fiddlehead tempura

fiddleheads were never better.

i'd rather cheat and get tempura batter mix at the asian grocery store, but this should do if you don't have any on hand.

1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 pinch ground black pepper
1 3/4 cups cold water
1 teaspoon ground ginger (optional)

blend ingredients together in a bowl and dip the fiddleheads in the batter. deep fry in oil until golden, around 2 minutes - make sure they don't get mushy.

serve with tempura sauce. combine:
1 cup dashi
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon minced fresh ginger