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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 California avocado creates a new taste sensation.

Ingredients[]

Directions[]

  1. Toss daikon with salt; just drain in a colander for half an hour.
  2. Squeeze out as much liquid as possible; then reserve.
  3. Coarsely mash avocados. Fold with the remaining ingredients and reserved daikon.
  4. 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. Use as a dip for chips, cooked meat, poultry, or seafood.

Nutritional Information[]

Servings: 4 tablespoons or 3 cups

Videos[]

Japanese_Guacamole_Recipe

Japanese Guacamole Recipe

Notes[]

  1. If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can be found in Japanese markets.
  2. Wasabi is referred to as Japanese horseradish and can be purchase in the Asian section of many supermarkets or in Japanese markets.
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