Japanese Style Avocado

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Slice rich, soft, nutrient rich avocados. Then drizzle olive oil, soy sauce, and toasted sesame oil over it. This simple sauce make your sliced avocado a real treat. It’s one of our favorite snacks here! My two year old included.

My husband taught me how to put this simple snack together as it was a favorite family treat of his family’s growing up. I love that not only is it delicious, but it’s a very nutrient rich snack as well.

Kimberly from Hartke is Online, is hosting the first Natural Cure Blog Carnival today (a weekly happening). Isn’t that a great idea? I think that food can be one of our best medicines (and on the flip side, it can be our biggest threat to our health as well!). I love finding out the different healing properties of food. Take avocado. It’s a fiber rich fruit that is a great source of lutein, which keeps your eyes and skin healthy. It’s also full of healthy fats.

And who can beat that smooth, rich taste of avocado? Enjoy it to the fullest with the following recipe.

Japanese Style Avocado

2-4 servings

    1 large avocado
    soy sauce
    olive oil
    toasted sesame oil

1-To make, cut the the avocado in half and take the pit out. Leaving it in the peel, slice into thin strips (being careful not to cut through the peel). Take a large soup spoon and gently scoop the slices out onto a plate. Arrange in a pretty fashion.

2-Drizzle a little olive oil over it, then about the same amount of soy sauce and a small amount of toasted sesame oil. Enjoy.

Variations:

Joel’s Grandma would use Tabasco sauce to add a bite. Sono, his mother would add a light sprinkle of cayenne or a bit of a mild chili powder for the same result. Another delicious option is adding garlic powder as well. They would sprinkle the garlic powder and cayenne on before they drizzled the sauce on. For a gluten free version of this recipe, use Tamari, which is a wheat free soy sauce.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. says

    Yum, looks like a great way to enjoy avocado! We love it around here. I have really enjoyed reading your blog, that you so much for sharing such wonderful information. I was curious though as to where you purchase your ingredients. I would love to find a good place to buy stuff in bulk so I am not paying so much for smaller amounts! I would really appreciate any light you can shed on this matter!

  2. Carolyn says

    Oooh, I went to the kitchen and made this straightaway. (I grossed out my non avocado eaters, but that’s okay. It beats having to share!) And I can bear to eat an avocado all by myself, which is exactly what I did. Very yummy. Thanks!

  3. says

    YUM! That looks wonderful. What a delicious snack! You could also serve this as a salad alongside a main dish.

    I didn’t realize your husband’s family is Japanese. I love traditional Japanese food. I love making miso soup with real bonito broth, homemade teriyaki, and we make sushi at least a couple times a month. We especially love it with salmon roe, raw quail eggs and seaweed salad. (Only I can’t buy the seaweed salad from our Japanese market anymore — now that I know it has MSG in it.)

    We’re also big avocado eaters. I buy them every week for Kate’s lunches and for guacamole (we’re also big on Mexican food). I planted an avocado tree in our backyard but we don’t have any fruit yet. I think it needs more sun…


    KH: Yup. Joel’s half Japanese. :-) Elena definitely takes after him in tastebuds as she loves rice, soy sauce, and fish!

  4. says

    This sounds wonderful…I will be sharing this with my daughter and granddaughter, too. We are the only 3 in the family who enjoy avocados.
    We are always looking for more ways to incorporate them into our meals.
    Thank you!
    LaDonna

  5. Karen says

    I appreciate this new variation of yours on a favorite sauce that I tasted at a friend’s house over 30 years ago and have enjoyed ever since! Try equal parts of apple cider vinegar, soy sauce and olive oil. It makes a great sauce over an avocado (too) and a wonderful dressing for salads!

  6. LeAnn says

    Looks & sounds wonderful. What could be substituted for soy sauce or is there a wheat-free soy sauce out there? Thanks.

    KH: There is a wheat free soy sauce, I think it’s called Tamari. Check it out!

