Post by Mephisto927 on Apr 23, 2012 4:02:51 GMT -5
Warabi (Ho‘i’o) Salad
Warabi (fern shoot) is a tasty green salad made with a bracken common in Japan and Hawai'i. Here you can find it in the rain forest areas around the island most of the year, though most often its gathered from January through April. Warabi salad is made up of the blanched baby ferns mixed with tomato, sweet or red onion, and a salty mix of dried seafood/seaweed for flavor
Ingredients
1 1/2 lb. warabi fern shoot (fiddlehead fern)
2 whole tomatoes, thinly sliced on bias or diced
1 sweet Maui onion, thinly sliced (Vidalia)
1/3 pkg. Hondashi (Japanese seasoning)(can be found in Asian markets by the dried soup base)
1 Tbs. Sesame oil
2 Tbs. Shoyu
1 Tsp. garlic powder
1 Tbs. minced ginger
¼ c. rice vinegar
Optional
1 Tbs. Hawaiian Chili (Thai Bird chili or red pepper flakes)
1 package (1.5 ounces) dried shredded codfish rinsed
1 package (1.25 ounces) cuttlefish, finely chopped
1/2 pkg. Shiofuki Konbu in strips (seasoned seaweed strips)
Seaweed salad (Korean style with sesame oil in it)
1 English Cucumber thinly sliced on the bias
Wash, clean and cut warabi.
Cut into 1-1/2 inch lengths.
Separate tender shoots from thick stems.
Bring a large pot of water to a boil. Add stem portions and cook for 3 minutes, then add shoots and cook an additional minute. Drain and rinse in cold water.
Thinly slice onion.
Combine all ingredients mix well.
Chill overnight so that flavours meld
Notes
1 If you can't find Warabi you can substitute either fiddleheads or thinly-sliced asparagus, as the flavors are similar.(Mainlanders call our fern shoots Fiddleheads but they are slightly different)
2 Most often Warabi salad is made with some type fish –
kamaboko (steamed fish cake – the pink and white stuff), dried shrimp, dried cuttlefish strips, dried codfish even fish sauce (Patis or Nam Pla) If you use fish sauce or any of the dried seafood check for saltiness before adding the soy sauce
3 This recipe calls for Hondashi which is a seasoning made of dried, powdered bonito (tuna). Add this before the soy and fish sauces
4 You can also use Korean style seafood salad (wakame seaweed and sesame in a spicy miso vinegar dressing) in place of the konbu strips to add crunch and more flavor
The key to this salad is the fiddlehead ferns, onion, tomatoes, and the asian spiced dressing. Feel free to use whatever veggies appeal to you but do try the dried seafood at least once
Warabi (fern shoot) is a tasty green salad made with a bracken common in Japan and Hawai'i. Here you can find it in the rain forest areas around the island most of the year, though most often its gathered from January through April. Warabi salad is made up of the blanched baby ferns mixed with tomato, sweet or red onion, and a salty mix of dried seafood/seaweed for flavor
Ingredients
1 1/2 lb. warabi fern shoot (fiddlehead fern)
2 whole tomatoes, thinly sliced on bias or diced
1 sweet Maui onion, thinly sliced (Vidalia)
1/3 pkg. Hondashi (Japanese seasoning)(can be found in Asian markets by the dried soup base)
1 Tbs. Sesame oil
2 Tbs. Shoyu
1 Tsp. garlic powder
1 Tbs. minced ginger
¼ c. rice vinegar
Optional
1 Tbs. Hawaiian Chili (Thai Bird chili or red pepper flakes)
1 package (1.5 ounces) dried shredded codfish rinsed
1 package (1.25 ounces) cuttlefish, finely chopped
1/2 pkg. Shiofuki Konbu in strips (seasoned seaweed strips)
Seaweed salad (Korean style with sesame oil in it)
1 English Cucumber thinly sliced on the bias
Wash, clean and cut warabi.
Cut into 1-1/2 inch lengths.
Separate tender shoots from thick stems.
Bring a large pot of water to a boil. Add stem portions and cook for 3 minutes, then add shoots and cook an additional minute. Drain and rinse in cold water.
Thinly slice onion.
Combine all ingredients mix well.
Chill overnight so that flavours meld
Notes
1 If you can't find Warabi you can substitute either fiddleheads or thinly-sliced asparagus, as the flavors are similar.(Mainlanders call our fern shoots Fiddleheads but they are slightly different)
2 Most often Warabi salad is made with some type fish –
kamaboko (steamed fish cake – the pink and white stuff), dried shrimp, dried cuttlefish strips, dried codfish even fish sauce (Patis or Nam Pla) If you use fish sauce or any of the dried seafood check for saltiness before adding the soy sauce
3 This recipe calls for Hondashi which is a seasoning made of dried, powdered bonito (tuna). Add this before the soy and fish sauces
4 You can also use Korean style seafood salad (wakame seaweed and sesame in a spicy miso vinegar dressing) in place of the konbu strips to add crunch and more flavor
The key to this salad is the fiddlehead ferns, onion, tomatoes, and the asian spiced dressing. Feel free to use whatever veggies appeal to you but do try the dried seafood at least once
