Japanese Guacamole

Japanese Guacamole Recipe: A Unique Vegan & Vegetarian Twist

Region / culture: Asia, Japan, Northeast Asia | Preparation time: 30 minutes | Servings: 4 |

Vegan diet

Introduction

Japanese Guacamole is a unique twist on the classic Mexican dish, incorporating traditional Japanese ingredients for a fusion of flavors. This recipe combines creamy avocados with crunchy radish, savory soy sauce, and spicy wasabi for a delicious and refreshing dip.

History

The origins of Japanese Guacamole are not well-documented, but it is believed to have been created as a fusion dish that combines the flavors of both Japanese and Mexican cuisines. The addition of ingredients like radish, soy sauce, and wasabi give this guacamole a distinct Japanese flair.

Ingredients

0.75 cup shredded daikon (Japanese radish)
0.5 tsp salt (rock, iodized, or kosher only)
2 california avocados, about 1 lb (454 g)
0.33 cup finely sliced green onion
0.25 cup fresh salmon caviar [1]
2 tbsp rice vinegar
1 tbsp Japanese soy sauce
0.5 tbsp wasabi paste [2]

How to prepare

Toss the daikon with salt and let it drain in a colander for half an hour.
Squeeze out as much liquid as possible and set it aside.
Coarsely mash the avocados. Mix them with the remaining ingredients and the reserved daikon.
Guacamole is best prepared just before serving. For short-term storage, store it in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve as a dip with chips, cooked meat, poultry, or seafood.

Variations

Add diced tomatoes or mango for a sweeter flavor.
Substitute regular soy sauce for tamari for a gluten-free option.
Mix in chopped cilantro or sesame seeds for added texture and flavor.

Cooking Tips & Tricks

Be sure to drain the radish well after salting it to remove excess moisture and prevent the guacamole from becoming too watery.

- Use ripe avocados for the best texture and flavor. They should give slightly when gently squeezed.

- Adjust the amount of wasabi to suit your taste preferences. Add more for a spicier guacamole or less for a milder flavor.

Serving Suggestions

Serve Japanese Guacamole with crispy tortilla chips, fresh vegetables, or as a topping for grilled fish or chicken.

Cooking Techniques

Mashing the avocados to a chunky consistency will give the guacamole a nice texture. Be sure to mix all the ingredients well to evenly distribute the flavors.

Ingredient Substitutions

If you can't find caviar, you can substitute it with tobiko or masago for a similar texture and flavor.

Make Ahead Tips

Japanese Guacamole is best prepared just before serving to prevent browning. If you need to make it ahead of time, store it in an airtight container with plastic wrap pressed against the surface to keep it fresh.

Presentation Ideas

Serve Japanese Guacamole in a decorative bowl garnished with extra green onions or a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair Japanese Guacamole with a cold glass of sake or green tea for a refreshing and satisfying snack.

Storage and Reheating Instructions

Store any leftover guacamole in an airtight container in the refrigerator for up to 2 days. Stir well before serving to redistribute the flavors.

Nutrition Information

Calories per serving

Each serving of Japanese Guacamole contains approximately 180 calories.

Carbohydrates

Each serving of Japanese Guacamole contains approximately 8 grams of carbohydrates.

Fats

Each serving of Japanese Guacamole contains approximately 15 grams of fats.

Proteins

Each serving of Japanese Guacamole contains approximately 2 grams of proteins.

Vitamins and minerals

Japanese Guacamole is a good source of vitamin C, vitamin K, folate, and potassium.

Alergens

This recipe contains soy and fish allergens due to the soy sauce and caviar. It may also contain gluten if the soy sauce used is not gluten-free.

Summary

Japanese Guacamole is a nutritious and flavorful dish that is high in healthy fats and vitamins. It makes a great snack or appetizer for any occasion.

Summary

Japanese Guacamole is a delicious and unique twist on the classic dip, combining creamy avocados with crunchy radish, savory soy sauce, and spicy wasabi for a fusion of flavors. Enjoy this refreshing dish as a snack, appetizer, or topping for your favorite dishes.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago when I was traveling through Japan, exploring the vibrant markets and sampling all kinds of delicious food. One day, I stumbled upon a small food stall selling a unique twist on traditional guacamole. Intrigued by the combination of Japanese flavors in this classic Mexican dish, I knew I had to learn how to make it myself.

The kind old woman running the stall noticed my interest and invited me to watch as she prepared the guacamole. She explained that she had learned the recipe from her own grandmother, who had picked it up from a Mexican friend many years ago. I was fascinated by the way she blended the creamy avocado with fresh wasabi, soy sauce, and sesame seeds, creating a truly unique and flavorful dish.

After tasting a spoonful of the guacamole, I was hooked. The creamy avocado paired perfectly with the spicy kick of the wasabi, while the soy sauce added a rich umami flavor that I had never experienced in guacamole before. I begged the old woman to share her recipe with me, and she kindly obliged.

As I watched her mix the ingredients together, I made mental notes of each step, determined to recreate this delicious dish in my own kitchen. When I returned home, I wasted no time in gathering the necessary ingredients and setting to work on my very own batch of Japanese guacamole.

I carefully mashed the ripe avocados, being sure to leave some chunks for added texture. I added a generous dollop of wasabi, a splash of soy sauce, and a sprinkling of sesame seeds, just as the old woman had shown me. I mixed it all together, tasting and adjusting the seasonings until it was just right.

The first bite of my homemade Japanese guacamole brought back memories of that bustling market in Japan. The creamy avocado, spicy wasabi, and savory soy sauce blended together perfectly, creating a dish that was both familiar and new. I knew that this recipe would become a staple in my kitchen, a unique twist on a classic dish that never failed to impress.

Over the years, I have shared my recipe for Japanese guacamole with friends and family, delighting them with its bold flavors and unexpected ingredients. Each time I make it, I am transported back to that sunny day in Japan, watching the old woman prepare her delicious creation with such care and love.

I am grateful for the chance encounter that led me to discover this recipe, a reminder that inspiration can be found in the most unexpected places. As I continue to cook and create in my kitchen, I carry with me the memory of that happy day in Japan, and the delicious dish that has become a cherished part of my culinary repertoire.