Ribeye and Somen Salad

Adapted by StarChefs.com
October 2012
Yield: 8 servings
Chef Mavro's adaptation on former Stage Alyssa Tokumura's beloved staff meal recipe

INGREDIENTS:

Meat Jun
1 cup shoyu
1 tablespoon sesame oil
1 clove garlic
1 cup sugar
1 pound ribeye, thinly sliced
flour
salt
pepper
garlic powder
4 eggs, beaten
oil
Somen Salad
Somen noodles
Romaine lettuce
Kamaboko (fish cakes)
Char siu or Spam
eggs, cooked omelet style and thinly sliced
cucumbers, seeded and sliced thin, lengthwise
Meat Jun Sauce
½ cup shoyu
4 tablespoons vinegar
3 tablespoons hoisin sauce
2 stalks green onion, chopped
2 cloves garlic, minced
sriracha
sesame seeds
Somen Sauce
1 tablespoon oil
1 tablespoon sesame oil
¼ cup vinegar
½ cup shoyu
1 cup sugar

METHOD:

For the Meat Jun:
In large bowl, combine the shoyu, sesame oil, garlic, and sugar. Marinate the ribeye in the mixture for 1 to 2 hours. In another bowl, combine the flour, salt, pepper, and garlic powder. Dip the meat in the flour mixture, then in the egg wash. Heat oil in a large frying pan, and fry meat until crispy, about 2 minutes.

For the Somen Salad:
Bring a large pot of water to a boil, and cook noodles according to package directions. Strain, shock in ice water, and keep cool. In a large bowl, combine noodles, lettuce, kamaboko, Char Sui (or Spam), egg, and cucumber.

For the Meat Jun Sauce:
In a medium bowl, combine the shoyu, vinegar, hoisin sauce, green onions, garlic, Sriracha, and sesame.

For the Somen Sauce:
In a small bowl, whisk together the oil, sesame oil, vinegar, shoyu and sugar.

To Assemble and Serve:
Pour the Meat Jun Sauce and Somen Sauce into small ramekins. Plate Meat Jun and Somen Salad. Serve sauces on the side.

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