How to Make Hawaiian Saimin (Recipe)

Follow me on instagram: https://instagram.com/wayoframen Support the Channel on Patreon: https://patreon.com/wayoframen Shop way of ramen: https://wayoframen.com/shop My Podcast: https://anchor.fm/wayoframen Ramen is Trendy, Saimin is life. Born out of the immigrant sugar plantation camps of the early 20th century in Hawaii, saimin is the true soul food of Hawaii. Everyone eats it and has memories of eating it with people they love. It's what separates locals from people who just live here. This is my take on saimin using ramen making techniques. This is just version 1.0 so there will be tweaks to the noodles and dashi but I thought this was pretty good and captured the essence of saimin. If you try this at home, please be sure to add a dash of white pepper to the soup. Ingredients: Animal Stock: 4L Water 800g Chicken backs 800g Pork bones 400g Chicken Feet Green onions garlic 1 slice of ginger Dashi: 1L Water 15g Konbu 2-3 Shiitake Mushrooms (4 was too sweet) 55g dried shrimp Noodles: 400g AP flour 95g Bread Flour 5g Tapioca Flour 175g Water 5g kansui (80% sodium carbonate, 20% potassium carbonate) 10g sea salt My favorite way to eat saimin is to add Hawaiian chili pepper water. It's actually more of a spiced vinegar. Here's a recipe I found on youtube: https://www.youtube.com/watch?v=AKoaofnqL5M Chef Gooch shows how to Eat Saimin with Shoyu and Mustard: https://youtu.be/CIJfQa11JXs?t=1067