Japanese Avocado Toast アボカドトースト

Name: Japanese Avocado Toast アボカドトースト
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 1 slice shokupan (Japanese milk bread) ((¾ inch, 1.5 cm thick per slice; toasted)); ½ avocado ((see how to cut an avocado)); 1 wedge lemon; flake sea salt; toasted sesame oil; freshly ground black pepper; furikake (rice seasoning); ½ Tbsp Japanese Kewpie mayonnaise; ½ Tbsp sriracha sauce; shichimi togarashi (Japanese seven spice); Ramen Egg ((see my recipe for how to make them)); Korean seaweed ((roasted and seasoned)); shichimi togarashi (Japanese seven spice); sliced cucumber; smoked salmon; 2 shiso leaves (perilla/ooba); ikura (salmon roe); soy sauce; freshly ground black pepper; cherry tomatoes ((optional)); red radish ((optional)); fried egg

Try these six irresistible Japanese twists on Avocado Toast! Add creative toppings like ramen egg, furikake, and sesame oil on creamy mashed or sliced avocado. Fluffy shokupan (Japanese milk bread) is a great base for your avocado toast playground!

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Bahan-bahan

1 porsi

1 slice shokupan (Japanese milk bread) ((¾ inch, 1.5 cm thick per slice; toasted))
½ avocado ((see how to cut an avocado))
1 wedge lemon
flake sea salt
toasted sesame oil
freshly ground black pepper
furikake (rice seasoning)
½ Tbsp Japanese Kewpie mayonnaise
½ Tbsp sriracha sauce
shichimi togarashi (Japanese seven spice)
Ramen Egg ((see my recipe for how to make them))
Korean seaweed ((roasted and seasoned))
shichimi togarashi (Japanese seven spice)
sliced cucumber
smoked salmon
2 shiso leaves (perilla/ooba)
ikura (salmon roe)
soy sauce
freshly ground black pepper
cherry tomatoes ((optional))
red radish ((optional))
fried egg

Langkah-langkah

Gather all the ingredients for the Avocado Toast. Toast 1 slice shokupan (Japanese milk bread).
Cut the avocado in half by running the knife around it. Twist the two halves. Tip: For more step-by-step photos and instructions, see my post How to Cut an Avocado.
If you are using only half an avocado, keep the half with the seed for later. I use an avocado keeper to avoid oxidation. You can also squeeze lemon juice on the cut surface.
Smack the seed and remove it. Scoop the flesh of ½ avocado with a spoon.
Mash the avocado with a fork (except for variation #3, which uses sliced avocado). Squeeze the juice of 1 wedge lemon on top and mix it all together.
Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
Drizzle toasted sesame oil over the avocado (I like to use a spoon for better control). Serve immediately.
Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with flake sea salt and furikake (rice seasoning). Drizzle toasted sesame oil over the avocado. Serve immediately.
Instead of mashed avocado, you can serve with sliced avocado. Peel the avocado skin, and cut ½ avocado lengthwise into ¼-inch slices.
Gently pressed down on the avocado to fan out the slices and squeeze the juice of 1 wedge lemon onto the avocado.
Transfer the sliced avocado onto the toasted shokupan. Drizzle toasted sesame oil over the avocado and season with flake sea salt.
To make the spicy mayo, mix ½ Tbsp Japanese Kewpie mayonnaise and ½ Tbsp sriracha sauce. (If you don’t like spicy mayo, simply use regular Japanese mayo.) Drizzle the Japanese mayo or spicy mayo on top of the avocado slices and sprinkle with shichimi togarashi (Japanese seven spice). Serve immediately.
Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flake sea salt.
Cut the Ramen Egg in half lengthwise and place cut side up on top of the mashed avocado.
Garnish with Korean seaweed and sprinkle shichimi togarashi (Japanese seven spice) on top. Serve immediately.
Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Drizzle with toasted sesame oil and season with flake sea salt.
Using a peeler, thinly slice the cucumber lengthwise and remove the excess moisture with a paper towel. Put the sliced cucumber and then smoked salmon on top of the mashed avocado.
Roll up 2 shiso leaves (perilla/ooba) and cut into julienned strips. Garnish on top of the smoked salmon.
Add some ikura (salmon roe) and drizzle soy sauce on top. Serve immediately.
Transfer the mashed avocado onto the toasted shokupan. Press the avocado gently to evenly distribute with a fork. Season with freshly ground black pepper and flake sea salt.
Drizzle with toasted sesame oil. Then, place some halved cherry tomatoes and sliced red radish on top.
Put the fried egg on top and season again with flake sea salt and freshly ground black pepper. Serve immediately.