How to Make Hawaiian Saimin (Recipe)

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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:
• Chili Pepper Water 🌶️🚰...
Chef Gooch shows how to Eat Saimin with Shoyu and Mustard: • Episode #5: I Heard It...

[@dhn5875]

2:10 "Fermented Crystalized Umami Extract" lol I see what you did there sir

[@WayofRamen]

Shhhh 🤫

[@maoristereo]

@@WayofRamen oh you mean Mrs Susan Gaines' secret formula?

[@O2life]

@@maoristereo LOLOL thanks for that :P

[@alistergoh9744]

ahh Single Natrium gluten mates?

[@makanih808]

WoR: Makes saimin Locals on the mainland who are starved of saimin: *Heavy Breathing*

[@WayofRamen]

hopefully!

[@xZENIx94]

Born and raised here in Hawaii. Eatting Saimin at zippys or at a ma and pop shop sure does bring good memories with family & friends. Cause it was mostly the saimin Id ordered 😂😂 with a side order with good vibes with the people you love. Saimin is life!!!!

[@WayofRamen]

Next time I'm on Oahu gonna hit up all the saimin spots.

[@Sheenifier]

Shiro's in Aiea was a childhood favorite of mine. Used to go there a lot. Ahh memories

[@xZENIx94]

@@Sheenifier ahhhh shiro’s!!! An OG spot for ono grinds!!

[@Bambo_waffle]

I'm from Lithuania and It's very interesting how I've never even heard about Saimin before your video. Very interesting and as I've tried many of your ramen recipes will have to try this recipe as well at some point! Great video! Keep up the good work :)

[@WayofRamen]

Thanks very much for watching!

[@CoRascal]

If you ever find yourself in Hawaii, I HIGHLY recommend trying the first one you see! Even the ones at fast food places are absurdly good!

[@madiw2097]

I don’t really feel like this makes sense but like....... honestly, your videos feel like spring. they feel so fresh and green and clean and full of good vibes, and they always make me feel better when I’m having a hard day. consistently, thank you very much for sharing your recipes and food journey with us.

[@palooka4830]

Just wanted to say how much I love this channel. You've grown so much, not only in your ramen skills but also in your philosophy towards food as a whole. Keep doing you, man. I love your work

[@miniac5307]

Sounds like the best way to finish your saimin bowls is to add good company at the table.

[@WayofRamen]

💯

[@Rorschachs_Blot]

'Saimin is life' chain.

[@andrepraseno9060]

Saimin is life

[@Uhaneole]

Saimin is life

[@smuecke]

Laimin is sife

[@Rorschachs_Blot]

@@smuecke Mind blown.

[@thecowcowclash]

Saimin is life

[@crabmansteve6844]

Chicken feet is one my my most favorite things to eat. I'm from the deep south, and thats just something I grew up with.

[@katl8825]

They’re a delicacy in China too, braised in a flavorful soy-based sauce :) how do you make them in the Deep South?

[@cockatooinsunglasses7492]

@@katl8825 this is a good recipe to show how southern “chicken paws” are made: kzbin.info/www/bejne/iqPOhINrm7epepI

[@lexo30]

How do you eat 'em? Like pigs' trotters, just suck all the good gooey, chewy stuff off, and throw the bones away? I've never eat chicken feet (I'm from Ireland) but I'd totally cook chicken feet.

[@crabmansteve6844]

@@lexo30 This exactly. Braise them in something sticky, sweet, salty and spicy, then crush them. One of my all time favorite drunk foods

[@tetrahedron4990]

people are missing out if they havent tried chicken feet

[@NamaJapan]

I think every culture and location in the world has this one dish that isn't or even can't be appreciated by someone who did not grow up with it. It's great that you are embracing yours this way. Looking forward to more exploration of Saimin in the future!

[@_jonathanlue]

my great great grandfather immigrated from China to Hawai'i to work at a plantation in the 1890s. I think you hit it on the head! Saimin is an immigrants food. Nothing fancy. Wholesome. Nourishing. Bowl of noodles. I love saimin, and I love food for those reasons you said. Food is an embodiment of people and cultures--past and present.

[@dan_kron]

I have really, really enjoyed your last couple videos on saimin, a dish I admittedly wasn't aware of before. The emotion and gratitude comes through so well, not to mention how great it looks. Thank you!

[@WayofRamen]

Thanks for watching

[@TheRegularjenn]

Why are videos about saimin making me cry? I think I'm ready to come home

[@toastinTURTL3]

This video was so great and I love love loved hearing the history behind saimin. I haven’t had it in so long and I’m excited to try this recipe! I feel like the noods I always make already had the texture of saimin but that’s how I like them. Mahalo!

