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
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Separate the egg yolk and egg white.
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Dice the egg white into 3-5mm / ⅛-3⁄16" cubes.
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Using a fork, mash the egg yolk in a mixing bowl.
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Put aside a couple of pinches each of egg white and egg yolk for decoration.
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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).
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Add the egg white pieces into the avocado mash and mix.
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Put wasabi paste and shiro dashi into a small bowl and mix well.
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Add the remaining Wasabi Mayonnaise ingredients to the bowl and mix well until the wasabi mayonnaise becomes smooth and the colour is consistent.
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Put the wasabi mayonnaise into the bowl of the avocado mixture and mix.
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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%