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.