Sides and Salads Recipes - Mooli, Broad Beans and Salmon Roe Recipe

Ingredients

• 200g/7oz mooli (daikon), peeled

• 1 nori sheet

• 1 kg/2 1/4lb broad (fava) beans in their pods, shelled

• 1.5ml/1/4 tsp wasabi paste from tube or 2.5ml/1/2 tsp wasabi powder mixed with 1.5ml/1/4 tsp water

• 20ml/4 tsp shoyu

• 60ml/4 tbsp ikura

• salt

Serves 4

---

Method:

1. Grate the mooli finely with a mooli grater, or use a food processor to chop it into fine shreds. Place the mooli in a sieve and let the juices drain.

2. Meanwhile, tear the nori with your hands into flakes about 1 cm/1/2in square.

3. In a small pan, cook the broad beans in plenty of rapidly boiling salted water for about 4 minutes. Drain and immediately cool under running water. Remove the skins.

4. Mix the wasabi paste with the shoyu in a small mixing bowl. Add the nori flakes, toasted if you wish, and skinned beans, and mix well.

5. Divide the beans among four individual small bowls, heap on the grated mooli, then spoon the ikura on top. Serve cold. Ask your guests to mix everything well just before eating.

This unusual combination of muted colors, flavors and textures makes it ideal company for a refreshing glass of cold sake.

Cook's Tips: The bright inner green part of broad beans makes a delicious snack when cooked. Simply boil shelled, un-skinned beans in very salty water then drain. To eat, snap off the top part of the skin and squeeze the contents into your mouth. Toast the nori sheet before tearing into small pieces. Do this by waving the edges over a medium gas flame a few times.