Avocado with Sesame Dressing

by Emiko Davies, featured in The Japanese Pantry

Published by Smith Street Books

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Introduction

This sesame sauce is one of the classics of Japanese home cooking, and can be used to dress up any simply blanched or raw vegetables. My grandmother would usually do this with spinach. It’s also delicious with blanched broccoli, green beans, asparagus, raw grated carrots and even non-Japanese produce such as avocado. I also love this on a chilled wobbly block of tofu.

For the gomaae, make sure you’re using toasted sesame seeds. If, by chance, you’ve got raw sesame seeds, you’ll need to toast them to a hazelnut-brown colour first.

While the gomaae can be made in advance, you want to dice and dress the avocado right before serving.

As featured in

The Japanese Pantry

Image of Emiko Davies' Avocado with Sesame Dressing — Photo by Emiko Davies

Ingredients

Serves: 2

1 avocado (peeled and diced)

For the gomaae

1 tablespoon toasted sesame seeds
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch of sugar

Method

Avocado with Sesame Dressing is a guest recipe by Emiko Davies so we are not able to answer questions regarding this recipe

To make the gomaae, grind the sesame seeds with a suribachi or mortar and pestle to release their flavour. I like them just a little bit ground – lightly crushed and a bit powdery. Add the soy sauce, sesame oil and sugar.
Taste to check the flavours – the sugar is to counter the saltiness and shouldn’t overpower the sauce.
Pour over the diced avocado, mix gently to coat and serve immediately.