Soy sauce and wasabi in an avocado dip, seriously? Yes and Yum! Ben bought me Morimoto’s cookbook a long time ago (secretly hoping I’d be cooking his food on a regular basis) and after looking at it a few times, thought the recipes were too involved and in need of ingredients that were too hard to find, or too expensive. Sadly, it ended up sitting on a shelf for ages until last night, when I took a peek thinking I might be able to find something in there. These past few years I’ve immersed myself much more deeply into creating and cooking Asian dishes, so taking a second look at Morimoto’s book only made sense. To my surprise, the recipes didn’t look as intimidating as they used to! A few ingredients listed are still a somewhat foreign to me, but I now can confidently make substitutions. 

 

Tucked inside the book was a red snapper chips with guacamole recipe. When I saw that this avocado dip was made with wasabi and soy sauce, I had to make it. Add a full hot jalapeno to this, some fresh cilantro leaves, and a big squeeze of lime juice, I was ready to pounce on this avocado dip as soon as it came out of the blender. I served it with boiled shrimps and thinly sliced, deep fried basa fillets. The result was superb! The soy and wasabi flavors really come out and are in perfect harmony with the rest of the ingredients. 

 

Morimoto’s avocado dip also goes with a lot more than just seafood; slather this on a steak, a piece of chicken or use it as a condiment for a hot dog like Ben did today for lunch (with some sriracha sauce, it’s heaven in a bun!), and you’ve got yourself one tasty, creamy and spicy meal! Up until now I thought my roasted jalapeno guacamole recipe was a personal best, but this one has become a strong contender in winning top dip! In this picture I used a serrano pepper to add more heat (we like it hot at the Phelps’) One or two Thai chilies are also great for this recipe.