Removing Aku (Harshness) from Warabi (Bracken Fern)/蕨(わらび、ワラビ)の灰汁(あく)抜き

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While talking with my parents about warabi (young shoots of bracken fern), I realized that they did not know a proper way to remove aku from warabi. They said they boiled warabi in a pot of water plus baking soda for some time.
Well, recipes for removing aku (harshess) from warabi vary. Some recipes do say to boil warabi, but only for ten to twenty seconds. I, for one, do not boil warabi. I made a mistake of boiling warabi for aku removal once, and the warabi ended up being pulpy, losing all of its flavor.
Here are the warabi my father picked up today from two places.

Much shorter and thinner than the ones I used to pick up in the Snow Country.

0. Wash warabi.
1. Bring water (about 2 liters in the photo) to a boil. Turn off the heat.
2. Add 1-2 tsp baking soda per liter water.
3. Add warabi and leave them overnight.
0. ワラビを洗う。
1. お湯を沸かし(写真では2リットル程度)、火を止める。
2. 重曹をお湯1ℓにつき小さじ1、2杯入れる。
3. ワラビを入れ、一晩置く。

Last night:

This morning:

4. Rinse with several changes of water.
4. 水を何回か換えて、洗う。

My parents like to have them with mayonnaise.

I am no big fan of warabi. Besides, the warabi here in Chiba cannot be compared with the ones in the Snow Country.

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