Mentaiko and Avocado Japanese Salad

Mentaiko and Avocado Japanese Salad

I tossed avocado, yuzu pepper paste and mentaiko for a Japanese salad.

Ingredients: 3 to 4 servings

1/2 to 1
about 50 g
● Mentaiko
1 pair
● Bonito flakes
about 3 g (1 small pack)
● Yuzu pepper paste
1 teaspoon, to your liking
● Olive oil
1 tablespoon
● Mentsuyu (3x concentrate)
1 teaspoon plus
Shredded nori seaweed
As needed


1. Roll the cucumber with salt on a cutting board and wash. Chop in half lengthwise, then slice thinly and diagonally.
2. Chop the onions thinly and soak in water. Drain well.
3. In a bowl, remove the egg sack from the mentaiko. Add the ● ingredients and mix thoroughly. Add the avocados chopped into bite-sized pieces and toss.
4. Spread sliced cucumbers and onions on a plate, and place the ingredients prepped in step 3 on top. Top with shredded nori seaweed and serve.
5. This is how it looks after everything is combined. Because the vegetables start releasing water with time, top Step 3 right before serving. Enjoy with your favorite vegetables.

Story Behind this Recipe

I used leftovers in the refrigerator to make a salad to accompany drinks.