Redux: Warabi Kamaboko Salad

This is the warabi you make when you don't have shiofuki konbu.

Warabi Kamaboko Salad #2

     1 bunch warabi
     2 tsp vinegar
     1 kamaboko, julienned
     2 tomatoes, seeded and chopped
     1 small onion, sliced thin
     1 1/2 oz fubuki tara (shredded codfish)
     1/2 c dried shrimp
     1 tbsp sesame oil
     1/4 c shoyu
     1 tsp rock salt

Clean warabi and chop in 1 1/2" pieces, separating thick stalks from tops.  Boil water.  Add vinegar.  Add warabi stalks and set timer for 3 minutes.  When timer has 1 minute left, add tops.  Drain and plunge into bowl of ice water.  Drain.  Combine warabi with remaining ingredients.  Allow to sit at least 2 hours prior to serving.

This is the warabi you make when you don't have shiofuki konbu.

Warabi Kamaboko Salad #2

     1 bunch warabi
     2 tsp vinegar
     1 kamaboko, julienned
     2 tomatoes, seeded and chopped
     1 small onion, sliced thin
     1 1/2 oz fubuki tara (shredded codfish)
     1/2 c dried shrimp
     1 tbsp sesame oil
     1/4 c shoyu
     1 tsp rock salt

Clean warabi and chop in 1 1/2" pieces, separating thick stalks from tops.  Boil water.  Add vinegar.  Add warabi stalks and set timer for 3 minutes.  When timer has 1 minute left, add tops.  Drain and plunge into bowl of ice water.  Drain.  Combine warabi with remaining ingredients.  Allow to sit at least 2 hours prior to serving.