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Wasabi Guacamole Japonés (Japanese-Style)

ochikeron's picture
I used wasabi instead of chili, cayenne pepper, or any hot spices. Very simple and tasty, so I hope you like this idea :D
Ingredients
  Ripe avocado 1
  Sashimi grade red tune 3 1⁄2 Ounce (100 Grams)
  Tomato 1 1⁄2 Ounce (50 Gram)
  Parmigiano-reggiano 1 Tablespoon (Or More)
  Lemon juice 1 Tablespoon
  Usukuchi shoyu 1 Teaspoon, light-colored soy sauce, *saltier and has a thinner texture than the regular dark-colored soy sauce
  Wasabi in tube 1 Teaspoon (Or More, Freshly Grated Wasabi Is Perfect)
  Sesame oil 1 Teaspoon
  Green onion/Asatsuki 1 , chopped
  Unflavored tortilla chips 1 Cup (16 tbs)
Directions

GETTING READY
1. Bring a pot of water to a boil, dip the tomato for a few seconds to soften the skin, then peel. Seed tomato and cut into small pieces.
2. Cut red tuna into small pieces.

MAKING
3. Using a fork, roughly mash the avocado. Add lemon juice (to prevent browning) and mash some more to coat.
4. Add Usukuchi Shoyu (light-colored soy sauce) and Wasabi mixture and sesame oil. Using a spoon, gently mix to keep the flavor of wasabi and sesame oil.
5. Then, fold in tomato, tuna, and freshly grated Parmigiano-Reggiano.

SERVING
6. Sprinkle some chopped green onion (if preferred) and serve immediately with tortilla chips.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Japanese
Taste: 
Spicy
Method: 
Mixing
Ingredient: 
Avocado
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Servings: 
4
This is not your ordinary avocado dip. Surprise your guests with this zingy Japanese variation of the Mexican classic. This fusion dip recipe is just in time for the game season. Serve it with chips, use it in sushi, summer burgers, taco or just about anything. Let your creativity go wild!

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