In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California avocado creates a new taste sensation.
Makes 6 servings
3/4 cup shredded daikon (Japanese radish)
1/2 teaspoon salt
2 California Avocados, about 1 pound
1/3 cups finely sliced green onion
1/4 cup fresh salmon caviar*
2 tablespoons rice vinegar (plain)
1 tablespoon Japanese soy sauce
1/2 tablespoon Wasabi paste**
Toss daikon with salt; drain in a colander for half an hour. Squeeze out as much liquid as possible; reserve. Coarsely mash (do not puree) avocados. Fold in remaining ingredients and reserved daikon.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
*If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can be found in Japanese markets.
**Wasabi is referred to as Japanese horseradish and can be purchase in the Asian section of many supermarkets or in Japanese markets.