Japanese Guacamole
Recipe Description
In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed Hass Avocado|California avocado creates a new taste sensation.Ingredients
- ¾ cup shredded daikon (Daikon|Japanese radish)
- ½ tsp salt
- 2 Hass Avocado|California avocados, about 1 pound
- ? cups finely sliced green onions|green onion
- ¼ cup fresh salmon caviar <ref>If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can be found in Japanese markets.</ref>
- 2 tbsp rice vinegar (plain)
- 1 tbsp Japanese soy sauce
- ½ tbsp wasabi paste <ref>Wasabi is referred to as Japanese horseradish and can be purchase in the Asian section of many supermarkets or in Japanese markets.</ref>
- Toss daikon with salt; drain in a colander for half an hour.
- Squeeze out as much liquid as possible; reserve.
- Coarsely mash (do not purée) avocados.
- Fold in remaining ingredients and reserved daikon.
- Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
This article uses material from the "Japanese Guacamole" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
