Wasabi Avocado Dip
My Avocado Dip has a kick of wasabi mixed in Kewpie mayonnaise, which makes this dish a bit authentic. Unlike many of the avocado dips out there, my dip is made up of a unique combination of ingredients and does not use cream and yoghurt.Total Time does not include the time required to boil an egg.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium-size avocado ((not over- ripened, not too hard))
- 1 boiled egg
- 3 tbsp Japanese Mayonnaise ((note 1))
- 1 tbsp wasabi paste ((note 2))
- ¼ tsp shiro dashi ((note 3))
- A pinch of salt and pepper
Instructions
- 1
Separate the egg yolk and egg white.
- 2
Dice the egg white into 3-5mm / ⅛-3⁄16" cubes.
- 3
Using a fork, mash the egg yolk in a mixing bowl.
- 4
Put aside a couple of pinches each of egg white and egg yolk for decoration.
- 5
Cut the avocado in half lengthwise and remove the seed. Scoop the avocado out and put it in the mixing bowl with the egg yolk. Using the fork, mash the avocado (note 4).
- 6
Add the egg white pieces into the avocado mash and mix.
- 7
Put wasabi paste and shiro dashi into a small bowl and mix well.
- 8
Add the remaining Wasabi Mayonnaise ingredients to the bowl and mix well until the wasabi mayonnaise becomes smooth and the colour is consistent.
- 9
Put the wasabi mayonnaise into the bowl of the avocado mixture and mix.
- 10
Transfer the Wasabi Avocado Dip to a serving bowl. Sprinkle the reserved egg white and egg yolk over the dip and serve with crackers or corn chips.