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Japanese Noodle Salad (Mikimoto)
Posted on 11/18/15 at 7:47 am
Posted on 11/18/15 at 7:47 am
Has anyone ever had any luck recreating the noodle salad that you get as an app from Mikimoto? I found what I thought was a similar recipe online the other day but it was pretty disgusting.
For those that haven't had it, it is a cold noodle salad with a mayo based dressing.
Any and all help is appreciated.
For those that haven't had it, it is a cold noodle salad with a mayo based dressing.
Any and all help is appreciated.
5
Posted on 11/18/15 at 1:48 pm to Haydo
That looks good but is a bit different.
I imagine the mayo based one is some mixture of mayo, rice wine vinegar and maybe a few other things. Doesn't seem too complex but I'm not one that can just taste something and recreate it
I imagine the mayo based one is some mixture of mayo, rice wine vinegar and maybe a few other things. Doesn't seem too complex but I'm not one that can just taste something and recreate it
Posted on 11/18/15 at 2:06 pm to etm512
I have a Japanese friend I can ask for you. A couple questions for clarification:
- What type of noodle? (spaghetti, rice, udon, somen, etc.)
- Were there any vegetables that you could identify? (a lot of these have cucumber, red onion, nori)
- What type of noodle? (spaghetti, rice, udon, somen, etc.)
- Were there any vegetables that you could identify? (a lot of these have cucumber, red onion, nori)
Posted on 11/18/15 at 2:21 pm to rbWarEagle
The menu describes it as:
Rice noodles, cucumber & carrots in a mayonnaise sauce
Rice noodles, cucumber & carrots in a mayonnaise sauce
Posted on 11/18/15 at 2:28 pm to Darla Hood
He believes it is probably a Kani-type salad (kani, referring to imitation crab meat). Maybe they just threw carrots in instead?
Posted on 11/18/15 at 2:32 pm to etm512
Sesame Oil is the trick.
I love Mikimoto's noodle salad. I've gone there for lunch before and gotten just that. Hell, I love Mikimoto period. It's where I discovered sriracha 15 years ago.
After trying to figure it out for years, I replicated the noodle salad. Rice noodles, cucumber, mayo, sesame oil, and sesame seeds.
I actually add diced Roma tomatoes as well, and I added shrimp once. Regardless of whatever combination of ingredients I use (even used angel hair once instead of rice noodles) ... as long as you have the mayo and sesame oil you'll get that distinct, delicate flavor that makes Mikimoto's noodle salad so great.
I love Mikimoto's noodle salad. I've gone there for lunch before and gotten just that. Hell, I love Mikimoto period. It's where I discovered sriracha 15 years ago.
After trying to figure it out for years, I replicated the noodle salad. Rice noodles, cucumber, mayo, sesame oil, and sesame seeds.
I actually add diced Roma tomatoes as well, and I added shrimp once. Regardless of whatever combination of ingredients I use (even used angel hair once instead of rice noodles) ... as long as you have the mayo and sesame oil you'll get that distinct, delicate flavor that makes Mikimoto's noodle salad so great.
Posted on 11/18/15 at 2:39 pm to unclebuck504
Toasted sesame oil is becoming one of my favorite ingredients.
If I were going to make this salad, I'd do something like this:
- Rice noodle: cook, then chill
- Toasted sesame oil: don't overdo it, it's pretty powerful. For 4 servings, I'd use about a tablespoon*
- good mayo*
- touch of lime juice (or apple cider vinegar, rice wine vinegar, or even white vinegar)*
- pinch or two of sugar*
- touch of soy sauce (to taste)*
- cucumber: julienned
- jumbo lump crab or even imitation crab meat (if desired)
*Mix all ingredients thoroughly before adding to crab, noodles, and cucumber
If I were going to make this salad, I'd do something like this:
- Rice noodle: cook, then chill
- Toasted sesame oil: don't overdo it, it's pretty powerful. For 4 servings, I'd use about a tablespoon*
- good mayo*
- touch of lime juice (or apple cider vinegar, rice wine vinegar, or even white vinegar)*
- pinch or two of sugar*
- touch of soy sauce (to taste)*
- cucumber: julienned
- jumbo lump crab or even imitation crab meat (if desired)
*Mix all ingredients thoroughly before adding to crab, noodles, and cucumber
Posted on 11/18/15 at 2:54 pm to Darla Hood
I found three tiny pictures of it on Yelp. Here is one of them:
Posted on 11/18/15 at 2:58 pm to Darla Hood
Oh... that looks more like a wheat based noodle.
Posted on 11/18/15 at 3:28 pm to unclebuck504
Yeah the menu says rice noodle but I wouldn't know the difference
Do you have amounts or ratios you stick to? Also do you think you need the Kewpie type mayo to make a big difference or will regular mayo work?
quote:
unclebuck504
quote:
After trying to figure it out for years, I replicated the noodle salad. Rice noodles, cucumber, mayo, sesame oil, and sesame seeds.
Do you have amounts or ratios you stick to? Also do you think you need the Kewpie type mayo to make a big difference or will regular mayo work?
Posted on 11/18/15 at 3:29 pm to rbWarEagle
quote:
If I were going to make this salad, I'd do something like this:
- Rice noodle: cook, then chill
- Toasted sesame oil: don't overdo it, it's pretty powerful. For 4 servings, I'd use about a tablespoon*
- good mayo*
- touch of lime juice (or apple cider vinegar, rice wine vinegar, or even white vinegar)*
- pinch or two of sugar*
- touch of soy sauce (to taste)*
- cucumber: julienned
- jumbo lump crab or even imitation crab meat (if desired)
*Mix all ingredients thoroughly before adding to crab, noodles, and cucumber
This looks good as well. I am going to buy some of these ingredients and start experimenting
Posted on 11/18/15 at 3:34 pm to etm512
May as well throw a photo in here.
Posted on 11/18/15 at 4:01 pm to rbWarEagle
It is definitely a rice noodle, not wheat.
Posted on 11/18/15 at 4:17 pm to etm512
Really no ratio that I've been using, but I use both the mayo and sesame oil SPARINGLY. Just mix all of the other ingredients that you're using together (I forgot to tell you I omit carrots), then I put just a dap of mayo to bind it. Try to use as little as possible, because when you add the sesame oil it's going to start to thin the mayo.
Also use the sesame oil SPARINGLY. I literally drip it just drops at a time. The sesame oil is really a seasoning, not a substantive ingredient. It should be the accent to your other ingredients that puts the whole thing over the top.
I use Blue Plate Mayo, nothing off the wall.
Also use the sesame oil SPARINGLY. I literally drip it just drops at a time. The sesame oil is really a seasoning, not a substantive ingredient. It should be the accent to your other ingredients that puts the whole thing over the top.
I use Blue Plate Mayo, nothing off the wall.
This post was edited on 11/18/15 at 4:21 pm
Posted on 11/18/15 at 4:43 pm to etm512
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