Warabi (Fern Shoot) Pupu - cooking recipe

Ingredients

3 bundles warabi
water
1 Tbsp. Hawaiian salt
1 pkg. shiofuku konbu (1.4 oz.)
1 kamaboko (fish cake), cut in strips
2 oz. codfish, shredded
3 Tbsp. sesame oil

Preparation

Cut
warabi into 1-inch lengths.
I pile the stem ends, middle part
and\ttips
separately.
Bring water to boil; add salt.
Add warabi, stem end first, then middle part.
Bring to boil;
cook for about 1 minute, then add the tips.
As soon as tips
turn color,
drain in sieve and dunk in a large bowl of water.
Drain and dunk in water several times until the warabi is cooled.
(The trick here is to cool it immediately, or else the
warabi
will turn
brown
or black, although it is still edible.)
Drain
well. Toss
together
warabi
and
remaining ingredients.
Can be eaten right away.
Refrigerate leftovers.