Wasabi Avocado Dip

Method10 steps · about 5 min

1. 1

   Step 1: Separate the white and yolk of the ready hard-boiled, cooled and peeled egg.

   Uses 1 ready hard-boiled egg, cooled and peeled

   
2. 2

   Step 2: Dice the cooked egg white into three- to five-millimetre pieces.

   Uses All the cooked egg white

3. 3

   Step 3: Mash the cooked egg yolk with a fork in a mixing bowl.

   Uses All the cooked egg yolk

4. 4

   Step 4: Set aside a couple of small pinches each of diced white and mashed yolk in a separate dish for the garnish. Keep the remaining white and yolk for mixing into the dip.

   Uses The complete diced egg white · The complete mashed yolk

5. 5

   Step 5: Halve the avocado lengthwise and remove the stone. Scoop all the flesh into the bowl with the remaining mashed egg yolk and mash with a fork, leaving small avocado chunks for texture.

   Uses 1 medium ripe avocado · All the remaining yolk, keeping garnish separate

6. 6

   Step 6: Fold all the remaining diced egg white into the avocado-yolk mash.

   Uses All the avocado-yolk mash · All the remaining diced white, keeping garnish separate

7. 7

   Step 7: Mix the ready wasabi paste (1 tbsp) and the quarter teaspoon of concentrated shiro dashi in a small bowl.

   Uses 1 tbsp wasabi paste (note 2) · ¼ tsp shiro dashi (note 3)

8. 8

   Step 8: Add the three tablespoons plain Japanese mayonnaise and the salt-and-pepper pinch to the wasabi mixture. Stir until smooth and evenly coloured.

   Uses All the mixed wasabi seasoning · 3 tbsp Japanese Mayonnaise (note 1) · A pinch of salt and pepper

   
9. 9

   Step 9: Mix all the prepared wasabi mayonnaise into the avocado-egg mixture.

   Uses All the avocado-egg mixture · All the wasabi mayonnaise

   
10. 10

    Step 10: Transfer the dip to a serving bowl and sprinkle the reserved cooked egg white and yolk over it. Serve as a dip, keeping it chilled until needed. Makes about one cup.

    Uses The complete mixed dip · The separate small pinches of white and yolk reserved for garnish