Happy Donabe Life

Steamed Fava Bean Salad with Sansho

Fava beans are among my favorite spring ingredients, and I get so excited when I see them at a local farmers market. When they are in season, they are so flavorful that I like to prepare them in simple ways. Here is one of my quick and frequently-made fava bean recipes. I steam the shelled fava beans for a few minutes, peel them and toss them with extra virgin olive oil, grated Parmigiano Reggiano, and top with some Salt-Pickled Sansho Berries. The dish is amazing. If you don’t have sansho berries, you can simply finish with sansho powder (and adjust the seasoning by adding a little amount of sea salt).

Vegetarian option

This is a vegetarian dish

Equipment

Mushi Nabe

Servings

2 - 3 as an appetizer

Ingredients

  • About 8 oz (240 g) shelled fresh fava beans
  • 1 tablespoon or more extra-virgin olive oil
  • 1 tablespoon or more freshly grated Parmesan cheese
  • 1/2 to 1 tablespoon Salt-pickled Sansho Berries

 

Procedure

  1. Get Mushi Nabe ready according to the basic steaming instructions.
  2. Spread the fava beans on the steam grate. Steam for 3 – 5 minutes (the steaming time vary depending on the size of the beans).
  3. Transfer the fava beans to a tray and let them cool down enough so they are not too hot to handle.
  4. Peel the fava beans and transfer to a bowl. Drizzle the olive oil and toss. Add the Parmesan cheese and toss again.
  5. Transfer to a serving bowl/ plate and top with the sansho berries.


When the fava beans are steamed, instead of boiled, the sweetness is more pronounced and the texture is really nice, too.

MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
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