1 bn Spinach 9 oz Daikon radish, peeled -- & thinly julienned 2 oz Carrot, peeled -- & thinly julienned 1/4 ts Salt 10 1/2 oz Soybean sprouts 7 oz Fiddlehead, cooked 1 tb Sesame oil 1 ts Ground sesame seeds Salt -----------SPINACH SEASONINGS----------- 1 tb Minced green onion 1 tb Sesame oil 1/2 ts Salt 1/2 ts Ground sesame seeds --------DAIKON/CARROT SEASONINGS-------- 1 tb Vinegar 2 ts Sugar 2 ts Ground sesame seeds 1 ts Crushed garlic 1 ts Minced green onion 1/4 ts Ground chili pepper ---------BEANSPROUT SEASONINGS--------- 1 tb Sesame oil 2 ts Minced green onion 1 1/2 ts Ground sesame seeds 1 ts Crushed garlic 1/2 ts Salt ---------FIDDLEHEAD SEASONINGS-----
---- 1 ts Crushed garlic 2 tb Soy sauce 1 tb Minced green onion 2 ts Sake 2 ts Mirin Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1-1/2 inch lengths. Add Spinach Seasonings and mix well. Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt. Let stand 10 minutes, then lightly squeeze out water. Add daikon/carrot seasonings and mix well. Discard roots of soybean sprouts. Wash and place 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 cool. Mix in beansprout seasonings. Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add beansprout seasonings to taste. Cook down and sprinkle with ground sesame seeds. Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.
|