Warabi Salad

Warabi Salad is ubiquitous at local Hawaiian parties and bento shops. It's a refreshing and delicious side dish or appetizer. Dad would make this only about three or four times a week at his store, and only in small quantities—usually enough for the day to maintain a high level of freshness. He preferred the Warabi harvested "mauka side" (up in the mountains) in the Spring and Fall months, as it was less slimy. I personally didn't notice a difference. It's easy to make, but to make it the way Dad did, it takes some time due to the extra soak time to make the blanched Warabi less slimy and the marinating time for the Shiofuku Kombu Prep and assembly time - 30 Minutes Total time - 3 to 4 hours (Overnight preferred) Serves 6-8 as a side dish or appetizer Ingredients 30 to 40 Stalks of Warabi 1/2 Block Kamaboko 1/4 to 1/2 Sweet Onion 1/2 Cup Dried Shrimp 5 or 6 Shiitake Mushrooms 1/2 Package Shiofuku Konbu 1/2 Package Noh Brand Kim Chee Powder 1 TBSP Shoyu 1 tsp Sesame Seed Oil Salt to taste Cut Warabi into 1" pieces after blanching and soaking Ika or Dried Cod can be used instead of Dried Shrimp. Soaking the Warabi in cold water makes it less slimy. It may take 1 or 2 hours of soaking and you must change the water if it starts to turn brown(ish) Please let me know if you make this. Hope you like it.