PRODUCT USED

Aloha Shoyu Original Blend Soy Sauce
Kitchen Soy Sauce
Brown Vinegar

LEARN ABOUT THE CHEF

Shiro’s Saimin Haven

INGREDIENTS

Shiro’s Country Fried Noodles

  • 1 ½ lbs of Chow Mein noodles
  • 8 oz Char Siu or protein of your choice
  • 1 white onion (sliced)
  • ½ Cabbage (Chopped)
  • ½ tsp Aji
  • ¼ tsp white pepper
  • ½ cup Original Blend Aloha Shoyu
  • ¼ cup Kitchen Blend Aloha Shoyu
  • ¼ cup Canola oil

Shiro’s Pork Adobo

  • ¼ cup Canola oil
  • 5-6 lbs Bonless Pork butt (Cut into 1 ½” cubes. Washed and Drained)
  • ½ Round Onion (Chopped)
  • 4-5 cloves of Garlic (Chopped)
  • 2 pieces of Bay leaves
  • 1 tsp Pepper
  • 1 tsp Tabasco
  • ¼ Cup Patis (fish sauce)
  • ½ Cup Sugar
  • 1-2 Tbsp Oyster Sauce
  • 2 Cups Aloha Shoyu Brown Vinegar
  • 2 Cups Aloha Shoyu Original Blend Soy Sauce

DIRECTIONS

Shiro’s Country Fried Noodles

  • Place pan or wok on Medium-High heat, then add oil. Carefully add Char Siu or your preferred protein to pan.
  • Add onions, then Stir/Toss. Cook until onions have slightly wilted.
  • Add chopped cabbage. Stir/toss. Add Aji, and White pepper. Stir/Toss.
  • Add Original Blend and Kitchen Blend Aloha Shoyu.
  • Add in Chow Mein noodles, and carefully separate into pan.
  • Stir/Toss veggies and protein into noodles.

Shiro’s Pork Adobo

  • Place pan on Medium-High heat, then add oil. Carefully place sliced white onions into the pan. Then add Garlic and mix together.
  • Add in Aloha Shoyu Brown Vinegar, Original Blend Aloha Shoyu, Patis, Oyster sauce, Sugar, Tabasco, Pepper, and Bay leaves. Bring mixture to a slight boil.
  • Once the mixture starts to boil, add in the Pork Butt. Stir ingredients together and lower heat to Medium.
  • Simmer uncovered for 45 minutes to 1 hour, or until pork is fork tender. Be sure to mix in between to ensure that the pork does not burn with the Shoyu.

PRODUCT USED IN THIS RECIPE

ORIGINAL BLEND SOY SAUCE

This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

KITCHEN SOY SAUCE

Kitchen Shoyu is the same blend as Aloha Original Blend Soy Sauce without sugar. Mostly commercial use in food service.

BROWN VINEGAR

Brown Vinegar is made from distilled grain vinegar with a 5% acidity level. It is similar to our White Distilled Vinegar with caramel coloring.

LEARN ABOUT THE CHEF

When Shiro’s Saimin Haven opened in 1969, the goal was to serve home-style comfort food at a reasonable price to hard-working people. Franz Shiro Matsuo, the founder, wanted to have a place where people could enjoy good food while forgetting about the stress in their lives.

At 55 years old when many people are looking to slow down as they approach retirement, Shiro was presented with an opportunity to open his own restaurant. At the time, he had endured many hard times and had finally landed a good job as an instructor under the Manpower and Training Act with the Kapiolani Community College. He gave up this secure state job and started with nothing in order to accomplish his “impossible dream” of being his own boss.

Read Full Bio +

Shiro had always had the idea of glorifying the saimin, which was seen as just a lowly snack. He took the saimin to the new level of being a meal in itself. He was the first to introduce vegetables into the saimin. He was the first to introduce chicken, roast duck, roast pork, as well as a trove of other items to the saimin. He paired the saimin with a myriad of sides. He created the Dodonpa – the king of saimin with 10 different garnishes. He created a special saimin for all the different ethnic groups. Today, Shiro’s Saimin Haven boasts a total of 64 different saimin creations! For these reasons, he was known as “Mistah Saimin” to most customers and employees.

Shiro passed away in 2012 but the reigns were passed way back in 1990. From the beginning, Linda Matsuo, Shiro’s daughter, worked for the company part-time and became full-time in 1984. When Jean, Shiro’s wife and partner in business, passed away, Linda took over all the administrative duties. She kept the theme consistent and helped transform the company from a mom-and-pop kind of operation into a computerized, structured establishment. Shiro was the dreamer and Linda was the realist. They were yin and yang. One thing they had in common was the belief in hard work, compassion and simple common sense. While she kept the “if it ain’t broken, don’t fix it” theme, she improved every facet of the business and help to solidify the success of the company.

Bryce Fujimoto, Linda’s son, grew up in the restaurant industry just as she did. He enjoyed working in every station in the front and back of the house. He also gained valuable experience working at many different restaurants. After graduating from the Shidler College of Business, he took what he learned and strove to keep the family tradition going. He joined the management team in the early 2000’s and is now heading the catering and operating side of the business. He has inherited some of Grandpa Shiro’s talent and is continuing the tradition of the weekly “Dear Hearts” poems under the “Saimin, Jr.” label.

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