I wash the Fiddle head ferns well in several changes of cold running water and remove discolored ends of the stems. I boil the fern in a large amount of salted water for 5 minutes (The water browns in the first boil). I drain them in a colander, then wash in cold water. Repeat this process twice more (total of 15 minutes cooking or boiling time and three changes of water). This process is called "nikobosu" 煮こぼす (boil and drain) in the Japanese cooking parlance. After the last boiling and draining, place them in a sealed container with an ample amount of cold water. I leave it in the refrigerator overnight. Once this preparation is done, it is fairly easy to use the Fiddle head fern in a dish. I decided to make a rather rustic Izakaya or home style dish.
The Fiddle head fern has an interesting texture and flavor. With a combination of konnyaku and aburaage and some spiciness, this is a good rustic dish but given the amount of preparation required, I am not sure if I will make this often (probably once a year).