Wasabi-Miso Guacamole with Sesame Gyoza Chips

Method

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Lay the gyoza wrappers out without overlapping, brush them thinly with oil, sprinkle with sesame seeds and salt, and cut each in half diagonally. Bake (oven) for 6 min, until the edges are golden and they blister in places. Watch the last minute, as they burn quickly. With two trays, swap them halfway through. They crisp up further as they cool.

   Add in this stepGyoza wrappers 14Neutral oil 1½ tbspWhite sesame seeds 1½ tspFlaky salt 1 pinch

   oven

3. In a small bowl, stir the miso, wasabi and rice vinegar until the miso has completely dissolved, then add the lime juice and sesame oil to make a smooth dressing.

   Add in this stepWhite miso (shiro miso) 1½ tspWasabi paste ¾ tspRice vinegar 1½ tspLime ½Toasted sesame oil ½ tsp

4. Scoop the avocado into a bowl and mash with a fork, leaving chunks, then mix in the dressing evenly.

   Add in this stepRipe avocados 1½

5. Scrape the seeds out of the cucumber with a spoon, dice it into 5 mm cubes and pat dry with kitchen paper; thinly slice the spring onions. Fold both gently into the guacamole.

   Add in this stepCucumber 60 gSpring onions 15 g

6. Spoon into a bowl, sprinkle with aonori and shichimi and serve right away with the gyoza chips.

   Add in this stepAonori (green seaweed flakes) ½ tspShichimi togarashi (Japanese seven-spice) 1 pinch