms
- 1 piece fresh ginger
- 1 sheet dried kelp (Konbu, about 4 inches in length)
- 2 quarts water
- 1 teaspoon hawaiian sea salt (you can use coarse salt or kosher salt, start out with less salt if using kosher)
- 1 teaspoon msg (Aji No Moto) (optional)
Directions See How It's Made
- Boil all ingredients except for salt and Aji No Moto (MSG).
- Lower heat and simmer covered for 2 hours.
- Add salt and Aji No Moto (MSG).
- Strain broth if desired.
- To serve add cooked saimin/ramen noodles and garnish as desired.
- (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).