Kamaboko Patties

It's nice to have had a holiday last week.  The next holiday will be spring break, so it is still weeks away.  And there will be no trip to sweeten the deal of spring break (at least not this year).  Oh well.

I was hoping to be posting a bunch of Instant Pot recipes by now, but that won't happen this week.  I've been trying things in the Instant Pot (IP), but I don't think I'm ready to throw out my Crock Pot and Kuhn Rikon pressure cooker just yet.  I learned that you CAN overcook food in the IP.  Last week, I tried making braised English-style short ribs.  It was a conventional recipe (stove top, oven) which I attempted to adapt to the IP.  I overcooked the ribs!  Yes, overcooked.  The meat was falling-off-the- bone tender, and that was not a good thing.  Short rib has a thick piece of non-meat which feels like a cross between rubber and plastic.  These pieces were attached to every bit of meat!  Gross.

And if that wasn't bad enough, I managed to spill short rib liquid on a placemat.  In spite of washing the placemat multiple times, the placemat, my washer and my dryer still smell like beef.  Seriously.  I will not be having beef for a while.

So until I get things like that  (as well as the clean-up) sorted out, I will not be posting any IP recipes.  I'm going to stick to safe recipes while I wait for additional IP accessories to arrive.  I ordered a silicone steamer, some mini mitts, and a 7" springform pan.  I have not ordered a glass lid yet, although I probably need to get one since I do not have a glass lid which fits it.  My friend Odie ordered a non-stick pan.  That might be something to order eventually.

With the Olympics on TV, I did not spend much time in the kitchen.  I wanted to watch my favorite events, the alpine events...Super G and Downhill.  I'm always amazed at how quickly those people make it down the hill.  I'm even more amazed at some of the freestyle events and how more of those athletes don't end up paralyzed from nasty falls. 

And it's not your imagination.  My last blog post was also about patties, clam patties to be exact.  I guess I like making patties.  In addition to being quick to cook, they are easy to serve and easy to pack as leftovers for lunch.  If you have burger buns on hand, these patties make a great sandwich filling too.  While these are good as is, The Help likes his with Bulldog tonkatsu sauce.  I like to have mine with a sesame kochujang dipping sauce.

click on recipe title for printable recipe

Kamaboko Patties

     1 kamaboko, grated (medium coarse)
     6 shrimps, chopped
     1 can water chestnuts, chopped
     green onion
     3/4 c flour
     1/2 tsp salt
     1 tsp sugar
     1/4 c water

Combine flour, salt and sugar.  Stir in water.  Add remaining ingredients and combine well.  Using a small ince cream scoop, make patties.  Fry on both sides in oil until light brown.

Last Day

October 13, 2017:  Day 5

Saying goodbye to Hokkaido was a sad day.  Toyoko Inn graciously offered to hold our things while we spent the day traipsing around Sapporo.  In spite of Toyoko Inn being a basic hotel, I actually enjoyed my stay.  The place was clean and the daily breakfast, had I not been a piggie, would've been more than ample.

Most of my day alone was spent looking for yarn stores.  I managed to find Mariya, which was a total disappointment.  There was hardly anything of interest to me.

A few days prior, I managed to find a Kanariya outpost in the ESTA shopping arcade at the Sapporo station.  I was thrilled.

But I hit the motherlode again when I found this store, Yuzawaya.  I cannot read Japanese, so I asked someone to read the characters for me, even though the knitting sheep made me quite certain I was at the right place.

This was indeed an awesome store, and I bought some goodies to share with a few special Rav friends.

After all that shopping, I was totally hungry.  I knew I could find something to eat at the station, and it would put me closer to retrieving my bags at Toyoko Inn.

The Keeper was on the outskirts of the city exploring some kind of temple so he was out of play.  Just when I was trying to decide what to eat, I came across Nakaz, also looking for a meal.  We decided to indulge ourselves one last time at Tonkatsu Wako.  Since it was lunch, there was a slightly different menu...different combination sets.  Yum!  This was a great last-meal-of-the-trip, and it was nice to have good company as well.

There was another memorable food experience...a frozen fruit cocktail mochi.  I regret not getting any pics of it, but it was like eating a creamy fruit cocktail in a mochi.

