Wasabi Soy Fiddleheads
Delight your taste buds with the bold, umami-packed flavors of Wasabi Soy Fiddleheads, a quick and easy dish that showcases the delicate, nutty essence of these springtime favorites. This recipe combines tender fiddleheads sautéed to perfection with a vibrant sauce made from low-sodium soy sauce, honey, and a touch of fiery wasabi paste, balanced with the tang of rice vinegar and aromatic garlic. Blanching ensures the fiddleheads are tender yet crisp, making them the perfect canvas for the savory glaze. Finished with a sprinkle of toasted sesame seeds and a hint of green onion, this dish is a feast for both the eyes and palate. Ready in just 20 minutes, this recipe is perfect as a unique side dish or an exciting vegetarian appetizer. Add a touch of gourmet to your next meal with this flavorful fusion of earthy and bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 300 grams fiddleheads (fresh or frozen, cleaned and trimmed)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon honey
- 1 teaspoon wasabi paste
- 1 teaspoon rice vinegar
- 1 clove garlic (minced)
- 1 teaspoon sesame seeds (toasted, optional)
- 1 stalk green onion (thinly sliced, for garnish, optional)
Instructions
1. If using fresh fiddleheads, thoroughly clean them by rinsing under cold water and removing any brown papery husks. Soak them in a bowl of cold water for a few minutes, then drain and pat dry.
2. Bring a pot of salted water to a boil. Blanch the fiddleheads for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, honey, wasabi paste, rice vinegar, and minced garlic until well combined. Set aside.
4. Heat the olive oil in a large skillet over medium heat. Add the blanched fiddleheads and sauté for 3-4 minutes, stirring occasionally, until they are tender and slightly crisp on the edges.
5. Pour the soy wasabi sauce over the fiddleheads and toss to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken and glaze the fiddleheads.
6. Remove from heat and transfer the fiddleheads to a serving dish. Sprinkle with toasted sesame seeds and garnish with sliced green onion, if desired. Serve warm.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 18.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
