Warabi-Kamaboko Salad

     1-2 lbs warabi

     1 tbsp white vinegar

     1 block kamaboko, cut in strips

     3 tbsp sesame oil

     1 pkg (1.5 oz) shiofuki konbu

     handful fubuki tara (shredded codfish), long pieces cut shorter


Wash warabi well.  Cut into 1 1/2" lengths, keeping tops separate from thick stem portions.  Boil water in a large pot.  When boiling vigorously, add vinegar.  Stir briefly.  Add stem portions and cook 3 minutes (do not let water boil), then add tops and cook an additional minute.  Drain.  Plunge into ice water until cold.  Drain well.  In a large bowl, combine warabi with all other ingredients.  Chill and serve.