Saimin

Instructions

1. 1

   Prepare the Dashi Broth

   • In a large stockpot, combine 8 cups of water and the kombu. Heat over medium heat until small bubbles form around the edges of the pot (about 10-15 minutes). Do not let it boil. Remove and discard the kombu.
   • Bring the water to a rolling boil. Add the katsuobushi (bonito flakes), boil for 1 minute, then immediately turn off the heat. Let the flakes steep for 10 minutes.
   • Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.
   • Return the broth to the stove over medium-low heat. Stir in the soy sauce, mirin, sliced ginger, and smashed garlic. Simmer gently for 10 minutes to allow flavors to meld. Season with salt to taste. Keep the broth warm.
2. 2

   Cook the Toppings

   • In a small bowl, lightly beat the eggs. Heat a teaspoon of oil in a small non-stick skillet over medium-low heat. Pour in the egg to form a very thin crepe. Cook for 1-2 minutes until set, flip, and cook for 30 seconds more. Remove, roll tightly, and slice into thin ribbons (kinshi tamago).
   • Wipe out the skillet and add the remaining oil. Heat over medium-high heat. Add the Spam slices and fry for 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate.
   • Ensure your char siu, kamaboko, and green onions are sliced and ready for assembly.
3. 3

   Cook the Noodles

   • While the toppings are cooking, bring a separate large pot of 12 cups of water with 1 tbsp of salt to a rolling boil.
   • Add the fresh saimin noodles and cook according to package directions, usually 2-3 minutes, until al dente. Stir occasionally to prevent sticking.
   • Drain the noodles thoroughly in a colander. Do not rinse them.
4. 4

   Assemble and Serve

   • Divide the hot, drained noodles equally among four large soup bowls.
   • Ladle the simmering dashi broth over the noodles in each bowl, ensuring they are well-covered.
   • Artfully arrange the toppings on the noodles: place a few slices of char siu, kamaboko, two slices of crispy Spam, and a portion of the sliced egg crepe in each bowl.
   • Garnish generously with sliced green onions and serve immediately.