春の味覚☆たらの芽の下処理方法&天ぷら 
Spring Delicacy: Preparing and Frying Fiddlehead Ferns
This recipe has become popular! Fiddlehead ferns have a subtle bitterness and aroma that herald the arrival of spring. They are delicious and easy to prepare, truly the king of wild vegetables!
The origin of this recipe
Wild vegetables that make you feel the breath of spring. Their slightly bitter taste, packed with the strength and nutrition of nature, is exceptional. Enjoy the deliciousness of the ingredients through tempura or ohitashi.
Spring Delicacy: Preparing and Frying Fiddlehead Ferns
This recipe has become popular! Fiddlehead ferns have a subtle bitterness and aroma that herald the arrival of spring. They are delicious and easy to prepare, truly the king of wild vegetables!
The origin of this recipe
Wild vegetables that make you feel the breath of spring. Their slightly bitter taste, packed with the strength and nutrition of nature, is exceptional. Enjoy the deliciousness of the ingredients through tempura or ohitashi.
Cooking Instructions
- 1
These are fiddlehead ferns. They have a natural bitterness, but there's no need to remove it if you're making tempura.
- 2
Peel off the outer husk by hand, and if there are any brown parts, cut them off with a knife.
- 3
Clean the fiddlehead ferns. If they are dirty, rinse them with water; otherwise, wipe them with a damp paper towel.
- 4
Prepare the tempura batter according to the package instructions, add the fiddlehead ferns, and fry in oil at 355°F (180°C) for about 1.5 minutes.
- 5
Drain the oil well, sprinkle with salt, and enjoy them hot.
- 6
If making ohitashi or a salad, remove the bitterness. See the recipe "How to Prepare Fiddlehead Ferns and Koshiabura" Recipe ID: 19713913.
- 7
On March 9, 2020, this recipe made it into the top 10 in popular searches for "fiddlehead ferns"!
- 8
On March 22, 2020, it reached number 1 in popular searches for "fiddlehead ferns"!
- 9
On April 22, 2020, it was featured as a trending recipe! Thank you for all the feedback!
Similar Recipes
-
Fresh Artichokes, Preparing and Serving Fresh Artichokes, Preparing and Serving
Although it looks like a lot of prep work, it is simple and easy. The results are so worth it, fresh artichokes are delicious and fun to eat. Add a few sauces for even more flavor!
-
Simmered Flounder: Preparation Simmered Flounder: Preparation
Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down.If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one.I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste. For 2 servings. Recipe by nyatto
-
Spring Chicken with Fennel, Sweet Onion, and Orange Zest Spring Chicken with Fennel, Sweet Onion, and Orange Zest
Spring Chicken with Fennel, Sweet Onion, and Orange Zest
-
Oyster Mushrooms Fritters Oyster Mushrooms Fritters
Eat these as delicious snack with spicy ketchup or simply add soup and steamed rice.#mushrooms #fritters #tempura
-
Fragrant Pan-Fried Smelt with Roe Fragrant Pan-Fried Smelt with Roe
Fried smelt alone is tasty, but I felt that they'd transform into a grand dish with some dredging.The water to dissolve the tempura flour is just a suggestion, so start with a smaller amount and adjust it to achieve your preferred consistency. Recipe by Raby -
Stirfry Green Beans Stirfry Green Beans
Me and my family has eaten this for so many years. It's also low carb if you want to make it lower carbs remove the onion. Onions have quite a few carbs compared to other vegetables. A medium sized onion has about 10 carbs green beans about a cup has 7 carbs.
-
Simmered Flounder Made in a Frying Pan Simmered Flounder Made in a Frying Pan
My mother told me that I had to use a large saucepan when making simmered dishes, but I had trouble when cooking fish, because I couldn't turn it over easily. I thought it would be better in a frying pan, after all, a frying pan is large and wide and the fish won't burn. I tried it and it worked fine. Now, I always make fish dishes in the frying pan.It can be tricky to turn the fish over, so I used a spatula. It's easier if you use the edges of the pan to help you. The fish won't burn in a non-stick frying pan, so even beginners will find this easy. The fish will crumble if you leave the heat on high, so be careful. Recipe by cleam -
Fresh pole bean in butter Fresh pole bean in butter
I grew up growing, picking, snapping, and eating these. Usually they are boiled with onion butter and bacon or ham. That is another recipe. This one is easy and delicious. These are grown locally. Some people call these Italian green beans, which are usually canned, but there is an entirely different flavor when its fresh. -
Dry Fry Green Beans Dry Fry Green Beans
I'm not real sure how it gets its name since it is pan fried in oil. But the texture using this method is good. The flavor can be adjusted to your liking, and it's pretty easy and quick. Just prep everything first. You do a lot of stirring during the cooking process and don't have time to prep while you cook, trust me, you will end up with some under cooked, and some extremely over cooked if you do.This is usually a side dish, but we used it as a main course tonight, mostly due to time limits.I used some long beans tonight, but regular ole green beans, butter beans, pole beans, all work. Thicker ones take a minute or two longer to cook is all.
-
Preparing Fried Mejina (Rudder Fish) Preparing Fried Mejina (Rudder Fish)
Someone made this for me at a fisherman's hotel and it was delicious! That's how I decided to make it myself.I hate finding bones in my mouth when I eat!! I tend to use meat prepared for sashimi use. However, while I think that anything is fine, there isn't really any trick to this recipe.I have never seen mejina sold in big cities, but if by some chance you do find it, please try making this! It's so delicious! Recipe by Tatakaukokkusan -
Fried Green Beans with Scrumbled Eggs Fried Green Beans with Scrumbled Eggs
This food is one of my mom's favorite recipes for her children. When I was kid, for a working mom like her, preparing this food was an advantegous because of its timeless to prepare and its rich taste as well. Green beans are great in taste and in texture. They are sweet and crunchy. For any cook with green beans, the key is always "dont cook them too long or you will loose their great taste".
-
Spring Asparagus Spring Asparagus
My version of spring asparagus with prosciutto... Credits to my friends from Tirol and Bavaria 😍 🇮🇹🇩🇪
More Recipes
