Brown Sugar Miso Fiddleheads

Wash fiddleheads and pat dry. Once dried, cut brown ends off and immediately place in a pot of water to prevent re-browning. (It’s best to store fiddleheads in the refrigerator in a bowl of water until ready to use them. This will also serve to clean them.)

Bring fiddleheads to a boil and gently boil for 3–4 minutes, then immediately remove from hot water and submerge in cold water to stop further cooking.

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.

In a pan, heat sesame oil over medium heat, then add fiddleheads. Sauté 1 minute. Add brown sugar and miso mixture to pan and cook for an another 2 minutes until sauce becomes bubbly and thick.

Garnish with black sesame seeds and serve immediately.