It's not every day you get a beautiful, exotic, tasty, and satisfying dish at the same time!
The credit for this simple yet sophisticated recipe goes to Men Tenten - an authentic Japanese bar-restaurant in Tel Aviv. The dish in question served there is "panko aga avocado": avocado with a crunchy coating served with matcha and Japanese sea salt.
I warmly embraced the dish and added my own little touch 🥑
As in music, the combination of the ingredients makes a good dish great.
We have here a symphony of flavors and textures 🥑❣
Here's what you need to do for a championship dish:
Peel a soft avocado (but not too soft - ok?), cut it into pieces, and brush it with lemon juice.
Dip in a mixture of flour and matcha powder.
Dip in a batter that acts as an egg substitute, containing, among other things, wasabi paste(!)
Dip in bread crumbs - and into the pan.
Fry until nicely golden and place on absorbent paper.
For serving - which is an integral part of the recipe:
Put micro leaves and lentil sprouts in a serving bowl. Arrange the avocado nuggets on top and serve with matcha-wasabi sauce that you make quickly.
And a big thank you to charming Sapir, who keeps me posted with the trendy restaurants and ignites my imagination (and appetite) with worthy and inspiring dishes.
Enjoy, and let me know how it turned out.🥑🥑😋❣
RECIPE
Avocado Nuggets With Matcha WasabiTwo satisfying main courses or 3-4 starters
- 1 ripe avocado not too ripe
- 1 teaspoon lemon juice
- oil for frying
Flour Mixture
- ¼ cup white flour
- ¼ cup corn starch
- ¼ teaspoon Matcha Powder by taste
- pinch salt
Batter
- 3 Tablespoon chickpea flour
- ½ cup water as needed
- ½ Tablespoon apple cider vinegar
- 1 Tablespoon almond butter or tahini
- ½ Tablespoon wasabi paste by taste
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder optional
- ½ teaspoon salt by taste
- ½ teaspoon ground black pepper
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Breadcrumbs Mixture
- ¼ cup panko
- ¼ cup grissini crumbs or standard breadcrumbs
- ¼ cup white sesame optional
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- pinch ground black pepper
- ⅛ teaspoon chili powder
- pinch salt
For Serving
Green Meadow
- micro leaves mix or your favorite ones
- green lentils sprouts or alfalfa sprouts
Matcha Wasabi Dressing
- ¼ teaspoon matcha powder
- ½ Tablespoon wasabi paste by taste
- ½ teaspoon water as needed
Flour Mixture
- Mix well flour, cornstarch, matcha powder, and salt in a medium bowl.
Batter
- Mix chickpea flour, water, and vinegar; Add almond butter and wasabi paste and mix well.
- Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.
Breadcrumbs
- In a medium bowl, mix the breadcrumbs well with the other ingredients.
Avocado
- Put the lemon juice in a small bowl.
- Peel the avocado with a sharp knife, and cut the avocado into large pieces of three to four cm (1.2-1.6 inches).
- Brush the avocado chunks with lemon juice, and place them in a bowl or plate.
- Dip the avocado pieces in the flour mixture, shaking off excess; Dip in the batter and shake off excess, roll in the breadcrumbs, and place on a plate* see the tip at the end of the recipe.
- Heat canola or sunflower oil over medium-high heat in a medium 24-26 cm pan or a wok; the oil should reach at least half the height of the nuggets.
- Transfer to the hot oil 4-5 pieces at a time and fry on medium-high heat * (see note) on all sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place in a colander to absorb the excess fat)
For Serving
- Mix the wasabi paste and matcha powder in a small serving bowl; add water gradually until you get a texture where you can easily dip the nuggets.
- Put the micro leaves and sprouts in a serving bowl, arrange the nuggets on top, and serve with matcha-wasabi dressing.
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