You won't find this at plate lunch places or hotels, and only rarely might you find it in the Hawaii Regional Cuisine restaurants like Alan Wong's or Roy's.
Warabi is sold in bunches like spinach. Clean, cut and boil it. Mom makes a kind of salad using dried shredded codfish, chopped kamaboko, a little shoyu, sesame oil and shio fuki konbu (dried, salted and shredded konbu). Mom says do not even try using konbu sheets and shredding those because it is Not The Same Thing. The sheets, she says, are dashi-konbu. There's no recipe to post right now because it's chock-ful of ingredients that are quite difficult to find unless you live in Hawaii. But it's well worth seeking out when you are in Hawaii.
On a 'freezing-cold' day where the temperature slipped to the mid-70s during the day, Mom decided it was watercress soup weather.
Chicken, beef and vegetable broth, ginger, garlic, sake, bit of dashi powder, pork and watercress. This is a highly requested meal, and can be easily made in non-Hawaii locales. Three phone calls later, I wrangled out a general recipe. Click here for what I did.
Eat Well. Be Well.