Warabi Salad

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

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Ingredients:

Warabi Salad

  • 40 stalks warabi (fern shoots)
  • 1 block (7 oz) kamaboko (Japanese steamed fish cake), slivered
  • 1 pkg (1.5 oz) shiofuku konbu (Japanese dried salted seaweed)
  • 1 pkg (1.5 oz) dried shredded codfish
  • 1 pkg (1.25 oz) cuttlefish, finely chopped
  • 1 Maui onion, sliced
  • 5 tablespoons sesame oil
  • Salt to taste

Directions:

Wash, clean, and cut warabi into 1-inch lengths. Parboil warabi and drain. In a large bowl, combine the warabi, kamaboko, konbu, codfish, cuttlefish, and onion. Add sesame oil and salt; mix well. Chill before serving. Makes 6 servings.

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