Bean in the Green


This dish is a contrast in textures: it pairs crisp daikon leaf with soft cooked broad bean. I have memories of eating this appetizer at restaurants in Taiwan and recreated the dish from memory and taste.


  • 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


  1. Wash the Shen-Li-Hon and blanch in boiling water for one minute, then chop.
  2. Blanch the broad bean until it is soft. This usually takes about two minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with maraschino cherry or other fruit.

Quick-Cooking Tip

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:

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