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Ingredients
  • 1 pound pohole fiddlehad fern, cut into 1 inch pieces
  • ½ sweet round onion sliced
  • 2 small roma tomatoes diced
  • ¼ cup ika dried cuttlefish
  • ¼ cup dried shrimp
  • 2 tablespoons shoyu
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame oil
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