Ingredients:

  • 3 Chikuwa (Japanese fish sausage), approximately 150g / 5.3 oz
  • 1 ripe Avocado, approximately 200g / 7 oz
  • ½ sac Mentaiko (spicy pollack roe), approximately 40g / 1.4 oz
  • 2 tsp Japanese Mayonnaise (Kewpie recommended!), approximately 10 ml
  • 2 tsp Lemon juice, freshly squeezed, approximately 10 ml
  • 1 tsp Yuzu pepper paste (Yuzu Kosho), adjust to taste, approximately 5g

Instructions:

  1. Thinly slice the chikuwa into rounds or half-moons.
  2. In a small bowl, gently crumble the mentaiko. Add the sliced chikuwa, Japanese mayonnaise, and yuzu-kosho paste. Toss gently to combine, ensuring the chikuwa is evenly coated.
  3. Halve the avocado, remove the pit, and dice the flesh into bite-sized pieces. Sprinkle immediately with lemon juice to prevent browning.
  4. Gently toss the seasoned chikuwa mixture with the diced avocado. Serve immediately.