- 1 bag spinach leaves, stems removed
- 9 ounces [255 g] daikon radish, peeled then cut into really fine strips
- 2 ounces [56 g] carrots, peeled then cut into really fine strips
- 10 1/2 ounces [298 g] soybean sprouts
- 7 ounces [200 g] fiddlehead greens, boiled then drained
- 1 tablespoon [15 mL] sesame oil
- 1 teaspoon [5 mL] ground sesame seeds
- Water
- Salt, to taste
Spinach Seasonings
- 1 tablespoon [15 mL] minced green onion
- 1 tablespoon [15 mL] sesame oil
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] ground sesame seeds
Daikon Radish Carrot Seasonings
- 1/4 teaspoon [1 mL] salt
- 1 tablespoon [15 mL] vinegar
- 2 teaspoons [10 g] sugar
- 2 teaspoons [10 mL] ground sesame seeds
- 1 teaspoon [5 mL] crushed garlic
- 1 teaspoon [5 mL minced green onion
- 1/4 teaspoon [1 mL] ground chili pepper
Soybean Sprout Seasonings
- 1 tablespoon [15 mL] sesame oil
- 2 teaspoons [10 mL] minced green onion
- 1 1/2 teaspoons [7.5mL] ground sesame seeds
- 1 teaspoon [5 mL] crushed garlic
- 1/2 teaspoon [2.5 mL] salt
Fiddlehead Green Seasonings
- 1 teaspon [5 mL] crushed garlic
- 2 tablespoons [30 mL] soy sauce
- 1 tablespoon [15 mL] minced green onion
- 2 teaspoons [10 mL] sake wine [slightly sweetened Japanese rice wine]
- 2 teaspoons [10 mL] mirin wine [sweet Japanese rice wine]
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- Mix together all seasonings into separate bowls; set aside.
- Well rinse then boil spinach leaves into salted boiling water until wilted.
- Drain and transfer into cold water; drain then squeeze out excess water.
- Cut spinach into 1 1/2-inch [4 cm] long strips before mixing in spinach seasonings until well mixed in; set aside.
- Transfer fine daikon radish and carrot strips into a bowl.
- Sprinkle mixture with salt and let stand for 10 minutes.
- Then lightly squeeze out water.
- Well mix in daikon radish carrot seasonings; set aside.
- Discard roots of soybean sprouts.
- Rinse then transfer soybean sprouts into a pan with enough water to cover, and a pinch of salt.
- Cover and cook over medium heat for 10 minutes.
- Drain well and leave to cool before mixing in soybean sprout seasonings.
- Stir-fry drained fiddlehead greens into hot sesame oil.
- Add fiddlehead green seasonings to taste.
- Cook down then sprinkle with ground sesame seeds.
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