Bold, yet refreshing! Here’s a super quick and easy prosciutto appetizer using Japanese kaiware daikon (radish sprouts), cucumber, and a delicious garlic and Kewpie Mayo spread!
Believe it or not, prosciutto is quite popular in Japan. You’ll commonly find them in restaurants or bars as an appetizer served with beer or wine. The most popular ways they’re enjoyed are either by itself, or wrapped with Japanese kaiware daikon, as shown in this recipe.
It’s a super easy appetizer to put together – no oven required! Just pull out all the ingredients from your fridge, throw it all together, and you have a delicious appetizer to serve to your guests in minutes!
Fun Fact – In Japan, prosciutto is called nama-hamu, which literally translates to ‘raw ham’.
What is Prosciutto Radish Sprouts Wrap?
It’s a cold appetizer of prosciutto slices with a light garlic and Kewpie Mayo spread on the inside. It’s then rolled up with a fresh cucumber and kaiware daikon (radish sprouts) filling.
The prosciutto itself is salty and slightly sweet. The cucumber and kaiware daikon on the inside brings a delightful freshness to each bite. The garlic and Kewpie Mayo deepens that flavor profile by adding a little kick from the garlic, and rich umami creaminess from the mayo, creating an ultimate flavor combination.
This appetizer also goes well with cheese (we recommend fresh mozzarella), tomatoes, and/or cherry tomatoes.
What is prosciutto?
Originally an Italian appetizer, prosciutto is uncooked, unsmoked, and dry-cured ham. It is usually sliced very thin and has a salty and slightly sweet taste profile.
Compared to bacon, prosciutto is healthier with lower calories and fat overall. Its main fatty acid is also oleic acid, which is actually a ‘heart-friendly’ fat.
What is kaiware, also known as daikon radish sprouts?
Kaiware are the baby sprouts of the Japanese radish (daikon). They usually come in a plastic container, lined with a sponge at the bottom. From that sponge, the thin roots of the sprouts grow upwards like a small, miniature forest.
The tops of the sprouts are shaped like opened clams, thus the name ‘kaiware’, which literally translates to ‘open shell’.
It’s a commonly used vegetable in Japanese food and other Asian cuisines. You’ll find them served raw as a garnish for sashimi or tofu, or in salads and wraps. You can also find them in soups as well.
To use, you cut the roots right above the sponge, and discard the sponge. You’ll have to rinse away any seed shells that are left behind. A quick dry and it’s ready to use.
Pro Tip – If the sprouts you bought are too short, just leave them out at room temperature for the day. Come back and check on it later, and you’ll find that the sprouts have grown very quickly!
What does kaiware radish sprouts taste like?
Like the red radish, kaiware radish sprouts have a bite. It’s slightly peppery and has a slightly spicy taste.
When eaten as a bunch, as in this prosciutto wrap, it also has a fresh and juicy element. There is also a slight crunchiness to it as well.
If the kaiware has a little too much bite, you can always replace it with alfalfa, sprouted greens, or even arugula.
What ingredients to make this kaiware prosciutto wrap?
- Prosciutto – found in the refrigerated section of your local supermarket. Find one that is pink (not brown), with white ribbons of fat.
- Radish Sprouts – commonly sold in plastic containers. Look for ones with darker green leaves, and firm, crisp stems that grow straight up.
- Cucumber – fresh cucumber.
- Garlic – clove garlic, ground.
- Mayo – Kewpie Mayo found in most Asian supermarkets.
How to make prosciutto radish sprouts wrap?
For the filling, slice cucumbers to size (longways), and cut and rinse the kaiware radish sprouts.
Again, cut the kaiware roots right above the sponge, and discard the sponge. Rinse away any seed shells that are left behind.
For the spread, grind garlic with a grinder or garlic press, and place it into a small bowl. Drizzle in some Kewpie Mayo and mix well.
Lay a slice of prosciutto down and apply a thin layer of spread. Place cucumber and a pinch of kaiware on top of the spread and roll prosciutto tightly. Hold in place with a toothpick and keep refrigerated until it’s ready to serve!
What is the nutrition information for this prosciutto appetizer recipe?
- 69 Calories
- 1g Carbohydrates
- 0g Fiber
- 1g Protein
- 7g Fat
- 12mg Cholesterol
- 87mg Sodium
- 16mg Potassium
- 2mg Calcium
- 1mg Iron
- 18ui Vitamin A
- 2mg Vitamin C
Looking for other easy appetizer recipes?
- Spicy Garlic Asian Cucumber Salad
- Shrimp Cakes with Lemon Aioli
- Bacon Wrapped Asparagus
- Shrimp Cocktail
- Peruvian Style Shrimp Ceviche
Now, let’s get making this Prosciutto Radish Sprouts Wrap recipe!
- Prepping Time 5M
- Total Time 5M
- Net Carb/Rolls ~.2g
- Servings 6 Rolls
- 6 Slices of Prosciutto
- 1oz Radish Sprouts (kaiware daikon in Japanese)
- 1/2 Persian/Japanese Cucumber
- 1 Clove Garlic
- 2 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
- 6 Toothpicks
1) Gather all the ingredients.
2) Cut ends off of cucumber cut it long ways. Cut cucumber in half and cut again longways making 2 halves. Cut halves long ways into 1/4’s making four longs sticks from each half as shown below. Set aside.
3) Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
4) Grind garlic with a grinder or garlic press and place into a small mixing bowl.
5) Add Kewpie Mayo into the small mixing bowl with garlic and mix well. This will be your spread.
6) Lay a slice of prosciutto onto clean surface. Apply ~1 tsp of Japanese Garlic Mayo spread in a line across the center of the prosciutto. Place a slice of cucumber and pinch radish sprouts on top of the spread. Grab the bottom and roll upwards into a tight cylinder. Place toothpick through the middle to ensure hold. Repeat for other pieces. Keep refrigerated until ready to serve.
Hope you enjoy your Prosciutto Radish Sprouts Wrap!
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Prosciutto Radish Sprouts Wrap
- 6 Slices Prosciutto
- 1 oz Radish Sprouts kaiware daikon in Japanese
- 1/2 Whole Cucumber Persian/Japanese
- 1 Clove Garlic
- 2 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 6 Pieces Toothpicks
- Gather all the ingredients.
- Cut ends off of cucumber cut it long ways. Cut cucumber in half and cut again long ways making 2 halves. Cut halves long ways into 1/4's making four longs sticks from each half as shown below. Set aside.
- Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
- Grind garlic with a grinder or garlic press and place into a small mixing bowl.
- Add Kewpie Mayo into the small mixing bowl with garlic and mix well. This will be your spread.
- Lay a slice of prosciutto onto clean surface. Apply ~1 tsp of Japanese Garlic Mayo spread in a line across the center of the prosciutto. Place a slice of cucumber and pinch radish sprouts on top of the spread. Grab the bottom and roll upwards into a tight cylinder. Place tooth through the middle of ensure hold. Repeat for other pieces. Keep refrigerated until ready to serve.
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