Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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