Kuana Torres Ho'i'o Fern Shoot Salad

Step 1

Clean and wash hō'i'o thoroughly.

Step 2

Make sure all hair is removed from fern.

Step 3

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.

Step 4

Cut hō'i'o into 1 inch pieces and place into a large bowl or pan for soaking.

Step 5

Boil large pan of water and pour over hō'i'o enough to totally cover. Soak 5 minutes.

Step 6

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.

Step 7

After 30 min, drain water thoroughly and leave in bowl.

Step 8

Add tomato, cuttlefish, chili pepper and onion to drained hō'i'o.

Step 9

Cut Gobo/fish cake in half and then into thin 1” pieces.

Step 10

Kamoboko to be cut into thin pieces--Add both to mixture.

Step 11

Stir mixture adding sesame oil and oyster sauce and Hawaiian salt to taste.

Step 12

Mix well by hand. Put into a large Ziploc bag and allow to marinate, refrigerated for 1-2 hours prior to serving.