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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.