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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
- 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
- Wash warabi well. Cut into 1 1/2" lengths, keeping tops separate from thick stem portions.
- 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.
- In a large bowl, combine warabi with all other ingredients. Chill and serve.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad