What makes your everyday avocado toast special?
The answer would be some things. Sauce.Fresh ingredients.Bread.Good preparations.
I made the best avocado on toast.Ever.
As usual, with Japanese twist.
The sauce is basically salsa verde, but used Japanese ingredients.
For the tomatillo..you may be able to find them at Mexican grocery store or wholefoods.
It is the best to use them because flavour is wonderful.
Shishito is Japanese green peppers, their heat is mild and has good flavor.
Yuzu, Japanese citrus, you can sub Mayers lemon instead.Or just simply, lime.
Shungiku.This is edible chrisantemum leaves.
Sometimes Western people call it Shinjuku, but it is wrong.I don't know who started call them as Shinjuku, Shinjuku is a name of a city of Tokyo.Everytime when I hear it I want to laugh but I haven't corrected it. You can find them at Japanese or Korean market.If you couldn't find them, use cilantro.
And the bread.
I used bread from Vancouver's popular baker Annabel Choi's Companion bread.
When I got home with it, my room was filled with smell of freshly baked bread.Happy moment.
They sell their breads on Sundays at Juice truck's store. Check it out.
*For the sauce
Tomatillo 3-4 small ones, cut in half
Onion 1/4 piece, roughly slice
Shishito 3 pieces roughly cut.Don't worry about deseed.
Garlic 2, clushed
Salt and pepper
Shungiku or cilantro good amount, as you like
Yuzu extract or Mayers lemon juice 2 Tablespoons
*Avocado on toast
Avocado, 1piece, cut in small cubes and salted, put yuzu extract or mayers lemon juice
Purple daikon, small piece, thin julian, or as you like.Thin is the best. Salted
Bread 1-2 slices
Salt and pepper
Perheat oven 400F
Put everything for the Salsa verde ingredients besides citrus and shungiku(cilantro) in a bowl, toss with olive oil, salt and pepper. Put the olive oil coated salsa verde ingredients on a pan with a piece of baking sheet and roast off about 10-15 min until the heat get through in everything, remove from the heat.
When it's cool down, add shungiku or cilantro and blend them with blender. Add citrus juice and make the taste with salt and pepper.Set aside.
Toast slice of bread, put olive oil on.
Put Salsa verde on the toast, then avocado cubes, fresh greens, purple daikon, finish with olive oil and salt and pepper. Bon appetito.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub