Ho’i’o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Local Bay Octopus, and Yellow Tomatoes

Adapted by StarChefs.com
May 2012
Yield: 4 servings


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
soy sauce
sesame oil


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.