雖然這篇fiddlehead ipa鄉民發文沒有被收入到精華區：在fiddlehead ipa這個話題中，我們另外找到其它相關的精選爆讚文章
在 fiddlehead產品中有6篇Facebook貼文，粉絲數超過5,596的網紅Food of Hong Kong by Epicurushongkong，也在其Facebook貼文中提到， @kittylky.meow 今日忽然間短訊問我, 我啲 '季節 春の山菜' 去咗邊, 同埋好唔好食 😳 又會有人咁掛住我包菜 😵 其實我本來係想得閒時炸咗佢嚟食, 咁啱呢兩個星期無乜時間整又費事 tune 炸漿粉, 又唔想嘥油. __ 所以將啲 こごみ Kogomi Fiddlehead 同 たら...
同時也有1部Youtube影片，追蹤數超過92萬的網紅ochikeron，也在其Youtube影片中提到，♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ F...
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- 關於fiddlehead 在 ＤｅｂＯｒａｈ Instagram 的最佳貼文
- 關於fiddlehead 在 yuyatyiu@pmps 于逸堯@人山人海 Instagram 的最佳貼文
- 關於fiddlehead 在 ???????? 香港美食-伊比 Instagram 的精選貼文
- 關於fiddlehead 在 Food of Hong Kong by Epicurushongkong Facebook 的最讚貼文
- 關於fiddlehead 在 stu sis Facebook 的最讚貼文
- 關於fiddlehead 在 Food of Hong Kong by Epicurushongkong Facebook 的最讚貼文
- 關於fiddlehead 在 ochikeron Youtube 的最佳解答
fiddlehead 在 ＤｅｂＯｒａｈ Instagram 的最佳貼文
2021-07-11 08:48:01
𝐒𝐩𝐫𝐢𝐧𝐠 𝐠𝐨𝐧𝐞 𝐰𝐢𝐥𝐝!!! Sansai, mountain vegetables are the epitome of spring in Japan. @ryogotahara makes use of 川七madeira vine, 過貓fiddlehead fern and 蕗の...
fiddlehead 在 yuyatyiu@pmps 于逸堯@人山人海 Instagram 的最佳貼文
2021-05-09 09:41:18
-炸竹筍蝦肉 𝔻𝕖𝕖𝕡-𝕗𝕣𝕚𝕖𝕕 𝕓𝕒𝕞𝕓𝕠𝕠 𝕤𝕙𝕠𝕠𝕥 𝕨𝕚𝕥𝕙 𝕞𝕚𝕟𝕔𝕖𝕕 𝕤𝕙𝕣𝕚𝕞𝕡 🎍🦐🎍🦐🎍🦐🎍🦐🎍🦐 當季的 #竹筍 完全沒有霉味 只有森林的清香 Spring bamboo shoots #takenoko has that calming scent of temperat...
fiddlehead 在 ???????? 香港美食-伊比 Instagram 的精選貼文
2021-03-13 15:59:35
@kittylky.meow 今日忽然間短訊問我, 我啲日本 '季節 春の山菜' 去咗邊, 同埋好唔好食 😳 竟然又會真係有人記得同埋掛住我包菜 🌱☘️💚!! 其實我本來係想得閒時炸咗佢嚟食, 咁啱呢兩個星期無乜時間整又費事 tune 炸漿粉, 又唔想嘥油. __ 所以將啲 #こごみ Kogomi ...
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fiddlehead 在 ochikeron Youtube 的最佳解答
2014-03-19 08:25:26♥FOLLOW ME HERE♥
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Fresh Wakame (seaweed) is in season in spring in Japan!
My mom bought it as a souvenir. wow
You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.
There are many ways to enjoy fresh Wakame. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc... Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc...
I love Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce) which my grandma makes, so I decided to make it with the stems.
It goes great with white rice and perfect for bento box :)
FYI: Ikanago no Kugini (Tsukudani)
http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html
---------------------------------
Kuki Wakame no Tsukudani (Wakame Seaweed Stems Boiled Down in Soy Sauce)
Difficulty: Easy
Time: 30min
Number of servings: N/A
Ingredients:
200g (7oz.) fresh Wakame seaweed stems
200g (7oz.) Enokitake (Enoki mushrooms)
100g (3.5oz.) Shimeji mushrooms
80g (3oz.) boiled Zenmai (Osmunda japonica) *fiddleheads was wrong, sorry...
