Recipe: Karasumi Daikon

Servings: 4

(Photo by Jessica Thompson)

(Photo by Jessica Thompson)


  • 1 sac of karasumi (dried, salted mullet roe), approx 12-15cm long
  • 10cm length of daikon, sliced 3mm thick (apple, pear, and cucumber also work well)
  • Drinking or cooking sake (optional; this softens the karasumi and adds a little extra aroma)
  • Ponzu or sesame oil, to serve (optional)


  1. Remove skin from karasumi.
  2. Rub roe with sake. Add a little extra sake to a frying pan.
  3. Heat the frying pan over a medium-high heat, and fry roe for 30 sec to 1 min on each side.
  4. Once skin is crispy and the inside is still slightly soft and moist, remove karasumi from pan and cut into 3mm-thick slices.
  5. Arrange karasumi and daikon slices on a plate, alternating the order. Serve as is or with a little ponzu or sesame oil.