Warabi Mixed Rice

Demonstrated by: George Yoshida.
Cooking with Warabi on April 16, 2002.



Warabi Mixed Rice

  • 20 stalks warabi (fern shoots)
  • 5 dried shiitake (dried mushrooms), soaked
  • 1 tablespoon salad oil
  • 5 dried shrimp, chopped
  • 1 small carrot, minced
  • 2 pieces aburage (fried bean curd), chopped
  • 1 piece (2-piece size tub) konnyaku (Japanese yam cake), finely sliced
  • 1 block (7 oz) kamaboko (Japanese steamed fish cake), slivered
  • 1 can (6 1/2 oz) minced clams, drained
  • 1/4 cup soy sauce
  • 1 heaping tablespoon brown sugar
  • Salt to taste
  • 6 cups freshly cooked rice


Wash, clean, and finely chop warabi. Remove stems from mushrooms; dice caps. In a large skillet, heat oil. Sauté mushrooms, shrimp, carrot, aburage, konnyaku, kamaboko, and clams. Combine soy sauce, sugar, and salt; stir into the mixture. Simmer 5 minutes. Mix in warabi and rice; cook until heated. Makes 6 servings.


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