[@himikhail]

Been watching for a long time, this probably my favorite video of yours!

[@voltbloo]

This video was super interesting, I could really feel your passion to the food!

[@Angelshae]

Thank you for this, I was Raised on Kauai, and this really helps me remember home.

[@kidelliott7122]

Currently in O'ahu and had my first bowl of Saimin at Sekiya's Restaurant and Delicatesen yesterday. It was absolutely delightful! The addition of a ham prepared with some sort of sweet pineapple glaze was otherworldly.

[@meghannvandolzer8862]

I grew up on Oahu, this makes me so homesick

[@williamdean377]

I would love to eat at Shiro's again. Maybe one day.

[@WayofRamen]

It's still open!

[@jif.6821]

@@WayofRamen Tanaka Saimin by pier 38 is pretty decent too though bang for the buck hard to beat Zippy's.

[@O2life]

Looks beautiful! I know that's not really the point, but it does. And also I'm just happy to see this video, after watching your Saimin is Life video last week.

[@lahainaboy761]

Ho yeah. I'd love to see all these different saimin variations. Thanks for doing the work for us ! Lol

[@alikaandrade3435]

That’s my comfort food right there. Love it

[@NealChin]

Absolutely can not wait to try and make this! Mahalo Ryan!

[@WayofRamen]

Thanks for watching Neal!

[@ljrockstar69]

I love your demo and fact tid bits of samins origins.

[@miamiwax5504]

what a great channel

[@nootnewt9323]

Thank you for this. I was in Hawaii a few years ago (Oahu) and I wanted to try this and never got the chances. Thanks again for sharing this recipe WoR!

[@WayofRamen]

Thanks very much for watching

[@Mike-Eye]

thank you for this recipe! I am definitely going to try it out.

[@Mike-Eye]

you ate the spam raw?

[@WayofRamen]

I just poured some hot water over it before I put it in the bowl

[@bwilllundgren]

Hey man, that bowl looks killer to me. Never had saimin myself but if that much love was put into any bowl of soup, I would love it. Well done. I love your channel btw. Keep it coming.

[@WayofRamen]

Thanks very much Brian

[@thetipsycookery8268]

Great Video!! "My Twist, My Take" sounds like Quang Tran ! Haha!!

[@Sleepless_Sam]

Kind of like a shared nostalgia. Because it's so ubiquitous it has a presence in everyone's fond memories of the past.

[@jumpyjo28]

Lol thank you for making this video!

[@allezshazam]

Yum!!! Grew up on this in Kauai!

[@johnnyhorizon8368]

Me too - Kapa’a HS! Beat those Red Raid’a! Hamura used to give me headache from all the MSG they use. Does Hamura still sell their fresh noodles to take home? Great manapua too!

[@FolloewersOfChrist]

Bro! Hamura Saimin is a must whenever I visit home!!! Been going there since I could chew noodles XD

[@veo16]

Finally a saimin video

[@EiffelVale]

Definitely something to be put into my bucket list to try as it looked simpler 😅, and for me to try making more noodles again after I dried out my noodles too much somehow from the tsukemen I attempted.

[@WayofRamen]

the noodle hydration should really depend on your environment. if you're in a dry cold area, you're going to need more water.

[@sasquatch8268]

Love this. If you’re ever on Oahu again, I highly recommend Shige’s in Wahiawa.

[@saulponcedeleon7266]

Although this is a ramen channel, it seems that you can extend to some other similar dishes with soup and noodles. I would really appreciate some recipes with udon and soba too!!! Keep the good job ❤️

[@the_bw_trekkie]

I've got family in Hawaii that I've been meaning to visit for years now, just giving me more reason to 🤣

[@123ngJohnny]

This video made me sub and also homesick

[@wilfred_ho]

The long-awaited saimin video! The broth looked nourishing and the bowl feeds the soul. Topping the noodles with spam reminds me so much of a popular Hong Kong breakfast item, instant noodles with a fried egg and a few slices of spam (fried or boiled). Adding eggs to the dough (i.e., making pasta or even the baking soda and spaghetti ramen hack) somewhat affects soup absorption, but ultimately there's more flour than fat in the noodle so it will eventually soak up soup; though, perhaps not as much as you may like in the ~7 minute window of eating a bowl of soup noodles. You could also take a middle ground and add just the egg whites (albumen noodles), which is typically done to add chewiness to a non-kansui noodle and may be redundant here. Taking perhaps a historical perspective, maybe eggs were added as a way to share them and add a bit more nourishment to the meal. Speaking of eggs, this might not be traditional, but try adding dried shrimp roe to your noodle dough, it adds a wonderful briny seafood flavour. Stay safe!