A final thank you to The Keeper for getting me to Sapporo and back home (and every minute in between) safely.

Goodbye, Sapporo...until next time.

After many hours, I finally walked into my home.  Traveling is fun, but it's also nice to come home and enjoy the travel mementos (sake glass from Kitaichi Glass, Otaru).

Cabbage Seafood Salad

I'm exhausted from my weekend.  Yes, from my weekend.  I spent Saturday morning at a volleyball game, and I was quite impressed with the Kohala Cowboys.  Country teams cannot be taken for granted.  They must dedicate lots of time to practicing and honing their skills.  No more volleyball until after spring break.  Spring break, what took you so long?

Just two more days to keep it together at work.  Yay!  I can't believe I made it this far (and I know there is still a long road ahead of me to finish the year).  Prom is coming up soon and graduation will be here in two months.  Ugh.  I feel so unprepared, although I'm more than ready to relax.  I even have my liquid refreshments on deck, and in case Kraken falls short, I brought in reinforcements-wine from a recent Costco trip. 

On the cab ride back to her dorm (bags not even at ambient temperature), D1 laid it on me about the Pure Aloha Festival in Las Vegas coming up in mid April.  No, wait.  I got my story wrong.  She didn't tell me about the festival; she asked me to book her air travel (book=pay for).  Her friend's family will be selling 808 logo items at the festival so she claims she is going there to work.  If she had a car, she could drive to Vegas, but I don't dare suggest it, especially since I know what her driving is like.  I don't think she has ever been to Vegas and likely has no idea how crazy it is to drive there. 

In a few days, D2 will be off on another adventure.  This time the adventure will take her across the continent.  Glad she will be with Uncle Edz (happy 5-0 to you!).  Once again, I'm amazed at all the travel opportunity kids have now.  Times certainly have changed.

With D2 gone this past week, it was only The Help and me.  I figured this was a good time to use up the imitation crab sticks I bought in the jumbo pack from Costco.  D2 said they did not taste like kanikama and wanted nothing to do with them. 

click on recipe title for printable recipe

Cabbage Seafood Salad

     3 tbsp butter, melted
     1/2 small onion, sliced thin
     1/4 c celery, sliced thin (optional)
     2-3 c shredded cabbage
     2 tsp Worcestershire sauce
     1/2 tsp salt
     1/2 c cornflake crumbs
     1 c imitation crab, shredded
     1 c mayonnaise

Preheat oven to 350 degrees.  Grease a 1 1/2 quart ceramic dish.  Pour 1 tbsp butter into a skillet.  Saute onion, celery and cabbage.  Add Worcestershire sauce and salt.  Remove from heat and cool for 10 minutes.  Combine remaining 2 tbsp butter with cornflake crumbs.  Set aside.  Add imitation crab and mayonnaise to sauteed vegetables.  Spread mixture in prepared dish.  Top with cornflake crumbs.  Bake for 15 minutes.

Food Processor Food: Kamaboko Dip

kamaboko=Japanese pink and white steamed fishcake on a wooden board which is normally sold in plastic shrinkwrap

This past week of work went a lot better than the previous week.  Perhaps my body clock got used to waking up early.  Or perhaps my brain knew it would be a short week for the kids.

We had a student-free day on Friday.  While that might sound dandy, I'll take a day with students any day over a "planning & collaboration day" with adults.  Kids rock.

In spite of my reluctance to even try to enjoy Friday, it actually turned out well.  We got a lot done and I was pleasantly surprised at how well everyone present was so task-oriented.

Since there was hardly any traffic that morning (several other teachers were being tortured the same way), I made a small detour and picked up lunch from Asamis Kitchen.  I nonchalantly asked the counter person to add a wonton to my order.  When I bit into the wonton, I was shocked to find it was filled with some type of kamaboko dip.  I've eaten wonton with imitation crabmeat filling before, but the kamaboko dip in the wonton was a novel taste.  Kamaboko dip wonton is something I need to try on my own someday, maybe when D1 returns, since she says she likes kamaboko dip.  I have never seen D1 eat kamaboko dip.  Ever.  But she says she likes it.  Whatevers.

