Step 2, Beijing onion radish cleaned and peeled, cut 6 cm section, Beijing onion section in half, take the outer layers of green onion skin, radish and then cut into 2 mm thick, two centimeters wide slices.
Step 3, radish slices into a bowl, pour ice water to soak for 20 minutes to drain, ice water soak can reduce astringent spicy flavor. Heat a skillet, pour olive oil onto a kitchen towel, wipe the pan and fry the roe on medium-low heat until golden brown on both sides. (Fry for 2-3 minutes on each side, keeping pressure on the roe with a spatula as it cooks so that the roe is evenly heated.)
Step 4: Cut the udon roe into 5mm thick slices with a diagonal knife, stack the king onion, radish slices, and udon roe on top of each other, and arrange on a plate.