[@lynnscott4729]

I miss saimin! The last time I was in Hawaii was about 7 years ago. Our favorite place is Shiro's, but we always make sure to get the won ton min at Zippy's (it was my Auntie Jenny's favorite...she would go there straight from the airport 🙂). I was in Vegas back in August 2019, and we stayed at The Cal, so I had saimin there, but I still miss Shiro's. I do make a kind of saimin hack using shrimp flavor instant ramen. I use a bit more water and add some chicken bouillon and just a bit of sugar. If I have them, I'll use some plain noodles from Sun Noodle instead of the dried noodle brick. Add toppings, and eat with hot mustard and shoyu. I've never had it with chili pepper water...I'll have to give that a try. Great video!

[@WayofRamen]

The chili pepper water is a kauai thing. I don't know if any other place does that.

[@Wolf-Odonnell]

Like many things, there's a lot to be said for flavors that remind you of "home". As much as I hate them anywhere else, oysters have become one of those things for me. But only oysters from where I grew up. The smell and taste of roasting them over a fire, or a proper Maryland crab cake made with blue crab from the Chesapeake, these things I grew up with that are cooked up and served fancy all over the place, just aren't the same unless they are made "right" the way we grew up with them. I totally relate to your previous vid introducing this vid, and I think it's also largely responsible for my ramen addiction. Cheers fellow RamenHead!

[@alphaaguitv2617]

That cute little emoji going down slowly as the edge noodle comes down lol

[@saucegay4855]

Yes

[@JJDaMan808]

Ah Hawaiian saimin! Growing up eating those!!

[@WayofRamen]

Yup!

[@Calvimh10]

You know, you video made me realize that since moving from Maui, I haven’t had saimin in years. I really miss that flavor.

[@Ayudame-mq5il]

Nice konfucious eats bowl! I tried his restaurant a couple days ago and it was great! So nice to have a ramen shop in my town :)

[@WayofRamen]

Yeah ernie sent it to me. He's a really nice guy

[@Ayudame-mq5il]

That’s awesome! Hope I get to meet the man myself!

[@leohawkins4734]

Anyone else turn their head when they heard "Here are my noods"?

[@kennyjac]

The oxtail saimin from Saimin Dojo in Kapa'a is absolutely amazing! One of the best things I've had :) The thing about saimin... is that it's not ramen. It's its own thing :)

[@treiko88]

Gonna try this. Got me missing hom

[@yowaitwhat]

Born and raised on oahu, I get saimin on my shelf at all times

[@alex39786]

STRAPPED IN

[@zacharylorenzo8293]

Saimin Palace is goated

[@tommy2big575]

If you were raised in 808 you know $aimin is BOMB!!!!

[@tetrahedron4990]

2:40 chicken feet are not gross and they're actually really delicious. people just dont have the guts to actually try it. i was the same too before i tried it and it's really good. it mainly depends on how you prepare chicken feet. chinese chicken feet recipes are a good way to prepare them imo

[@cheehee808_]

Just got done eating at palace saimin then I see this vid haha. Can’t beat a good won ton min with a bbq stick or cheeseburger on the side. Looks pretty cherreh tho!

[@robertivens1547]

Was wondering , what attachment on your pasta machine do you use to cut your noodles ? Spaghetti, Capellini etc. Thanks Much...

[@solma1]

saimiiiiiin

[@bunnyofdoom4501]

Brah! Wonton-min next!

[@Recoverybjj]

Looks pretty damn close. palace saimin is the best. I love sliced char sou as a topping

[@thecowcowclash]

YAY

[@rickmalinger5361]

Damn now I want to come home again and mix some eggs into some Saimin.

[@WayofRamen]

Haha one true local

[@taylorcaldwell8277]

Ryan, what do you do for a living as your day to day job?

[@bajra79]

can you do a wontonmin recipe?

[@whiterabbits22]

Looks good but it's hard to find mustard cabbage up in the mainland and good red char sui.

[@RM-fi2gn]

Where are your go to ramen and saimin spots?

