Wasabi Soy Fiddleheads Recipes

SOY WASABI MAYONNAISE

Steps:

• In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

WASABI AND SOY SAUCE HUMMUS

Steps:

• Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
• Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
• Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
• Cover bowl with plastic wrap and refrigerate at least 1 hour.

WASABI SOY FIDDLEHEADS

Steps:

• * To Clean: In a large bowl in the sink, rinse the fiddleheads under water and dislodge the brown scales; drain and repeat. Trim the ends off the ferns (last piece on the coils).
• Bring a large saucepan of salted water to a boil. Add the cleaned fiddleheads and cook for about 10-12 minutes or until they are tender; drain and set cooked fiddleheads aside.
• In a small bowl, whisk together wasabi paste, water, sugar and soy sauce.
• Transfer the cooked fiddleheads to a bowl and pour the sauce over them. Toss gently to coat and serve hot or at room temperature.