Barry Pohole Salad! From Executive Chef Barry Villiarimo, Kauiki Dinner room in Hana Maui. Main Ingredients: 12 oz. Pohole 2 cups Onions, julienne style (preferably Maui Onions) 2-½ cups Kula tomatoes, julienne style 3 to 4 Shiitake mushrooms, julienne style 5 to 6 filleted anchovies Shoyu Sesame Dressing Ingredients: 1 Tablespoon light soy sauce 1 oz. rice wine vinegar 1 Tablespoon Sesame Seed Oil 2 oz. Sugar 1 Tablespoon Sesame Seeds Directions: 1. Wash hairs from Pohole and use pieces that break off easily. 2. Blanche shoots by immersing in boiling water for 3 minutes. 3. Drain and chill. 4. Mix dressing ingredients in bowl and add to salad ingredients. 5. Salt and pepper to taste. Be sure to serve cold.

Fern Shoots Salad With Maui Onion, Oven Dried Tomato, and Seared Aku with Nori Vinaigrette Main Ingredients: 6 oz. Pohole, Cut and Blanched 1 oz. Maui Onion, julienne style 1 Tablespoon Oven Dried Tomato, Minced 3 oz. Aku, Sliced, Rolled in Fresh Chervil and Seared 1 Teaspoon Sesame Seed, Black and White 1 Teaspoon Lime Zest, Chopped 1 Tablespoons Macadamia Nuts, Toasted 1 Teaspoon Sesame Oil Vinaigrette Dressing Ingredients: 1 Tablespoon Balsamic Vinegar 2 Tablespoons Olive Oil 1 Tablespoon Macadamia Nut Oil 1 Teaspoon Furikake (Mixture of dried 7 ground fish condiment) 1 Shallot, finely diced 1 Teaspoon Ginger, Chopped Directions: 1. Mix Pohole, Maui Onion and Tomatoes in bowl. 2. Make Vinagrette with listed ingredients. 3. Toss the Vinagrette with the Pohole mixture; Place on plate. 4. Lay Sliced Aku around Pohole. 5. Drizzle with Sesame oil and sprinkle entire dish with Macadamia Nuts Rene's Pohole Salad: 1 lb.   Pohole shoots                                                    1 large Onion thinly diced (preferably Maui onion)                  ½ lb. Your choice of dried cuttlefish, dried shrimp,                       Or sautéed shrimp, cut into ½ "pieces                 2 large Tomatoes, diced    Dressing: 1 cup Mayonnaise 1 oz Sesame Seed Oil 1 oz Rice Vinegar Clean Pohole by washing off hairs.Use portion of stalk where it breaks off  easily from the bottom should be ½ -1 inch. Break into 1" pieces.  Add balance of salad items and toss. Blend dressing ingredients and pour over salad.  Refrigerated sever cold.  Pohole Salad: Wash hairs from 1 lb of Pohole use the whole stem discard ½  - inches of the bottom stem.Drain and chill. Slice and dice 1 sweet onions, Dice1 Tomatoes.Toss with fern shoots and chill. Blend Hana Herbs Pohole Sauce dressing and chill.  Just before serving pour the dressing over the Pohole mix salad.  Serve Cold. For additional Pohole cooking and prep instructions go to our Pohole Page.