[@craftedbyorre]

The dried shrimp you’re using, is that a local Hawaiian product, Japanese product, or is it from another Asian country? I’m asking since where I live the dried shrimp, and also other dried fish products, are mostly from Thailand or Vietnam. I’m wondering if they still would be appropriate for dashi and/or tare purposes, or if I have to hunt down the Japanese stuff. I know that niboshi is a Japanese thing, but maybe other dried fish could still be used, even though it might have a slightly different flavor?

[@wissn]

Chicken feet: delicacy and revelation. I ate it religiously over the last 30+ years ever since being introduced to it as a dim sum item as a child.

[@WayofRamen]

Good stuff

[@_jonathanlue]

Ima make a bowl of noodles before watching this video.

[@danielfan8319]

6:36 This caught me so off guard, I thought you said something else there for a sec.

[@JakkiPi]

I miss the original owners and setup of Hamura's. I used to go to the daycare across the street with the grandson. After school we'd be in the back, watching Kakaida on an old TV on top of the fridge and eating hard ice. Their saimin isn't as good with the current owners. I wish someone like you could teach them how to make saimin with more heart, like when making ramen.

[@JizMadness]

🗣where’s the hot mustard!? Chili peppa wata, hot mustard, white pepper 👌

[@chibaification]

Shoot if McDonald's where I lived had Saimin I might visit it once in a while. Was always weird to have it there growing up near Kane'ohe Bay. Never was big on eating McDonald's, haven't stepped inside one in four years I think? I don't dislike fast food per se, but McDonald's is terrible food that they manage to mess up somehow despite having a simple order.

[@saralaroux3529]

Are you going to make v.2 ?

[@luqmanwaqiuddin7543]

Since I can't consume pork, can I just do chicken chintan with the shrimp dashi? would that still be considered saimin?

[@prodsegi]

You can substitute with more chicken backs instead. I can’t eat pork either but I think that would be a good substitute.

[@wakzyon]

here are my noods, LMFAO Sounds so dirty :P Love the channel dude

[@JordanOshiro]

👏

[@the18thelement]

Hey man, do you use the kombu for a side or something after? Or turf it**?

[@WayofRamen]

I use Japanese konbu like rishiri and it's not really meant to eat. There are other types that are better for eating.

[@the18thelement]

@@WayofRamen thanks man, good to know. I've seen a few vids where they've re-used is as a minor side in breakfasts or lunches. Keep it up, enjoying your journey.

[@ndubb100]

Does saimin traditionally use a tare or do they season the broth directly?

[@WayofRamen]

Usually just season the broth directly. I did it this way so I could use the soup for other things

[@Datttsnake]

What happens if you add MSG to the Noodles, when making the mix? Would it make it taste better, with these bland soups like this?

[@THEMithrandir09]

What's chili water? Just soaked chili? Never heard of that o.O Great video! Definitely gonna try this :) Also for people that don't like to use chicken feet, Xantham Gum or Agaragar works as a replacement. Just don't use so much to make the soup solid even when hot.

[@jeffchan7]

en.wikipedia.org/wiki/Chili_pepper_water?wprov=sfla1

[@xmeowcatx6939]

Hey Way of Ramen! I’m from Hawaii also and love your content, lot of your experiences that you talked about in your first saimin video, such as always being confused why the “instant saimin” packets always said “ramen” until adulthood, or the taste of saimin with kamaboko and luncheon meat for school lunch really ring true. I’m not a ramen or saimin maker by any means, just a home cook hobbyist that does some reading and watches KZbin, but I was wondering if you considered that saimin is probably closer to Cantonese wonton noodle soup that has had strong Japanese influences overlaid on it? I know the popular theory is that it’s a Japanese replication of ramen, but there’s an interesting piece on the Wikipedia article for saimin that discusses the history of it and makes an argument that it is probably of Chinese origin and was modified in the milieu of plantation era Hawaii: en.wikipedia.org/wiki/Saimin One of the big sticking points is that during the time of heavy Japanese immigration to Hawaii, ramen itself was in the process of being introduced to Japan from China and would have been in its original Chinese form. As an aside, I have read that many of the Chinese immigrants to Japan at that time would have come from Guangdong and Shanghai, and I wonder if one of ramen’s big influences is from the noodle soups of the Yangtze River Delta. Ramen uses a soup base, a tare, and an aroma oil, while soups known as “pintang” or compound soups made by combining two different soup bases and an aroma oil are also made there: kzbin.info/www/bejne/jWiknX6Ze8R7ZtE The largest group of Chinese in Hawaii to this day is the Cantonese and when I personally have saimin, I oftentimes think that it is much more evocative of wonton noodle soup that has lost some of its more refined and complex elements than it is of ramen, and with flavors that have been added to by the Japanese. So in terms of being closer to a Cantonese wonton noodle soup, Cantonese wonton noodles are alkaline noodles made with eggs (traditionally duck eggs since those have larger yolk to whites ratio and they also have more fats in their yolks making the yolks richer) and the soup is made with with pork bones, dried roasted flounder, shrimp heads and shells, and sometimes but not always chicken. Really awesome recipe from Chinese Cooking Demystified who know a ton more and I found their recipe did make an amazing bowl of wonton min: kzbin.info/www/bejne/hKOqeIl4Z9aJfrM Also, I was wondering if you would also consider that perhaps calling chicken feet gross might be a little hurtful to some Asian Americans? I don’t think you meant anything by it, but I think that Asian Americans have struggled for a long time in the U.S. for our food to not be teased, rejected, or be called weird by other people. Chicken feet is food for many, from soups to dim sum, and a delicious food at that, and I wonder if other words could be found to describe it other than gross. Just some things to consider. Thanks Way of Ramen! Appreciate you hearing me out and love the work that you’re doing, keep it up! P.S. Give Papa Kurt's a try if you're on O'ahu!

