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
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Ingredients
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1-2 pounds
warabi (bracken fern shoots)
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1 tablespoon
white vinegar
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1
block kamaboko (pink & white fishcake)
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3 tablespoons
sesame oil
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1 packet
(15 oz.) shiofuki konbu (salted, dried seaweed)
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handful
fubuki tara (shredded codfish), long pieces cut shorter
Directions
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Wash warabi well. Cut into 1 1/2" lengths, keeping tops separate from thick stem portions.
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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.
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In a large bowl, combine warabi with all other ingredients. Chill and serve.
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