Maguro Avocado with Wasabi Mayo #JapaneseRecipesWorldwide

Ingredients:

1/2 lb maguro
1 avocado
1 tsp lemon juice
2 tsp light soy sauce
1 tbsp mayonnaise
Wasabi to taste

Procedures:

(1) This is a new style recipe that draws inspiration from izakaya (pub) cuisine. It’s a very simple recipe and a great introduction to the world of raw fish. What’s more, you don’t have to use sashimi grade maguro from your Japanese market for this particular preparation because the maguro is diced and flavored with dressing. Therefore, frozen tuna from your local grocer will work just fine.

(2) Dice the maguro and avocado into 1 inch cubes. If there are membranes, remove them. Whisk together the ingredients for the dressing and toss lightly. Serve in one bowl, or divide into small individual portions. Top with shredded nori.

(3) Serves 4

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Somen #JapaneseRecipesWorldwide

Ingredients:

4 bundles of somen noodles
1 inch piece of ginger
Pink and white kamaboko, sliced thinly

For Dipping Sauce:

2 ½ cups dashi
½ cup dark shoyu
4 tbsp mirin

Procedures:

(1) Bring a large pot of water to a roiling boil. Prepare the noodles (each bundle is one serving), according to the package directions. Somen water is not used, so you can dump out the water into a colander and immediately run the somen under cool running water, tossing until cool.

(2) Fill 4 large bowls with cold water, and place a few ice cubes in each. Place a quarter of the somen in each bowl, and top with the sliced kamaboko. Grate the ginger and serve with noodle dipping sauce.

)3) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.