2 dried Shiitake mushrooms
150ml hot water
A
* 3 tbsp. Sake
* 3 tbsp. Mirin (sweet Sake)
* 3 tbsp. sugar
* 6 tbsp. soy sauce
3 tbsp. ground toasted white sesame seeds
Directions:
1. Blanch the fresh Wakame stems in boiling water (which will turn the natural brown color to the green we are familiar with).
2. Soak dried Shiitake mushrooms in 150ml hot water until they become soft (after 15 minutes or so). Then thinly slice them. Reserve the soaking liquid.
3. Thinly slice Wakame stems. Remove tough base of Enoki mushrooms and cut in half. Remove tough base of Shimeji mushrooms and break into pieces. Cut boiled Zenmai into bite-size length.
4. Place the reserved Shiitake soaking liquid and A in a pot, and bring to a boil. Add the cut ingredients, then cook on medium (stirring once in a while) until the liquid is almost gone for about 15 minutes.
5. Mix in ground toasted white sesame seeds to finish.
You can keep it in the fridge for a week. Or in the freezer for 1-2 months but it may get soggy. In that case, you want to simmer it again to dry out the excess liquid.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_19.html
---------------------------------
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Sayulee
You Can Do It
https://www.youtube.com/watch?v=cmCTHOAboBQ
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FYI (products I used in my videos):
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fiddlehead 在 Food of Hong Kong by Epicurushongkong Facebook 的最讚貼文
@kittylky.meow 今日忽然間短訊問我, 我啲 '季節 春の山菜' 去咗邊, 同埋好唔好食 😳 又會有人咁掛住我包菜 😵 其實我本來係想得閒時炸咗佢嚟食, 咁啱呢兩個星期無乜時間整又費事 tune 炸漿粉, 又唔想嘥油.
__
所以將啲 こごみ Kogomi Fiddlehead 同 たらの芽 Aralia Sprouts 煮埋同塊 鹿児島日本和牛食咗算 🐮
__
*The Japanese Spring Mountain Vegetables #山菜 , 我喺 "Kappo Ro Ann 割烹 櫓杏" 買 @kapporoann
fiddlehead 在 stu sis Facebook 的最讚貼文
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fiddlehead 在 Food of Hong Kong by Epicurushongkong Facebook 的最讚貼文
• Seasonal pregnant Toyama Firefly Fluorescent Squid 🦑 with Vinegar Miso & Udo Mountain Spikenard - 子持ち蛍烏賊の酢味噌あえ (富山産) • うど HKD $80
• Spring time is here when Japanese Mountain Vegetables Tempura blossom 春の山菜の天ぷら 🌱 HKD $120
- ふきのとう (蕗の薹) Butterbur, Brussels Sprouts family
- うどの若葉 White Spikenard Leaves
- たらの芽 Taranome Angelica
- コゴミ Fiddlehead
• 2 types of Dinner Sushi platters here, so we can order more other food for drinks pairing. HKD $350 to $520 each, with a lovely red miso soup 🌃🍣 Me and my friends already used to come here when it was called Sushi Toku back in the days, and nowadays one of the Japanese Chefs ゲス山カリ太郎 san is still the same...
• Crispy Scales Amadai Tilefish Head 甘鯛のかぶと塩焼き. One reason why some of us choose A La Carte sometimes, is because it suits our intentions for the night. In usual Higher end or Michelin Star grade restaurants, or for an Omakase Course, you will get served the prestigious filet of Amadai 甘鯛 松笠焼き.. But we wanted the same effect, but from the Head piece instead for tonight’s drinks pairing... thanks Chefs for preparing!
• Aka Red Miso Soup. All these years, this has been one of my favourites in Hong Kong. The Sushi is decent rather than amazing, but in recent years they did switched to Akasu 赤酢 vinegar with the rice !
【三笠屋 Mikasaya, Tsim Sha Tsui, Hong Kong】