- 1 lb. Shen-Li-Hon (Daikon leaf)
- 1/2 lb. broad bean. You can usually pick this up in bags in the frozen section
- 2 pieces salty egg yolk, cooked
- 1/8 tsp. white pepper
- 1/8 tsp. salt
- 1/4 tsp. sugar
- 1 tbsp. olive oil
- ½ tsp. sesame oil
- Wash the Shen-Li-Hon and blanch in boiling water for one minute, then chop.
- Blanch the broad bean until it is soft. This usually takes about two minutes.
- Mash the blanched broad bean into the 2/3 of the egg yolk (save 1/3 of yolk for decoration), and then mix with chopped Shen-Li-Hone and the seasonings listed above.
- Spread plastic wrap across the bottom of a bowl or deep platter, and then place the remaining 1/3 of the egg yolk at the center. Then pour in the broad bean-yolk mixture and press into the bowl until firm. Cover the bowl with plastic wrap and refrigerate until it is served.
- When the dish is ready to be served, remove the plastic wrap from the top part of the bowl, cover the opening and with a large serving plate and flip the bowl over. Carefully remove the bowl and remaining plastic wrap.
- Garnish with maraschino cherry or other fruit.
In order to keep the cold dish fresh and crispy, keep cooking time short. Do not over cook the vegetable!
What does a package of broad bean look like in the grocery store?
Here is a photo of the frozen broad bean I used in this recipe: