Warabi (Fern Shoot) Pupu

• 3 bundles warabi
• water
• 1 Tbsp. Hawaiian salt
• 1 pkg. shiofuku konbu (1.4 oz.)
• 1 kamaboko (fish cake), cut in strips
• 2 oz. codfish, shredded
• 3 Tbsp. sesame oil

1. Cut
2. warabi into 1-inch lengths.
3. I pile the stem ends, middle part
4. andtips
5. separately.
6. Bring water to boil; add salt.
7. Add warabi, stem end first, then middle part.
8. Bring to boil;
9. cook for about 1 minute, then add the tips.
10. As soon as tips
11. turn color,
12. drain in sieve and dunk in a large bowl of water.
13. Drain and dunk in water several times until the warabi is cooled.
14. (The trick here is to cool it immediately, or else the
15. warabi
16. will turn
17. brown
18. or black, although it is still edible.)
19. Drain
20. well. Toss
21. together
22. warabi
23. and
24. remaining ingredients.
25. Can be eaten right away.
26. Refrigerate leftovers.

warabi, water, hawaiian salt, shiofuku konbu, kamaboko, sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488842 (may not work)