Japanese Broad Beans with Daikon and Salmon Roe


  • 1/2 lb Daikon radish
  • 1 nori sheet (available at Asian Markets)
  • 2 and 1/4 lbs of fava beans in their pods, shelled
  • 1/2 tsp wasabi paste
  • 4 tsp soy sauce
  • 4 tbs of orange salmon roe
  • kosher salt to taste
  • Grate the daikon into fine shreds.
  • Place in a wire mesh sieve and let drain.
  • Tear the nori sheets with your hands into flakes about 1/2 inch square.
  • Cook the fava beans in rapidly boiling salted water for about 4 minutes.
  • Drain under cool running water, then remove skins. (you may use canned beans that have already been skinned.
  • Mix the wasabi paste with the soy sauce in a small bowl.
  • Add the nori flakes, toasted if you wish along with the beans, and mix well.
  • Divide the beans among four individual small bowl, heap on the grated daikon, then spoon the salmon eggs on top.
  • Serve the dish cold ask your guests to mix everything well just before eating.

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