Anyway, while D1 was home for the holidays, she attended a party at a friend's house.  She took a container of kamaboko dip for sharing.  I had made a triple recipe of kamaboko dip since I knew my cousins would be over so there was more than enough for D1 to take to her party.  When I asked her if she liked the dip, she said she didn't have any.  She said she left the container on the patio with some intoxicated boys, and by the time she made her way back to the patio, the dip was gone.

So while I cannot verify that this dip recipe will work well as a wonton filling, I can attest that it is enjoyed as an accompaniment for chips, crackers, and/or vegetables.  I normally just serve it in a dish, but The Help thought it would be cute to pack it onto a clean kamaboko board in the shape of a kamaboko.  If you decide his idea is worth replicating, shape the kamaboko on the board, wrap it in plastic wrap, and chill until ready to serve.  Remove plastic wrap just before serving.

Now you might today might be a good time to try making some kamaboko dip wonton, today being a holiday and all, but I'm a little busy today.  I'm spending the day at work, prepping for tomorrow.  I thought I would be able to get some prep done on Friday, but my time was consumed with other things.  When I thought I might have a moment of breathing room, I had to call the help desk to ask them to fix a mistake created by a colleague.  Apparently the help desk could use some help too.  The person who answered the phone was incompetent and sent me over to the wrong side for help.  When I said, "next time, make it a policy to ask which side I'm calling about before handing me off," the person who took my call said, "please be understanding because we are short staffed."  Dumbass.  My call had nothing to do with staffing!  It took over 30 minutes to get my issue resolves, 25 minutes of which were spent holding for the wrong person. 

 click on recipe title for printable recipe

Kamaboko Dip

     1 block kamaboko, cut into chunks
     2 tbsp celery, minced
     1 tbsp onion, minced
     3/4 c mayonnaise
     1/2 tsp garlic salt

Place kamaboko, celery, and onion, into work bowl of food processor.  Process until kamaboko is chopped fine.  Empty into small mixing bowl.  Add remaining ingredients and mix well.  Chill at least 2 hours before serving.

Oyster Rolls

I love oysters.

I will eat them raw.  I will eat them cooked.

I've eaten raw oysters on both coasts of the United States and in a foreign country.  I bought oyster shooters from some seafood stand in Pike Place Market.  In a fit of drunkenness, my friend DY and I went to a seafood restaurant up the street from our apartment, sat at the bar, and had a bunch of oysters before stumbling home.  My raw oyster experience on the opposite coast was much tamer.  My family and I went to a raw bar in Lexington Market (Baltimore) and filled up on oysters and clams.  I couldn't believe how fast those guys could shuck oysters!  When The Help and I went to Victoria, we enjoyed a cold platter at a seafood restaurant near the harbor.  I got to eat all of the raw oysters on the platter.

Whenever I go to Miyo's, I cannot help but order the fried oysters.  Having attempted, with very pathetic results, frying them at home myself, I can appreciate Miyo's.  I wanted to try the grilled oysters on sticks which were being sold on Miyajima, but I never got around to it.  Until I go back, missing out on the experience will always haunt me.

Unfortunately, the people I live with don't share my enthusiasm for oysters.  They just don't get it.  Losers.

But they will eat oyster rolls.  Go figure.  I think its because the oysters are chopped and there are other ingredients in the mix.  I suppose you could say it's rather underhanded of me to "hide" the oysters.  Oh well, it works.  And in spite of being allergic to some shellfish, D1 can eat oysters, which is a big plus for her since much of the food she associates with home contains oyster sauce.

click on recipe title for printable recipe

Oyster Rolls

     2 cans (8 oz each) whole oysters, drained and chopped
     1 can water chestnuts, drained and chopped
     2 can (4 oz each) mushroom stems & pieces, drained and chopped
     2 tbsp cornstarch
     2 eggs
     1 lb fishcake paste
     2 tbsp sugar
     1 tbsp shoyu
     1/4 tsp 5-spice
     1/4 c chopped green onions
     panko
     oil for frying

Combine cornstarch and eggs with a whisk.  Mix in fishcake paste, sugar, shoyu, and 5-spice.  Stir in oysters, water chestnuts, mushrooms and green onions.  Heat oil in a skillet.  Place panko in a small bowl.  Drop heaping tablespoons (#40 disher) of mixture into panko.  Coat completely with panko then shape into 2-inch long flat oval.  Fry in heated oil, turning once.  Drain on paper towels.  Serve with shoyu-oyster sauce mix.

