Japanese Avocado Salad Recipe With Wasabi Food

WASABI AVOCADO SALAD

Steps:

• Gather all the ingredients.
• In a small mixing bowl, add Wasabi Powder and 1 tsp water and mix well to form a paste (add another 1/2 tsp of water if paste is too dr. Once paste is formed, place the small mixing bowl upside down to bring the most out of the flavors. Note - the more you mix the Wasabi Powder, the spicier it will get.
• In a stove top pot, add Soy Sauce, 1 tbsp water, 1 tbsp Bonito Flakes, Japanese Sake and sweetener and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. After 1 minute has passed, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes. Transfer sauce to a mixing bowl and set aside to cool down.
• Slice avocado and set onto a plate. Here is how we cut our avocados.
• Thinly slice onions and set on top of sliced avocados.
• Mix wasabi paste from step 2) into the sauce bowl from step 3). Once mixed, drizzle sauce on top of avocados to liking. Top with Bonito Flakes and enjoy at room temp or chilled!

CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING

Steps:

• In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
• To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
• To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
• Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
• Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
• Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

WASABI COLESLAW

Steps:

• In 1-cup glass measure or small jar, combine wasabi with water; let stand 10 minutes.
• Add vinegar, oil, brown sugar and sesame seeds.
• (This can be made ahead to allow flavors to blend.) Toss dressing with cabbage, radishes, cucumber and sunflower kernels.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.