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Make Ahead

Warabi-Kamaboko Salad

by:
April 28, 2015
4 4 out of 5 stars /
2 Ratings4 total ratings /
Warabi-Kamaboko Salad
Photo by Poi Dog Photography
  • Serves 6
Author Notes

This recipe combines warabi (bracken fern shoots) and kamaboko (pink and white fishcake) for a refreshing salad often found at celebrations in Hawaii. —kikukat

What You'll Need
Ingredients
  • 1-2 pounds warabi (bracken fern shoots)
  • 1 tablespoon white vinegar
  • 1 block kamaboko (pink & white fishcake)
  • 3 tablespoons sesame oil
  • 1 packet (15 oz.) shiofuki konbu (salted, dried seaweed)
  • handful fubuki tara (shredded codfish), long pieces cut shorter
Directions
  1. Wash warabi well. Cut into 1 1/2" lengths, keeping tops separate from thick stem portions.
  2. Boil water in a large pot. Add vinegar. Add stem portions and cook 3 minutes, then add tops and cook an additional minute. Drain. Plunge into ice water until cold. Drain well.
  3. In a large bowl, combine warabi with all other ingredients. Chill and serve.
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1 Review

Wendy G.
Wendy G. December 5, 2020
15 oz dried shioyaki konbu is a lot. I used less than 0.5 oz of prepared genen fujikko which is prepared kelp. 3 min is a long time to boil stems unless very thick. Recommend 2.5 min to preserve green color. Don’t eat for 2 days and keep shaking container if you like sticky gooey warabi.
 

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