I barely survived the stress from the Summer Ends music festival from a few weeks ago, when D1 dropped another bomb on me.  She told me her school has a fall break too and she was going to visit friends in California and she was going to take the Greyhound bus to get there.  I was okay up until the "take the Greyhound bus" part.  I was hoping Mr. Dependable would put the brakes on this, but he didn't.

So D1 went on an 8-hour bus ride to downtown LA with her friend A, who was actually going home for the break.  She had contacted the SoCal Uncles earlier in the week, and fortunately, UDus was in town and able to get her from the station, which, I discovered, isn't too far from Skid Row.  Frick!  UDus got her safely to Orange County where she met up with Hawaii friends.

D1 sent me a bunch of pics from her trip.  I guess she had a lot of fun.  She mentioned going to Knotts.  Gee, it's been over 20 years since I've been to Knotts.  I'm sure the attractions have changed a lot.  I wonder if they still offer the chicken dinner.

Of course, all the vicarious happiness garnered from D1's fall break trip was tempered by the anxiety of her getting safely back to AZ.  OMG!  I was on pins and needles hoping she'd make it back to the Greyhound station on time.  It didn't help that she was going back on the overnight bus.  Then came the worry of how she'd get to campus.  I'm glad all went smoothly, and later that day, I received a pic of yukgaejang and banchan from HoDoRi, which seems to be the mainland doppelganger of Restaurant Osaka (she said they also make good katsu).


While D1 was stretching her wings and doing all kinds of shit, D2 was also keeping busy.  Mr. Dependable arranged golf lessons for her.  So far, things seem to be working out.  She hasn't grumbled about going.  We'll see how long this will last. . .

On behalf of all of us here, I'd like to extend a huge high-five to the man who re-energized my career.  Thank you for bringing be back and giving me the opportunity to spend valuable time with my children.  Thank you for helping me remember why I do what I do.  Thank you for having faith in me.  Best wishes in your new endeavor.  I hope our paths will meet again one day.

Long Rice Salad

Happy Labor Day!

Today is a much-deserved holiday.  Looking forward to the 4-day work week.  I've been awake since 4:45 am.  Yes, I know it's a holiday, but I had to take D1 to the airport for some kind of 1-day Key Club convention on Oahu.  I hope she brings back some yummy snack for me.  Not sure why, but I've been ono for Beard Papa (cream puffs).

A whole bunch of my friends went to Honolulu this weekend.  There was an HSTA meeting as well as a food and wine festival.  I wish I could've gone to the food and wine festival.  My new favorite Hilo restaurant, Full Moon Cafe, was there.  I missed my smoky sashimi fix this weekend.  For all you Hilo expats living away, the next time you come home, Full Moon Cafe is a must-try.  Their menu is small and changes daily, ensuring that food is only made with fresh ingredients.  I cannot get enough of the smoky sashimi.  Actually, it's a smoky shoyu with chili pepper oil.  It is kick-ass!

As I was saying, this is a much-deserved holiday for me.  I feel like I've been working like a dog.  Things at work have been hectic, and last week, one of my new coworkers announced his departure.  That leaves a big hole because we really could've used his expertise this year.  Alas, Rhode Island pays better than Hawaii, and a former Hawaii administrator has been recruiting heavily on the East side of the Big Island...she already got another administrator to move.  I wonder who else will follow the pied piper.

I also wonder what else will be placed upon my plate (as well as the other teachers) due to our coworkers departure.  Come to think of it, I wonder what his advisorship was.  And on a very personal level, I wonder who will buy his car.  He has a cute Mini Cooper.  If it had Union Jack mirrors, it would already be in my garage!

As if things weren't hectic enough, last week Wednesday my new elliptical arrived.  I was expecting it sometime this week so I was surprised to come home from work to find The Help assembling it.  The box was huge.  I'm not even sure how he managed to get it into the house without my help.  I have been trying to adjust from the treadmill (now in my neighbors living room) to the elliptical, and it hasn't been easy.  I usually walked over 2 miles each morning on the treadmill, but I've come to realize there is no such thing as "walking" on an elliptical".  It is fricking hell.  I cannot last more than 5 minutes on the dang thing, and my thighs burn at minute 3.  At minute 4, I think I went into cardiac arrest from the dang elliptical.  After 5 minutes, I gave up.  It was no better on Friday, Saturday, or Sunday either...thigh burn, cardiac arrest, give up...every single time.

