Spicy Cod Roe and White Radish Sprouts Don

Name: Spicy Cod Roe and White Radish Sprouts Don (Karashi Mentaiko Kaiware Daikon Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Extra virgin olive oil 4 tsp; Spicy cod roe (karashi mentaiko) 1 sac, about 60 g (2 oz); Steamed rice 400 g (14 oz), at room temperature; Salt-preserved seaweed (wakame) 20 g (⅔ oz); Salt-preserved seaweed (wakame) 20 g (⅔ oz); Fresh lemon juice ¼ tsp; White radish sprouts (kaiware daikon) 1 packet, washed and halved; White radish sprouts (kaiware daikon) 1 packet, washed and halved; Toasted white sesame seeds (iri goma) 2 tsp + more for garnishing; Toasted white sesame seeds (iri goma) 2 tsp + more for garnishing; Shredded nori seaweed (kizaminori) for garnishing; Shredded nori seaweed (kizaminori) for garnishing; Usukuchi soy sauce ¼ tsp

Karashi Mentaiko Kaiware Daikon Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This flavourful dish does not require cooking at all. If you have steamed rice ready, you can start your meal in 5 minutes. To ensure freshness and good taste, choose cod roe of good quality and prepare everything just before serving.

Ingredients

Spicy cod roe (karashi mentaiko) 1 sac, about 60 g (2 oz)

Asia
Japan
Fish course
Lunch
Preserve
Pescatarian
Spicy

Method

Insert the tip of a knife into cod roe sac to slit it open. Using a spoon or the dull side of the knife, carefully scrape out the cod roe into a clean dry bowl.
Mix 2 tsp olive oil and lemon juice into the roe.
Wash preserved seaweed (wakame) and soak in water for 5 minutes. Cut into 3-cm (1¼-in) strips.
Mix rice with sesame seeds and scoop int