Hey guys, this is just a recipe that Yohei’s mom tried teaching me while visiting Japan. I say “try” because she doesn’t speak any english and (at the time) I barely spoke any Japanese. I have also changed a few things regarding it. Anyways- if you like avocado then feel free to give the recipe a try and change the parts that you don’t like! 🙂
- 1 tablespoon Mayo (We use a Japanese brand called Kewpie Mayonnaise)
- 1 teaspoon Lemon Juice
- 8-10 shrimp
- 2-3 eggs
- 1 teaspoon olive oil
- 2 avocados
Step 1: Prepare the eggs.
Decide how many eggs you want. I usually use only two for the mixture, however, sometimes I’ll also use a third egg to include on top of the mixture later. You’ll need to boil the eggs and then peel the outer shell off. (Side note- I SUCK at peeling eggs!!!)
Once peeled, cut both eggs up into smaller chunks and set aside for later. (I place them in the fridge so that they are cold for later.)
Step 2: Prepare the shrimp.
Decide how many shrimp you want and boil them. (unless you already bought them precooked.) We LOVE shrimp so we usually use 10. Once boiled, peel them. (Unless they are already peeled.)
Cut them into smaller pieces and set aside. I usually cut them in thirds and place them in the fridge until I need them again.
Step 3: Prepare the avocados.
Cut both avocados in half and remove the seeds. Then scoop out the insides and place them in a bowl. Once in the bowl, try your best to mix up. It will mix more easily as other ingredients are added though.
Step 4: Mix in the lemon juice, eggs, olive oil, and mayo.
Add the teaspoon of lemon juice. Yohei’s mom says that this keeps the avocado from turning brown so quickly. So far it’s seemed to work! 🙂 Next add the tablespoon of mayo. We use Japanese mayo and love it. It’s usually got a baby boy on the bottle. We get ours from Japan, however, some of the local asian shops might have it.
Stir everything well and then add the teaspoon of olive oil and chopped eggs. Stir the mixture until all ingredients are mixed evenly.
Step 5: Shape the mixture.
Use a round cookie cutter to shape the mixture on a plate. I fill the cookie cutter and then use the handle of a fork to scrape any excess off the top. That way it’s even. Just lift the cookie cutter slowly up and then reuse it for another one. Keep doing this until all the mixture is used. How many circles you end up with will depend on the size of your avocados and the size of your cookie cutter.
The cookie cutter that Yohei’s mom uses is smaller than mine. She was able to get almost 6 circles of the avocado mixture. I usually get only 3-4 circles though. It’s just something to keep in mind.
Step 6: Add the shrimp.
Add the shrimp to the top of the circles. Split evenly between all of them.
Step 7: Add the ikura, salt, and pepper.
Add about a spoonful of ikura to the top of each circle. I’m obsessed with ikura so I tend to add more. I have to go to an asian market in Kansas City to purchase the ikura. (ikura is basically fish eggs.)
Sprinkle a little bit of salt and pepper onto each one and then you’re done!
Other notes: If you decided to also use a third egg, then you should cut it into small pieces and also add some to the top of each circle. Instead of adding salt and pepper to the top, you could have mixed it into the mixture before shaping it. Just another option.
I hope you enjoy this. I like to taste the mixture before I shape it. That way I can decide to add more of either the lemon juice or mayo if I want. The amount tends to change based on how big my avocados are each time.
When in Japan, we usually only eat this as one part of our meal. The Japanese tend to serve small portions of many different things for one meal. For example, one time we each ate one circle of the avocado mixture, a small bowl of miso soup, a small bowl of steamed white rice, a small salad, and a few pieces of cooked pork.
Please let me know what you think and feel free to change things. I’d also love to hear how you changed it! 🙂