And sometime between the last post and this one, Kikukat Blog surpassed one million page views.  Wow.  I really didn't expect that!  I began this blog in May 2010, just as I was closing the second darkest year (hope it won't be third darkest!) in my career.  I was looking for a way to keep in touch with faraway family and friends...people who were near and dear to me and helped keep me sane.  So for those of you who read my blog, thank you for giving me this venue to bitch, celebrate, and hang with you.  I hope to see you at the 2-million mark!

click on recipe title for printable recipe

Long Rice Salad

     1 large pkg. long rice*
     1 Japanese cucumber
     1 kamaboko
     1 pkg bean sprouts
     1/2  c sugar
     1/2 c rice vinegar
     2 tbsp shoyu
     2 tsp sesame oil
     1 tsp ginger juice

Cook long rice for 5 minutes in boiling water.  If using Nice brand long rice, cook 10 minutes.  Rinse in cold water, drain and cool.  Spread in an even layer on a serving platter.  Cook bean sprouts in boiling water for 3 minutes.  Rinse, drain and cool.  Spread over long rice.  Sprinkle cucumber over bean sprouts, followed by kamaboko.  Cover and chill until ready to serve.  Combine remaining ingredients in a jar.  Shake well.  Chill until ready to serve.  Shake dressing prior to serving.

*Hawaii might be the only place where we refer to bean thread noodles as "long rice".  In other parts of the world, I think it goes by "cellophane noodles" and "glass noodles".  There are several brands to choose from, and the brand I try to buy is Nice.  The Nice noodles come in a flat pack, rather than bunched in a compact bundle like other brands.  You will need 3-4 ounces (dry weight) for this recipe.

Mike and Matsu, you guys missed a great football Saturday!

The JV played Pahoa's 8-man squad and the varsity played HPA.  The JV game was interesting, as I had never seen an 8-man game before.  Pahoa had some big boys, but the scrappy Viks managed to dominate.  Mercy rule kicked into play.  I got to see my favorite JV running back do some damage to the Dagger defense.

#11 rocks

By the time the varsity game began, it was already dark.  The Help told me my assignment was to shoot "emotion".  I think I did well.  The picture above shows elation.  It's apparent the players and coaches are happy.  I was able to capture the player getting air!

The picture to the right shows reverence and respect.  The boys listen politely as one of the coaches speaks with wisdom. 

The varsity game saw a repeat of the mercy rule, and I was most glad to see that no player was seriously injured.  As a parent, being down on the field is a little disturbing.  I do not like the sound helmets make when they slam against each other, nor do I enjoy hearing the wind knocked out of a player.  It really is spooky when someone takes a little longer to get to their feet.

But what I hate even more than the raw side of football brutality is asshole poser photographers who use flash on the field!  Apparently, the dickhead wearing the red HPA t-shirt had no regard for safety, judging from his flash bursts blinding the players (HPA player included).  Show some respect for the players, asshole! 

it doesn't take a brain surgeon to figure out why the Kamakani receiver missed this pass

Oh, and I almost forgot...emotion in the last picture is despair. 

Somen Inari Sushi

Its the last week of school/work before winter break, and I have food obligations for at least 2 food-centered events this week...an office luncheon (me) and a class activity (D1).  I'm sure D2 has something but I just haven't been notified yet, so make that 3 food-centered events this week.  D1 hasn't voiced an opinion for what she wants to bring (I'm thinking brownies), and I'm thinking about bringing somen inari sushi to the office luncheon. 

People often ask me where I find my recipes.  Although I have a huge collection of cookbooks, which I continually pore through, there are many times when I sample a dish at a party or a meeting then feel compelled to ask for the recipe.  Somen inari sushi happens to be a product of the latter.

