Pohole Salad


  1. Rinse pohole with clean running water and remove any small hair fibers on the shoots.

  2. In a medium bowl add ice and water to create an ice bath. Set aside.

  3. Place a large pot of water over high heat and heat until rolling boil. Add chopped pohole and blanch for 1-2 minutes. Remove pohole and place directly in the ice bath to stop the cooking process.

  4. To large bowl add pohole, onion, tomato, ika and shrimp and set aside.

  5. In a small bowl add shoyu, rice wine vinegar, sugar, and sesame oil. Mix to combine.

  6. Pour sauce over pohole and gently toss to combine. 

  • 1 pound pohole (fiddlehad fern), cut into 1 inch pieces

  • 1/2 sweet round onion, sliced

  • 2 small roma tomatoes, diced

  • 1/4 cup ika (dried cuttlefish)

  • 1/4 cup dried shrimp

  • 2 tablespoons shoyu

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons granulated sugar

  • 1 tablespoon sesame oil