Ingredients
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1/2 pound
fiddleheads
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1 teaspoon
sesame oil
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2 tablespoons
brown sugar
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2 tablespoons
white miso
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1 teaspoon
rice vinegar
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2 teaspoons
minced ginger
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1 tablespoon
water
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1 tablespoon
black sesame seeds
Directions
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1. Wash and pat dry your fiddleheads. Once dried, cut the brown ends off and immediately place in a pot of water to prevent re-browning. (It’s best to store your fiddleheads in the refrigerator in a bowl of water until you’re ready to use them. This will also serve to clean them.)
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2. Bring your fiddleheads to a boil and gently boil for 3-4 minutes, then immediately remove them from the hot water and submerge in cold water to stop further cooking.
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3. Mix together brown sugar, white miso, rice vinegar, ginger, and water until smooth, and set aside. I used frozen ginger to save on prep time.
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4. In a pan, heat the sesame oil over medium heat, then add the fiddleheads. Sauté 1 minute. Add the brown sugar and miso mixture to the pan and cook for an another 2 minutes until the sauce becomes bubbly and thick.
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5. Garnish with black sesame seeds and serve immediately.
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