Sake-Soy Guacomole

Serve this guacamole—loosely based on a recipe from Hawaiian chef Alan Wong—with radishes and other vegetables or taro chips.
Recipe from The Sunset Cookbook

Makes: 1½ cups
Time: 20 minutes
Watch: How to make guacamole

  • 2 firm-ripe medium avocados, pitted
  • 1 serrano chile, seeds and ribs removed and finely chopped
  • 2 tbsp. each fresh lime juice and minced shiso leaves (optional; see below)
  • 1½ tbsp. each soy sauce and finely grated fresh ginger
  • 1 tbsp. each sake and finely chopped green onion
  • 1 tbsp. sesame seeds, toasted (see below)

Scoop avocado flesh into a medium bowl and mash with a fork (leave slightly chunky). Stir in remaining ingredients except sesame seeds. Sprinkle with seeds.

Quick tips: Shiso is an aromatic herb; look for it at Asian markets. To toast sesame seeds, heat them in a dry pan over medium heat until golden, stirring occasionally.

Per tbsp: 30 cal., 80% (24 cal.) from fat; 0.4 g protein; 2.7 g fat (0.4 g sat.); 1.4 g carbo (0.4 g fiber); 66 mg sodium; 0 mg chol.

More: Iconic dishes from The Sunset Cookbook

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