Brown Sugar Miso Fiddleheads – a delicious recipe with fiddleheads, sesame oil, brown sugar, white miso, rice vinegar, ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.)
2
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.
3
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.
4
4. In a pan, heat the sesame oil over medium heat, then add the fiddleheads. Saute 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.
5
5. Garnish with black sesame seeds and serve immediately.
63
kcal
Calories
3
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound fiddleheads, 1 teaspoon sesame oil, 2 tablespoons brown sugar, 2 tablespoons white miso, and more.
Yes, Brown Sugar Miso Fiddleheads falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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