Two weekends ago (when it was hot, hot, hot), a craving for cold somen salad hit. Unfortunately, I didn’t have all the necessary ingredients and was too lazy to venture out of the house to get them. So I made the summery side this past Sunday, after procuring some provisions at Nijiya Market.
Somen salad is a popular Hawaiian dish that consists of three components:
- Thin wheat flour noodles
- Assorted toppings, such as eggs, fresh veggies and kamaboko
- A sweet and savory dressing
Growing up, my mom prepared somen salad for big gatherings, like picnics and potlucks with family friends. (Note: Her version features shredded iceberg lettuce in lieu of carrot and cucumber, as well as chopped char siu and ham.) I always looked forward to eating it.
But you needn’t wait for a special occasion to try the recipe! Somen salad is quick and easy to assemble and keeps well for days.
- 2 tablespoons safflower or vegetable oil
- 1½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon black sesame seeds
- 1 teaspoon toasted sesame oil
- ½ teaspoon sea salt
- 1 teaspoon safflower or vegetable oil
- 2 large eggs, lightly beaten
- 2 bundles somen (3.5 ounces each)
- 3 ounces kamaboko (Japanese fish cake), cut into thin matchsticks
- 1 carrot, peeled and cut into thin matchsticks
- 1 cucumber, seeds removed and cut into thin matchsticks
- 2 green onions, thinly sliced
- Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
- In a 10-inch nonstick fry pan, heat safflower or vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ¼"-wide strips. Set aside.
- Prepare a medium bowl of ice water and set aside.
- Cook somen according to package directions. Drain and transfer to the prepared ice bath to cool. Drain somen and transfer to a large bowl. Add half of the dressing and toss gently to combine.
- Divide and arrange dressed somen, sliced eggs, kamaboko, carrot and cucumber among four plates.
- Garnish with green onions and serve with remaining dressing.
