My pal shared a beautiful harvest of fresh warabi with me. I love making warabi salad with kamaboko and cuttlefish but wanted to try something different this time. I saw a Korean dish called Gosari Namul (Korean Stir-Fried Fernbrake) come through my Instagram feed. Koreans use a dehydrated warabi for this dish. I imagine it has a really great texture. I used the fresh warabi and parboiled it then drained it and let it cool. When I was ready to make the dish, I heated a pan with oil and fried the warabi for a few minutes. I added one T of Korean soup stock, (Dashida), 1 T shoyu, 1/2 tsp fish sauce to the pan and fried it for a couple more minutes.
When it was done, I drizzled a little sesame oil and sprinkled toasted sesame seeds over the top and let it cool to room temperature for our side dish! Living Hilo Style.