  7. says

    That sounds delicious. I use Bragg’s vinegar and their sauce which is similar to soy but less salty. I hope this is a healthy alternative??? I am trying to be like you LOL.

    KH: Ruth Anne, that is a great question! (I am honored that you want to be like me, lol!. I used to use Bragg’s, but I found out that it’s not that great for you after all. Instead try to find a naturally fermented soy sauce. Way better tasting and better for you too! By favorite is Ohsawa Nama Shoyu (which was named the best tasting soy sauce by Cooks magazine). It’s a “live” soy sauce custom made, with lots of healthy bacteria in it too! You can buy it for a good price online.

  8. Shannon Harris says

    We use this recipe too! I guess that should not come as a surprise since our husbands are brothers! We also add a tiny bit of cayenne to it.

    KH: Hi Shannon, Isn’t it good? Gotta love some of those Harris family recipes. :-)

  9. al says

    hi kimi, what is toasted sesame oil? i have only ever seen sesame oil. cheers alison

    KH: Toasted sesame oil is a darker, very flavorful oil. It’s a must have for many Asian recipes and adds a beautiful taste to many dishes. You can usually find it by the soy sauce in stores.

  10. Marg says

    I love the nutrient richness of avocado and it’s wonderful flavour and texture too. Even so, I rarely have it. Dribbling soy sauce and roasted sesame oil sounds wonderful.

    I have a question: Because avocado is also calorie rich (main reason that I don’t include it often in my diet), I need to limit my portion size, probably to half an avocado at a time. How should I store the remaining half so it remains fresh and does not oxidize, for use later the same day or the following day.

    Also, my optometrist recently recommended that I increase lutein in my diet to protect my eye health. I eat leafy greens and would love to begin including avocado too.

    KH: Eat the side without the pit first. If you leave the pit on the other side, it will help preserve it. You can sprinkle it with lemon juice to prevent browning as well. Read below for some other suggestions too!

  11. says

    I recently read a tip in Cook’s Illustrated about storing unused avocado halves. You pour enough oil (probably olive, but I don’t remember for sure) in a small plate to make a puddle, and set the avocado, cut side down, in it to make an airtight seal. If I were doing it, I would gently rub a little oil into the pit hollow too, just to be on the safe side. My family and I haven’t actually used this method of storing them, because there are eight of us, and we don’t have complete avocado halves to save!

  12. says

    I grew up eating avocado mixed with mayo and soy sauce. It was divine! Now that I can’t eat soy (too much Japanese or LC foods apparently), I drench it with a little balsamic vinegar and add fresh chopped tomatoes and a little onion. Same color as soy sauce but much healthier for me!

    I’ve been told that if you make guacamole, leave the pit in the mash for as long as possible before you eat it. The pit helps prevent the guac from turning dark.

  13. says

    I love to fill the avocado seed cavities with balsamic vinegar and a slight sprinkling of salt and eat it that way–so yummy!


    KH: That sounds great! I’ll have to try it for sure!

  14. Maria says

    I’m also half Japanese and eat avocado with nama shoyu and a dab of wasabi. Sometimes we wrap it in nori (seaweed) for a quick snack/ lunch. My friend in Japan says eaten this way, the avocado is the cash strapped college student’s sashimi!

    PS: thank you for an informative and inspiring blog!, it’s on my daily read list :-)

  15. says

    Oh, that sounds really good! We are avocado lovers around here, and after living in Japan for a year, I have a real love for almost any kind of Japanese food as well. I have never made avocados like this, but I bet it would go over really well in my house. Thanks!

  16. says

    I developed a taste for avocado during my pregnancy. My husband and I love sushi, but I was limited on what I could eat. I discovered the caterpillar roll and got hooked on avocado. I’d love to see more authentic Japanese recipes here!

  17. says

    You have this recipe listed under gluten free, yet you include soy sauce in the recipe. Soy sauce has wheat in it, therefore it contains gluten. For people that are unaware that soy sauce contains gluten this could cause them symptoms. There are wheat free tamari sauces that do not contain gluten. Please consider modifying your recipe.

