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


Meat Jun
1 cup shoyu
1 tablespoon sesame oil
1 clove garlic
1 cup sugar
1 pound ribeye, thinly sliced
garlic powder
4 eggs, beaten
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
sesame seeds
Somen Sauce
1 tablespoon oil
1 tablespoon sesame oil
¼ cup vinegar
½ cup shoyu
1 cup sugar


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.