Island Warabi Salad
Warabi or fiddlehead fern is a popular item here. I can remember when the only place I could find it was on the Big Island, being sold rodeside. Now it is abundantly available at farmers markets across the island. This is the most popular way to serve them.
1 1/2 lb. warabi (fiddlehead fern shoots), 1-inch lengths
salted water, as needed
1 (6 oz) block kamaboko (Japanese steamed fish cake), thinly sliced
2 large tomatoes, sliced
1 Maui onion, thinly sliced
¼ c. Korean seasoned seaweed salad
1 TB sesame oil
2 TB sy sauce
pinch garlic powder
In a large saucepot; parboil warabi in salted water. Drain and place in an ice bath to stop the cooking. Warabi turns a dark color when overcooked. In a large bowl, combine the drained warabi, kamaboko, tomatoes, onion and seaweed salad. Add remaining ingredients and toss well to combine. Refrigerate before serving. Serves 8-10.