Japanese Guacamole
Chase Kojima –
Video & Photography by Anthony MacFarlane
Chef Notes
- The avocado provides a creamy, chunky base that compliments the sweet and tangy miso dressing.
- This dish reimagines guacamole as a more refined Japanese-inspired small plate and shows how avocado can adapt across cuisines.
Ingredients
- 1 large ripe Australian avocado
- 200g sliced washed lotus roots
- 50g miso ceviche dressing
- 15g chopped red onion
For the miso ceviche dressing:
- 100g sweet white miso
- 10g ginger
- 10g garlic
- 30g honey
- 100g grapeseed oil
- 140g rice vinegar
- 50g yuzu juice
- 50g white soy sauce
Preparation
Making miso ceviche:
- In a blender, add all the ingredients and blend until smooth. Let it rest to cool in the refrigerator.
Making lotus root chips:
- Add frying oil to a small pan (beef tallow or coconut oil preferred).
- Heat oil to 160-165 degrees and place sliced lotus root slowly, do not over crowd the pan, flip each side every 90 seconds, strain after they are nice and golden, about 3-4 minutes.
- Season with sea salt, keep aside.
Making guacamole:
- Cut half of an avocado, add 5g yuzu juice and 5g grapeseed oil, and mash until chunky.
Plate up:
- Place your guacamole inside a bowl.
- Add about 30g of miso ceviche sauce on top.
- Sprinkle minced red onion, serve with lotus root chips.
