Kuana Torres Ho’i’o Fern Shoot Salad

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Kuana-Torres-Hoio-Fern-Shoot-Salad
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Hawaiian musician Kuana Torres Kahele joins us on the set of Cooking Hawaiian Style to make his traditional ho’i’o fern shoot salad recipe.

Kuana-Torres-Hoio-Fern-Shoot-Salad-Recipe
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5 from 4 votes

Kuana Torres Ho’i’o Fern Shoot Salad

Hawaiian musician Kuana Torres Kahele joins us on the set of Cooking Hawaiian Style to make his traditional ho'i'o fern shoot salad recipe.
Prep Time10 mins
Active Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Hawaiian, Local
Keyword: kuana torres, oc16, hawaiian, hoio, fern, shoot, salad, recipe, breakfast recipes, fern shoot salad recipe, hawaiian fern shoot salad recipe
Yield: 1 Serving
Calories: 1992kj
Author: As Seen On OC16

Materials

  • 2 bunches of hō'i'o (warabi fern)
  • 2 bags soft cuttlefish 1.5 oz. each, chopped
  • 5 tomatoes diced
  • 2 large yellow onions chopped
  • 2 packages Gobo / Fishcake
  • 3-4 small red Hawaiian Chili peppers minced
  • 1 package Kamaboko
  • 1/3 cup Oyster Sauce
  • Hawaiian salt to taste
  • 1/3 cup Sesame Oil

Instructions

  • Clean and wash hō'i'o thoroughly.
  • Make sure all hair is removed from fern.
  • Gently bend hō'i'o. If the h?‘i‘o is soft and flexible, it is an edible portion. Hard portions are tough, typically the bottom third, and must be cut off. 
  • Cut hō'i'o into 1 inch pieces and place into a large bowl or pan for soaking.
  • Boil large pan of water and pour over hō'i'o enough to totally cover. Soak 5 minutes. 
  • Drain in the sink and flush with cool water. Return to bowl/pan for ice water bath to cool fern pieces quickly and completely. This keeps fern crisp and not slimy for the salad.
  • After 30 min, drain water thoroughly and leave in bowl.  
  • Add tomato, cuttlefish, chili pepper and onion to drained hō'i'o.
  • Cut Gobo/fish cake in half and then into thin 1” pieces.
  • Kamoboko to be cut into thin pieces–Add both to mixture.  
  • Stir mixture adding sesame oil and oyster sauce and Hawaiian salt to taste.
  • Mix well by hand. Put into a large Ziploc bag and allow to marinate, refrigerated for 1-2 hours prior to serving.

Nutrition

Calories: 1992kj | Carbohydrates: 103g | Protein: 212g | Fat: 91g | Saturated Fat: 16g | Cholesterol: 452mg | Sodium: 2675mg | Potassium: 5739mg | Fiber: 26g | Sugar: 58g | Vitamin A: 6146IU | Vitamin C: 198mg | Calcium: 337mg | Iron: 14mg
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