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Warabi Salad

Demonstrated by: George Yoshida


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


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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Cooking with Warabi4/16/2002
Cooking with Warabi4/16/2002