A variation on the classic Mexican dip using some ingredients common in Japan. I developed this recipe because i couldn't get cilantro. The wasabi gives it a nice unexpected kick.

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
12
Yield:
3 cups
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.

    Advertisement

Nutrition Facts

90 calories; protein 1.4g 3% DV; carbohydrates 7.5g 2% DV; fat 7g 11% DV; cholesterol 0mg; sodium 14.9mg 1% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2010
This was very unusual and very tasty. I only used 2 chopped shiso leaves and 1/2 tea. wasabi paste. I actually like it better with lemon juice (1/2 lemon squeezed). Also try first with 1 jalapeno add more if desired. For those that don't know what a shiso leaf is... It's a Japanese mint leaf. Each leaf is about 3" big. They usually come like 8 leaves per carton. They are usually found in the produce section of a Japanese store. Read More
(32)

Most helpful critical review

Rating: 3 stars
11/24/2010
This was an interesting twist on guacamole. I was serving a thai themed meal so I decided to try it. I couldn't find Sisho leaves anywhere so I had to leave them out and substitute some thai basil. I recommend cutting the wasabi in half to start. The flavor was a bit overwhelming you can always add more if you need it. Read More
(10)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2010
This was very unusual and very tasty. I only used 2 chopped shiso leaves and 1/2 tea. wasabi paste. I actually like it better with lemon juice (1/2 lemon squeezed). Also try first with 1 jalapeno add more if desired. For those that don't know what a shiso leaf is... It's a Japanese mint leaf. Each leaf is about 3" big. They usually come like 8 leaves per carton. They are usually found in the produce section of a Japanese store. Read More
(32)
Rating: 5 stars
03/25/2010
Loved this! I couldn't find shiso leaves at my regular grocery store so I did a little online research and subbed a bit of basil and mint for it. I used a little soy instead of salt and green onion isnstead of regular. The wasabi and ginger are great. We had this with fried wonton wrappers - fun combination. Next time I'll go to the swank gocery for the shiso leaves - I'm curious about them now. Thanks for the recipe! Read More
(23)
Rating: 3 stars
11/24/2010
This was an interesting twist on guacamole. I was serving a thai themed meal so I decided to try it. I couldn't find Sisho leaves anywhere so I had to leave them out and substitute some thai basil. I recommend cutting the wasabi in half to start. The flavor was a bit overwhelming you can always add more if you need it. Read More
(10)
Advertisement
Rating: 5 stars
08/18/2011
A great twist on guac! I served mine with asian rice crackers. I subbed basil and mint leaves for the shiso per the other reviewers. Great recipe! Read More
(3)
Rating: 5 stars
03/11/2012
Loved this!!! But 2 whole jalapeno peppers were even a bit much for a spice lover like me. Could not find shiso leaves so I used mint leaves. This was delicious. Had with multi-grain pita chips as appetizer to sushi night! Read More
(1)
Rating: 5 stars
12/10/2018
Awesome recipe! Added roasted white and black sesame seeds along with chopped cilantro. This was served with BBQ Korean beef short ribs and yard picked mint leaves. Read More
Advertisement
Advertisement