BROAD BEANS, DAIKON AND SALMON ROE
Sora-mame No Ae-mono is a typical tsunami bar snack eaten throughout
Japan. This unusual combination of colors, flavors and textures makes
it ideal company for a refreshing glass of cold sake in the summer
200g/7oz daikon, peeled
1 nori sheet
1kg/21/4lb broad (fava) beans in their
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
Grate the daikon finely with a daikon
grater, or use a food processor to chop it into fine shreds. Place the
daikon in a sieve and let the juices drain.
Tear the nori with your hands into flakes
about 1cm/1/2in square.
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.
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.
Divide the beans among four individual
small bowls, heap on the grated daikon, then spoon the ikura on top.
Serve cold. Ask your guests to mix everything well just before eating.
The Japanese don't eat the pods of broad
beans. When the beans are in season, people buy huge quantities of
them. Shelled, un-skinned beans are cooked in salted water as salty as
sea water, then drained and heaped into a large bowl. You pick one up
and snap the top tip off the skins then squeeze the bright green
contents into your mouth.
Toasting the nori sheet gives it a crisp
texture and enhances its flavor. Before tearing into small pieces, wave
the edge of the nori over a medium gas flame very quickly a few times.