South Shore He’e & Pohole Salad Recipe
Ka’u Orange, Sweet Onion, Sesame Seed, Katsuobushi
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Pohole
Rinse the pohole thoroughly in cold water. If they are particularly long, you may want to cut them into smaller, manageable pieces.
Blanch the Pohole
Bring a pot of salted water to a boil. Add the pohole and blanch for about 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
Prepare the Oranges and Onion
Peel the Ka’u oranges and segment them, removing any seeds. Thinly slice the sweet onion.
Make the Dressing
In a small bowl, whisk together the soy sauce, sesame oil, salt, and black pepper.
Combine the Salad
In a large bowl, combine the blanched pohole, orange segments, and sliced onion. Drizzle with the dressing and toss gently to combine.
Add Toppings
Sprinkle sesame seeds and katsuobushi on top of the salad just before serving.