ELECTRIC KITCHEN

Warabi shines in salad

"The Electric Kitchen" airing in the second half of April features George Yoshida and "Cooking with Warabi."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Warabi Salad

40 stalks warabi (fern shoots)
1 block (7 ounces) kamaboko (Japanese steamed fish cake), slivered
1 package (1.5 ounces) shiofuku konbu (Japanese dried salted seaweed)
1 package (1.5 ounces) dried shredded codfish
1 package (1.25 ounces) cuttlefish, finely chopped
1 Maui onion, sliced
5 tablespoons sesame oil
Salt to taste

Wash, clean and cut warabi in 1-inch lengths. Parboil; drain. Combine with kamaboko, konbu, codfish, cuttlefish and onion. Add sesame oil and salt; mix well. Chill. Serves 6.

Nutritional information unavailable.

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