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.