Wendell's Warabi Salad

Wendell had been wanting to make this ever since we ate some at a wedding reception awhile back.  I was finally able to find some warabi at the swap meet this past weekend.

He followed the recipe at the Keeping it Relle site.  It came out good . . . crunchy and very refreshing.

INGREDIENTS

• 1 pound pohole fiddlehead fern (warabi), cut into 1 inch pieces
• 1/2 sweet round onion, sliced
• 2 small roma tomatoes, diced
• 1/4 cup ika dried cuttlefish
• 1/4 cup dried shrimp
• 2 tablespoons shoyu
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon sesame oil

INSTRUCTIONS

• Rinse warabi with clean running water and remove any small hair fibers on the shoots.
• In a medium bowl add ice and water to create an ice bath. Set aside.
• Place a large pot of water over high heat and heat until rolling boil. Add chopped pohole and blanch for 1-2 minutes. Remove pohole and place directly in the ice bath to stop the cooking process.
• To large bowl add pohole, onion, tomato, ika and shrimp and set aside.
• In a small bowl add shoyu, rice wine vinegar, sugar, and sesame oil. Mix to combine.
• Pour sauce over pohole and gently toss to combine.