    KH: Hi Marjie, Thanks for pointing that out. I had meant to mention tamari as an gluten free option, but had forgotten. For everyone else, please feel free to point out hidden gluten in products!

  18. says

    I just tried this for a quick snack and it was delicious! I have had a bottle of nama shoyu that was waiting to be used in a simple, nourishing snack, and this was a great choice! I can’t wait to make it for my husband, who loves Japanese food. Thank you for the idea!

  19. says

    I enjoyed this alot. My DH ate it, although he’s not overly fond of avacados. My girls won’t go there yet, but I’ll eat it again! Yum!

  20. SaMaRa says

    Hi Kimi
    I have been reading your blog for a couple of months now and love it but this is my first time to comment. I know it is late for the japanese style avocado post, but thought it was appropriate subject matter. I am curious about your thoughts on sushi rice…our japanese cookbook says traditional sushi rice should be left at room temperature and the salt and vinegar preserve it….sounds traditional and nourishing to me:)…wondering if you have any experience with this, and with good tricks for making brown rice sushi rice.
    My husband is filipino and we love making/eating japanese, vietnamese and filipino dishes…and my husband and children also have a penchant for rice. One of our favorite snacks around here is musubi and I have been experimenting with getting the flavors right with brown rice sushi rice.
    Also, on a more personal note, I devoured :) Nourishing Traditions when I was pregnant with my first baby in 2005, and there was very little out there on the web for support and resources…so I am delighted to have found this web of real food blogs that has sprung up since then! I am in medical school with young children at home and fell out of the rhythm of NT cooking when I began my surgery rotation a little over a year ago (my kefir and sourdough parished from neglect too). I am now on an extended leave with my new baby (who will be 8 months next week…how time flies!) and have enjoyed taking our meals back to a level that helps us thrive… and am starting school again in June, with heavy call schedules and little time for family life, let alone nourishing them the way I would like. I truly appreciate all the posts and carnivals you run with simplicity and frugality in mind. If you have any more tricks up your sleeve to share with a busy mom of two about to embark on the last year of medical school and then crazy residency schedules, please share!…I read your post about simple meal planning and pregnancy, it seems like a great place to start:) Thanks again for all you are doing to spread the word about truly nourishing food!

  21. Rosy says

    Try this with bacon too. I made this wrapped the avocado in bacon and then drizzles the sauce over, and used a piece of bibb lettuce as a wrap to keep my fingers clean! OMG! It was heaven in my mouth.

  22. says

    Oh my goodness–it’s a small world here in blogland! I’ve been subscribed to your site for a few months, but while I was searching for a recipe I came upon this post and realized I know your family! We grew up around your inlaws doing the same homeschool stuff before we moved to CA in 1992. My mom Barbara did some business ventures with Joel’s dad, and I even babysat “Boy A” and “Boy B” a couple times, when I was old enough. Say hi to Joel for me, if he remembers me!
    I remember being at Joel’s house and helping him polish off a huge bowl of guacamole. I don’t know where everyone else was, but we were busy eating!

  23. says

    Regular tamari sauce is better for you than soy sauce, but the label has to say “gluten-free” or else it’s not wheat-free.

  24. says

    We always eat avocado with soy sauce – as my (Japanese) husband taught us to do – but I’ve never added the other ingredients. My husband calls it “avocado sashimi,” and it’s amazing how avocado with just a bit of soy sauce really tastes a lot like good quality tuna sashimi. I’ll have to give it a try with the oils added – I love sesame oil!

  25. says

    Hello!! I was just browsing through the recipe section and found this. I come from an Asian family, and my family loves avocado with soy sauce. I just had another suggestion – you can mash avocado with hot rice + soy sauce + bonito (dried tuna) flakes. It sounds weird, but I highly recommend the combo! You can also add sesame seeds or furikake if you like :D

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