Avocados are only 100 yen right now, and so I have been using them a lot lately. My favorite ways to eat them are sliced with shoyu (California-nisei style), as part of a sandwitch/cheeseburger, or as guacamole. Fresh tortillas are worth their weight in silver over here, but tortilla chips are abundant and cheap and go the best with the guac. I will be experimenting with various indiginous Japanese foods to see if any go well. Here are some proposed dished:
nato, guacamole, and yamaimo with ice cold soba
sushi with a pad of guacamole under the bullet of fish instead of wasabi
grilled, salted salmon with guacamole
curry with pork cutlet and guacamole
basashi (horse sashimi) and guacamole
miso soup with essence of guacamole
guacamole soft cream (soft serve)
guacamole with asse
yakiguacamoleonigiri
tantanmen with guacamole topping
Vietnamese spring rolls with rice vermicelli, sweet grilled pork, Vietnamese pickles, fish sauce, and guacamole (this is not Japanese, but I think it is one of the more promising combinations).
Some are destined for greatness, while others will be fed to unsuspecting friends. I used only ingredients that were readily available and cheap in the middle of Kyushu. Here’s my take on guacamole:
2 hass avocados
1/2 tsp. of fresh lemon juice
1 small tomato, diced
1/2 small onion, minced
2 cloves of raw garlic, minced
garlic salt
pepper
cajun seasoning
tapatio sauce
I ate this guacamole with pack of Pringles (sour cream and onion flavor), because sometimes they don’t have tortilla chips at the supermarket.
This is a very simple recipe and very easy to make. Caution: using raw garlic makes the guacamole spicy, and will result in breath that would cause one embarrassment in a kimchee factory in Korea.
-
Archives
- May 2022
- April 2022
- October 2020
- October 2018
- April 2014
- January 2013
- December 2012
- July 2012
- June 2012
- May 2012
- April 2012
- February 2012
- November 2011
- October 2011
- August 2011
- July 2011
- June 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- September 2010
- August 2010
- July 2010
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
- February 2005
- January 2005
- December 2004
- November 2004
- October 2004
- September 2004
- August 2004
- July 2004
- June 2004
- May 2004
- April 2004
- March 2004
- February 2004
- January 2004
- December 2003
- November 2003
- October 2003
- September 2003
- August 2003
-
Meta
One Response to Cooking With Green Butter