 At our family Thanksgiving luncheon at Aunty Janice's house a few weeks ago, Cousin Vinny brought a platter of these fancy pockets.  I took one and persuaded D2 to try it.  Thinking she'd balk at being asked to take a bite of the aburage (she is a sworn tofu enemy), I let her taste a kamaboko sliver first, followed by a noodle, and then by something from the ocean salad.  At that point, she grabbed the aburage and just took a huge bite.  By the time we left Aunty Janice's house, she had consumed at least 5 of the somen inari sushi and was looking forward to diving into the ones we were taking home. There was no way I could've brought home enough, and she was disappointed when she had polished them all off.  After I showered, I texted Cousin Vinny and asked him for the recipe.  The recipe, "Stuffed Aburage", is on page 13 of the newsletter. 

My friend Colleen's mom made something like this for a party nearly 2 decades ago, so I know the recipe has been around a while.  I think I didn't attempt it sooner because I was daunted by having to prepare the aburage.  I didn't realize it came already pre-cooked and pre-seasoned.

Cousin Vinny gave me unsolicited advice on where to find frozen pre-seasoned aburage rectangles (KTA, of course), and he even gave me advice on how to deal with the liquid that gets squeezed out from the aburage.  All his knowledge lead me to question who actually made the dish. . .Cousin Vinny or his wife/boss Aunty Mia.  Cousin Vinny gave credit to Aunty Mia for making the dish, as he was busy making the baked beans, which we also enjoyed.

The One and Only Cousin Vinny and a Copycat

The baked beans was a whole conversation on its own, and The Help and I agreed it was one of the best baked beans we had ever eaten.  Unfortunately, Cousin Vinny was unable to provide a recipe. . .he just "threw in this and that" as a result of a telephone kokua call to Sweetie (his sister-in-law).

I was under the impression that the best cooks worked in my area, but after Thanksgiving, I'm pretty certain that the best cooks are masquerading as employees at Hilo High (Cousin Vinny and Sweetie both work there).

Fishcake Patties

Today finds us kicking off Fall Intersession for public school students and most teachers in the 50th state!  I am finally on break!  And I totally deserve it after the hell week last week.

Things at work were getting a little weird.  The week began with a call from an unrealistic parent...no, I don't think your child will ever be an Air Force One pilot.  Unforeseen collateral damage of professing high expectations is some parents interpret it in a twisted way and grow false hope that ALL children (no matter how cognitively compromised they may be) will be able to embark on a landmark journey which leads to acceptance at an Ivy League college and/or a stellar career.  High expectations are great, provided they are realistic.

Then came the farting.  Uncle passed the clerk's desk and broke wind right by her head.  Twice.  Uncle muttered, "pardon me", as the cheese was cut.  That is sooooo no class.  You had to do it right by the clerk's head?  Thats definitely a hostile work environment and assault, if you ask me.  Then we heard Uncle lifted up a cheek at a meeting, let it rip and said, "I'm so gassy today".  I'm sure students have been written up for doing stuff like that, but I guess some are above the law because it keeps happening.  Gross.

Maybe I'm the one with a stick up my ass (bwahahaha), but growing up, people just didn't do things like that, other than in a juvenile, prank-like way.  I must not be alone because other people voice disdain with that behavior.  The clerk wasn't very happy, and the "pardon me" just didn't cut it as an apology. 

Anyway, back to my break.  I'm planning on baking cookies with the Ds.  Neither of the Ds heard of peanut butter cookies with the criss-cross (the only peanut butter cookie they know is the peanut blossom variety) so I think we need to make peanut butter cookies with criss-cross pattern.  That was definitely a staple growing up.  The Help found a doggie donut recipe on the internet so I may modify the recipe and have D2 help me make some for Sammy & Rain.

I also want to smoke a brisket in the Kamado and make some ginger green onion crab.  I'm not sure how much I'll get to do, but its nice to have the option of planning meals which take time to prepare.  With all the craziness this past week, there was only time for fast, quick dinners.  These fishcake patties saved me one night (and provided lunch the next day). 

I wonder if fishcake patties are a Hilo thing.  Every okazu-ya here sells them in some form.  They are super quick to prepare (buy fishcake paste already made) and leftovers heat nicely.  If you have any veggies on hand such as carrots or beans, mince a small amount and toss them into the mix.  Fishcake paste from Hilo (Amano brand) is white and slightly sweet; Chinese fishcake paste you get in Honolulu is gelatinous gray and savory.  I've used the recipe below with both types of fishcake paste, and both taste great. 

click on recipe title for printable recipe
Fishcake Patties

     1/2 lb fishcake paste

     1 lb imitation crab, shredded

     1 egg

     1 tbsp sugar

     1 tbsp mirin

     2 stalks green onion

     1 can water chestnuts, diced

     1 c panko

Combine all ingredients except panko.  Using an ice cream scoop, drop ball of mixture into panko.  Coat well.  Flatten.  Fry until golden brown.