[@Aaron-kq5kk]

Heading to Zippy’s now cuz there’s no way I’m making my own noodles 😂

[@aaronheldman461]

You got that chili water recipe?

[@WayofRamen]

It's linked in the description

[@sandipedro8560]

Great research and info. So much work put into this video but the taste must’ve been well worth it! I usually pan fry oil free the spam to rid of rawness. And of course the dried opae (shrimp) for added flavor. Some people use shrimp shells for flavor also. Stirring a cracked egg in soup adds body too. Thank you

[@stohess]

My favorite saimin is saimin seishidou

[@TheChiramu]

What are your thoughts about Pho? Since you like noodles and broth, Pho is a pinnacle of beautiful broth 😋.

[@WayofRamen]

I've never tried but pho done right is amazing!

[@HOLLAHfoDOLLAH]

Where's that Chinese hot mustard? I love adding shoyu to my bowl too. Just lifts the broth a a little bit more.

[@WayofRamen]

I'm from kauai, we do chili pepper water over here

[@celestialvaliant]

“Here are my noods” 😂

[@WayofRamen]

Only fans here I come

[@onocoffee]

Oh, to go back to the days of Zippy's Dillingham saimin after halau...

[@mixeddrinks8100]

Saimin line about life, from Munchies video?

[@WayofRamen]

Watch the previous saimin video

[@yuane2790]

You could easely replace your chicken feet by chicken skin, you will have the same kind of fat ratio you want and a better taste or color in your broth

[@aedridd984]

*Clicked for my H-anime saimin entry.*

[@Elazul2k]

This might be a dumb question, but if you're just adding those bones and chicken feet for gelatin why not just use a packet of gelatin instead?

[@yungtrashlord]

i would say that packet gelatin is very concentrated in comparison to chicken feet or pork leg, and also i am told gelatin is made either from plants or fish (i'm not too sure about that don't quote me on that)

[@Elazul2k]

@@yungtrashlord I dunno I saw Adam Ragusea use packet gelatin to shorten the cooking time of Demi-Glace last month. So was just wondering.

[@O2life]

From my experience making broth and using gelatin in other types of cooking, it's a few things. 1. The broth just tastes better. Gelatin packets are flavorless. 2. When you're cutting costs for any reason, you use everything you have and waste nothing. Gelatin packets are expensive. 3. As Ryan said, the temperature is important. Gelatin in packets is usually extracted using a hot process. I don't know how it would affect the broth, but I imagine it might.

[@WayofRamen]

I've played around with it a little bit, in theory it could work. Don't know what animal or what part of what animal it comes from though.

[@rondela7341]

@@WayofRamen lol you add chicken feet and worried about what part of an animal it came from? too funny.

[@stephanisoejono8633]

Do you think they incorporated sugar canes in the old recipe?

[@dulljumbo4321]

WoR: "Ramen is trendy, saimin is life." Japanese people: "What the fuck is a saimin"

[@WayofRamen]

Saimin means hypnotism in Japanese so they're even more confused

[@etherdog]

For some linguistic homophonic reason I want to top this with salmon, Ryan.

[@marimcarden413]

Heavy breathing right now. In the mainland and wishing I could eat saimin...

[@dylanefg]

Butcher: Here comes pig and chicken feet guy! What does he do with them all?

[@WayofRamen]

I buy it at the supermarket and I'm pretty sure why I'm always buying pork bones and chicken feet