Grilled Favas with Ricotta and Yuzu Kosho

Grilled Favas with Ricotta and Yuzu Kosho

I have to admit, I’m pretty excited about this post. It all started when I happened upon some fava beans at the farmer’s market a couple weeks ago. Ok, that’s a lie. This was no chance encounter. I routinely stalk my favorite farmer’s market’s Instagram account and went there specifically for the favas. Anyway, I didn’t really have a plan in mind here. I knew I wanted to grill them, but that was it. The recipe really came together when I decided to add yuzu kosho and ricotta.

Yuzu kosho is a spicy, tangy delight of a condiment. I love anything with yuzu, which is sort of like a Japanese lemon, and thought it’d compliment the grilled favas nicely. I thought adding ricotta into the mix would mellow out the spice of the yuzu kosho, but was genuinely thrilled with how nicely it all came together.

In an effort to ensure that this would be a full meal, I incorporated some beautiful purple radishes and sourdough that I’d also picked up from the farmer’s market. It’s important to note here that I bought the best possible versions of all of these things. It was such a simple dish that I wanted to make sure that I was using quality ingredients, so if you can, you should totally do the same.

It’s also worth noting that you can buy yuzu kosho on Amazon, and at some Asian markets, but you’re unlikely to find it at your regular grocery store. Same goes for the sansho pepper I topped this dish with. I’ll provide links to both of these items in the ingredients section! They’ll be affiliate links, but rest assured, I wouldn’t link you to anything I didn’t wholeheartedly believe in!

Grilled Favas with Ricotta and Yuzu KoshoGrilled Favas with Ricotta and Yuzu Kosho

Grilled Favas with Ricotta and Yuzu Kosho (Also, Bread), 4 servings


  • 1lb fava beans
  • 4 radishes (I used purple, but Easter egg, breakfast, or regular red radishes will do)
  • 1 package ricotta
  • 4 thick slices of sourdough bread
  • Yuzu kosho
  • 2 tsps sliced chives
  • Olive oil (1-2 tbsp should be fine)
  • Salt
  • Pepper
  • Sansho Pepper


  1. Thinly slice your radishes, then set them to the side. I used a mandoline for this, but if you don’t have one or are afraid of slicing your fingers off, a regular knife will do just fine!
  2. Toss your fava beans (skin and all) in the oil and season to taste with salt and pepper. You don’t need to use too much of anything here. You’ll want to make sure that the beans are evenly coated, but don’t feel like you need to drown them in oil. Also brush a little bit of oil on both sides of your bread slices.
  3. Throw the favas on the grill and crank up the heat. Make sure to flip them after a few minutes so that both sides cook evenly. I cooked mine on high heat for about 10 minutes, but grills and preferences are different, so just keep an eye on them and remove once they’re charred to your liking. Place your bread slices on the grill, either while the favas are cooking or afterward. This is really a glorified toasting, so when they look good to you, they’re done. (Btw, if you don’t have a grill, you can totally use a stovetop grill pan!)
  4. Time to plate! Line the bottom of your plates/bowls with favas, then top them with a couple spoonfuls of ricotta, the radish slices, a little dollop of yuzu kosho (warning: this can be spicy, so be careful!), and sprinkle it all with chives and sansho pepper. Serve each portion with a slice of bread, and enjoy!

Note: Fava skins are quite tasty, so feel free to eat them! Just make sure you avoid swallowing any hard fibers, as you might have trouble digesting them. A good rule of thumb is to toss it if it’s not chewable.

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