Plantation-Style Cold Somen Salad
Hanabatta Days: Small Kid Time Comforts
If you've ever stood in a Hawaiian backyard at a summer potluck or a first birthday luau, you know this dish. Born from the sugar plantations where delicate Japanese noodles met Chinese roast pork and the mid-century American convenience of crisp iceberg lettuce, this isn't traditional Japanese fare—it's pure Local food. The secret lies in a dressing that balances sweet, sour, and the unapologetic umami of instant dashi powder, kept strictly on the side until the exact moment you eat.
Before you start
Make the secret dressing.
In a mason jar or small bowl, combine the neutral oil, sesame oil, soy sauce, rice vinegar, sugar, dashi powder, and sesame seeds. Shake vigorously until the sugar and dashi dissolve completely, then chill in the fridge.
Fry the egg crepe.
Heat a lightly oiled non-stick skillet over medium-low heat. Pour in the beaten eggs, swirling to create a thin crepe, and cook without flipping until just set and dry on top. Slide it onto a board, let it cool, roll it up tight, and slice it into thin ribbons.
Crisp the pork.
If using SPAM, fry the matchsticks in a dry skillet over medium heat for 3 to 4 minutes until crispy for unbelievable flavor, then set aside to cool.
Ingredients
- neutral oil1/4 cup
- toasted sesame oil2 tbsp
- soy sauce1/2 cup
- rice vinegar1/2 cup
- white granulated sugar1/4 cup
- instant dashi powder1 tsp
- toasted sesame seeds1 tsp
- dried somen noodles8 oz
- iceberg lettuce1/2 med
- eggs2 large
- cucumber1 small
- carrot1 med
- kamaboko or imitation crab meat3 oz
- SPAM or thick cut deli ham4 oz
- green onions3 med
Method
- 01
Boil the somen noodles.
Bring a large pot of water to a rolling boil and drop in the noodles. Do not walk away; they cook incredibly fast and will be tender with a slight bite in exactly 2 to 3 minutes.
- 02
Shock the noodles in freezing water.
Immediately drain the noodles into a colander and run them under the coldest tap water you have, tossing vigorously with your hands to wash off excess starch. Drain exceptionally well so the salad doesn't turn watery.
- 03
Build the salad base.
In a 9x13-inch baking dish, lay the cold noodles flat across the bottom. For easier serving, you can twirl the noodles around a fork into small, golf-ball-sized nests before placing them in the dish to stop them from tangling.
- 04
Layer the rainbow.
Cover the noodles with an even layer of shredded lettuce to protect the toppings from moisture. Arrange the egg ribbons, cucumber, carrot, kamaboko, and crisped SPAM in beautiful, diagonal stripes across the top, finishing with a sprinkle of green onions.
- 05
Dress only at the final moment.
Bring the assembled dish and the chilled jar of dressing to the table separately. Give the dressing one last hard shake, pour it generously over the top, toss, and serve immediately.
Notes
The Grandma secret is in the umami.
Authentic plantation flavor relies heavily on dashi-no-moto or MSG. If neither is available, swap two tablespoons of the dressing's oil and vinegar for concentrated chicken broth.
Never dress in advance.
Dressing the salad too early will cause the noodles to swell and turn to mush. Always keep the dressing on the side until the exact moment of consumption.
From Cook Hawaiian in America.