Avocado, Edamame and Yuzu Dip With Furikake

Name: Avocado, Edamame and Yuzu Dip With Furikake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: About 4 cups
Ingredients: 4 very ripe avocados, halved, pitted and peeled; 2 cups/300 grams frozen shelled edamame, defrosted; 2 teaspoons light soy sauce; 1 teaspoon peeled and grated ginger (from ½-inch piece), plus more to taste; Toasted sesame oil; Yuzu juice, to taste (or equal parts lemon juice and clementine juice); Sambal (such as sambal oelek) or sriracha (optional), to taste; 2 tablespoons furikake rice seasoning (see Tip); Tortilla chips, spicy Thai prawn crackers, crudités (such as sliced carrots and radishes) or a combination, for serving

Recipe from Ravinder Bhogal

Adapted by Ligaya Mishan

Updated Jan. 29, 2025

Avocado, Edamame and Yuzu Dip With Furikake — Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 4(42)
Comments: Read comments

This voluptuous dip “couldn’t be simpler,” wrote Ravinder Bhogal, the chef of Jikoni in London, in her cookbook “Comfort and Joy” (Bloomsbury, 2023). Tumble avocado in a food processor with ginger, for a subtle sweetness and restorative sting; soy sauce, standing in for salt but rounder and deeper; toasted sesame oil, earthy and plush, making everything it touches more intensely itself; and edamame, for body (and protein). Then stir in yuzu, a citrus that’s sweeter and gentler than lemon, lending a sherbety tang, and light where avocado is luscious. (If you don’t have any on hand, try squeezing together lemon and clementine.) A dose of sambal brings a throb of heat, if you like, while a dusting of furikake adds crunch. Ms. Bhogal serves the dip on toast at her restaurant, but you can dispense with the formality of framing it as a meal and eat it straight, dunking the likes of carrots, radishes, tortilla chips and Thai prawn crackers. —Ligaya Mishan

Featured in: Brunch Is Best With Some Surprises. Try This Edamame and Yuzu Dip.

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Ingredients

Yield:About 4 cups

4very ripe avocados, halved, pitted and peeled
2cups/300 grams frozen shelled edamame, defrosted
2teaspoons light soy sauce
1teaspoon peeled and grated ginger (from ½-inch piece), plus more to taste
Toasted sesame oil
Yuzu juice, to taste (or equal parts lemon juice and clementine juice)
Sambal (such as sambal oelek) or sriracha (optional), to taste
2tablespoons furikake rice seasoning (see Tip)
Tortilla chips, spicy Thai prawn crackers, crudités (such as sliced carrots and radishes) or a combination, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a food processor, blitz the avocados with the edamame, soy sauce, ginger and a few drops of sesame oil until you have a chunky dip.
Step 2
Transfer the dip to a serving bowl and stir in the yuzu juice, sambal, if using, and more ginger if desired, to taste.
Step 3
Top with furikake, and serve with tortilla chips, prawn crackers, crudités or a combination, for dipping.

Tip

Furikake is a savory-sweet Japanese seasoning mix of seaweed, sesame and (typically) dried fish, among other ingredients, most often sprinkled on rice. You can find it, in all its flavor iterations, in most Asian supermarkets and online. Ms. Boghal makes a fish-free version.

Ratings

4 out of 5

42 user ratings

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Comments

Julee4 months ago

Don’t the defrosted edamame need to be cooked before they are blended with the avocados???

LaPoodella4 months ago

This sounded really good. But it has too many hard to find, otherwise not used ingredients for me to ever make it. Also, the article mentioned that the chef used to eat avocados with sugar. That suggested the large avocados rather than Haas avocados. Yet this recipe doesn’t say which kind to use. I’m thinking it meant haas bc it said 4 avocados. If I ever did come across Yuzus or the rice spice in one of my ethnic groceries here in South Florida I would try to make this with the large sweet avocados. My caribbean and south american friends have explained to me that those are used for sweets while the haas are used for savories.

Jane4 months ago

@LaPoodella Check out your local ethnic grocery store. Yuzu comes in a bottled form like lemon juice. Furikake would be with Japanese dry ingredients. I found some in a large general grocery store in north central WI.

JP2 weeks ago

This dip sounded so good but was very lackluster. Needs a lot more flavor.

Cat3 weeks ago

Extraordinary, umami-rich, highly textured, zing-y spread! mild corn crackers (Fritos send a guac vibe, not Asian) Thawed, uncooked edamame are great. Proportion of edamame-to-avo is up to you; I used 1:1. I did the lemon + clementine juice. Instead of sambal, I had Chinese chili garlic sauce on hand. Yes, be cautious with sesame oil. Toasted sesame seeds to garnish. ==>must be eaten soon after prep; it browns in the fridge!!! mini chopper is perfect size for 1/2 recipe

Sarah4 weeks ago

This dip is fire!! It is a must-make for lovers of Asian flavors.

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