Dip is not a traditional Japanese dish, but my Avocado Dip has the heat of wasabi mixed in Kewpie mayonnaise, which I think 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. The kick of wasabi is sensational.
My dip does not use cream or yoghurt, but it is creamy because of the mayonnaise and chopped boiled egg mixed into the mashed avocado. Finely diced boiled egg pieces give a different texture to the dip.
What’s in my wasabi avocado dip
This is a very quick and simple dip with only few key ingredients. The main dip ingredients are just an avocado and a boiled egg. They are then mixed with Wasabi-flavoured mayonnaise.
- Avocado – avoid using an over-ripened avocado as it makes the mashed avocado almost like a paste.
- Hard-boiled egg – separate the egg yolk and egg white.
- Mayonnaise – I used the Kewpie brand Japanese mayonnaise (photo below) that you can buy at supermarkets.
- Wasabi – you need to use quite a lot to give a sufficient kick to the dip.
- Shiro dashi – you can substitute with mirin, or water with a pinch of sugar.
- Salt & pepper.
Japanese mayonnaise and Western-style mayonnaise are a bit different in flavours. I find that the Japanese mayonnaise is less sour and not as sweet as the Western style.
You may need to adjust how much wasabi you add to the dip because the heat of wasabi varies greatly depending on the type/brand of wasabi.
For example, the wasabi in a tube that is made of coloured horse radish is not as hot as the powdered wasabi.
Instead of making Wasabi Mayonnaise yourself, you can buy wasabi flavoured mayonnaise from supermarkets and Japanese/Asian grocery stores if you like. It is wrapped in a greenish bag to distinguish it from the normal mayonnaise.
I don’t use it because the store-bought wasabi-flavoured mayonnaise is very sweet. It certainly has a kick of hot wasabi, though.
I added a small amount of shiro dashi to give a touch of sweetness and more umami to the dip. It also makes the dip a bit smoother.
Shiro dashi is a handy seasoning to have because many Japanese dishes use a combination of ingredients that make up shiro dashi.
How to Make Wasabi Avocado Dip
It’s really a matter of mixing together all of the ingredients, but there is a correct sequence to follow.
- Dice the egg white.
- Using a fork, mash the egg yolk in a mixing bowl.
- Put avocado into the mixing bowl and mash avocado using the fork.
- Add the egg white pieces to the bowl.
- Make Wasabi Mayonnaise.
- Transfer the wasabi mayonnaise to the bowl with the avocado mash, and mix.
I diced the egg white very finely into about 3-5mm / ⅛-3⁄16″ cubes. If you prefer the egg white to stand out more in the dip, you can cut it into larger pieces.
It is good to reserve a small amount of the egg white and yolk so that you can sprinkle it on top of the Wasabi Avocado Dip to decorate when serving.
Avocado dip can keep only a day or two in the fridge as the avocado starts browning after that. To slow down the browning process put the dip in an air-tight container, cover the surface of the dip with cling wrap, then put the lid on.
Today’s post is very short as the recipe is so simple. In the Meal Idea section, I listed dishes that are perfect for appetisers.
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.
- 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
Separate the egg yolk and egg white.
Dice the egg white into 3-5mm / ⅛-3⁄16" cubes.
Using a fork, mash the egg yolk in a mixing bowl.
Put aside a couple of pinches each of egg white and egg yolk for decoration.
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).
Add the egg white pieces into the avocado mash and mix.
Put wasabi paste and shiro dashi into a small bowl and mix well.
Add the remaining Wasabi Mayonnaise ingredients to the bowl and mix well until the wasabi mayonnaise becomes smooth and the colour is consistent.
Put the wasabi mayonnaise into the bowl of the avocado mixture and mix.
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.
1. I used Kewpie mayonnaise as it is not too sour and not too sweet. You can buy Kewpie mayonnaise at supermarkets as well as Japanese/Asian grocery stores.
2. I used powdered wasabi. Add a small amount of water to the wasabi powder in a small container and mix to make a paste. Put the container upside down and leave it for 4-5 minutes, during which the heat develops.
You can use wasabi in a tube instead. The heat of wasabi paste can vary depending on the brand. You may need to adjust the quantity to feel a sufficient kick from the dip.
3. Shiro dashi adds a touch of sweetness as well as umami to the dip. You can buy shiro dashi at Japanese/some Asian grocery stores. It usually comes in a 500ml bottle, but you can keep it a while in the fridge. It is a handy seasoning to have because many Japanese dishes use a combination of ingredients that are made up of shiro dashi.
4. Instead of mashing the entire avocado into paste, I left tiny chunks to give some texture to the mash.
5. Nutrition of the entire dip (about 1cup).
serving: 312g calories: 738kcal fat: 68g (105%) saturated fat: 11g (55%) trans fat: 0.1g polyunsaturated fat: 24g monounsaturated fat: 30g cholesterol: 204mg (68%) sodium: 1112mg (46%) potassium: 1053mg (31%) carbohydrates: 27g (9%) dietary fibre: 15g (60%) sugar: 4.7g protein: 11g vitamin a: 12% vitamin c: 34% calcium: 4.7% iron: 11%