2 pounds fiddlehead ferns
1 small onion, sliced
2 tablespoons shiofuki kombu
1 ounce dried cuttlefish, roughly chopped
¼ pound kamaboko fishcake, sliced
1 pound ripe tomatoes, diced
1 Hawaiian chili pepper, de-seeded and finely minced
Blanch the ferns for 30 seconds, then shock in ice water. Once cool, combine with onion, kombu, cuttlefish, kamaboko, tomato, and chili pepper in a bowl. Season with soy sauce and sesame oil, and serve.