The panko step is very important if you want to keep the fishcake off your fingers.  Mom never did the panko step, and I remember her constantly wetting her fingers to minimize the sticking.  Of course, then she had the greater problem of keeping the water from her hands from dripping into the hot oil.  This is NOT a declaration that I am smarter than Mom (she might be reading this). 

Local Style: Warabi-Kamaboko Salad

Happy Kuhio Day!  I'm so grateful today is a holiday.  Last week, work was brutal.  Going back to work after a vacation is so difficult.  To make things worse, I had two days of training scheduled (I was the trainer).  I think the training really took the wind out of my sails.  I can only hope that this week will be better, but it already includes a drive to Naalehu for an all-day meeting.  From where I live, driving to Naalehu means leaving the house by 6:00 am, as I refuse to drive over the speed limit anywhere in the national park.  Thats how I'll get to spend my Friday.

The Ds spent this weekend with me.  The house is not any neater than it was before they returned from Honolulu, which leads me to believe I'm the messiest out of us all.  I was hoping the weather would start getting warmer, but it wasn't to be.  Saturday was totally gloomy, and my trip to the Farmer's Market became an essay in how to avoid puddles, extremely slow people, and extremely rude people.  I was behind a throng of people, and I saw this lady pushing her way through the crowd, rudely shoving her body in gaps, trying to get through.  I was horrified when I saw her face. . .it was a local (well, she was born in a foreign country) teacher.  It was THE same teacher whom I saw in Ross who made the cashier, after being rung up, put all her stuff on hold because neither she nor her partner (male) had the $8+ to pay for her purchases (looked like kiddie clothes).  This is the kinda stuff that drives me crazy.  This lady is a science teacher, so obviously she must know how to add.  Isn't it just common sense to know that if you don't have a credit card, you need to have enough cash to cover your purchases?  Ross (haven't been there in a while since its still Lent) has actual price tags on their items, so its not like you need to check out before you have an idea of how much your purchases will cost.  This is the same lady who told me she needed to wear sunglasses in class because of light sensitivity and then in the next breath said how she loves to hang out at the beach.  Hello!!!  No wonder kids get all kinda crazy messages.  The teachers are crazy. . .well, SOME teachers are crazy.

The farmers market trip yielded a pound of biew kew longan, a basket of Waimea strawberries, prickly Japanese cucumbers, and a bunch of warabi (also known here as ho`io. . .I may be missing an okina, or vegetable fern. . .it is NOT the fern that is known to be carcinogenic).  With this wet weather, I'm sure warabi must be thriving in the gulches.

Warabi is something you either love or hate.  I belong to the former.  I love seeing a pan of warabi salad when I go to parties.  Unfortunately, that doesn't happen often so I usually get warabi from the Farmers Market.  I have also seen warabi for sale at KTA and RC tells me Marukai sells it on Oahu (at the price of gold).  Warabi can be prepared in a variety of ways, and my favorite way to eat it is in a salad.  Because its parboiled, it still retains some crunch without being woody. 

My favorite warabi salad recipe uses dried codfish, a flavor which I love.  Some recipes call for dried shrimp, but the flavor of fubuki tara is the best.  Unfortunately, it is not always available in stores, so I buy a big bag when I see it and store it in the fridge to use as needed.

Another ingredient this recipe calls for is shiofuki konbu.  Shiofuki konbu is dried seaweed strips that looks like its coated in white granules (salt).  Some people enjoy eating shiofuki konbu with tea rice.  Sesame oil and shiofuki konbu are complimentary ingredients, and a quick salad can be made by tossing sliced cucumbers, grated carrots, shiofuki konbu, and sesame oil.  Both fubuki tara and shiofuki konbu can be found in the asian foods section in most local markets.

 click on recipe title for printable recipe
Warabi-Kamaboko Salad

     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.