Creamy Avocado, Edamame & Yuzu Dip with Furikake

Updated Jan. 29, 2025

Recipe Overview

A vibrant, savory-sweet dip combining creamy avocados, protein-rich edamame, and bright yuzu, finished with umami-packed furikake. Perfect for parties or as a refreshing appetizer with crunchy accompaniments.

Prep & Cook Times

• Total Time: 15 minutes

• Prep Time: 10 minutes

• Cook Time: 5 minutes (for edamame, if needed)

Ingredients (Serves 4–6)

• 4 ripe Haas avocados (halved, pitted, peeled; ensure they yield slightly to pressure for optimal creaminess)

• 2 cups/300g frozen shelled edamame, defrosted (see Note for cooking)

• 2 tsp light soy sauce (low-sodium recommended)

• 1 tsp peeled and grated ginger (from ½-inch fresh ginger; adjust to taste)

• 1–2 tsp toasted sesame oil (add to taste)

• 1–2 tbsp yuzu juice (freshly squeezed or bottled; substitute: equal parts lemon juice + clementine juice)

• 1 tsp sambal oelek or sriracha (optional, for heat)

• 2 tbsp furikake rice seasoning (Japanese seaweed-sesame blend; fish-free versions available)

• Accompaniments: Tortilla chips, spicy Thai prawn crackers, or fresh crudités (carrots, radishes, cucumber)

Preparation Steps

Step 1: Cook Defrosted Edamame (if necessary)

Frozen shelled edamame is typically pre-cooked, but for extra tenderness, blanch defrosted edamame in boiling water for 2–3 minutes. Drain, rinse with cold water to stop cooking, and pat dry. Note: If using pre-cooked frozen edamame (common in Asian markets), skip this step.

Step 2: Blend the Base

In a food processor, add halved avocados, cooked edamame, soy sauce, grated ginger, and 1 tsp toasted sesame oil. Pulse until smooth yet slightly chunky (avoid over-blending to retain texture).

Step 3: Adjust Flavors

Transfer the dip to a serving bowl. Stir in yuzu juice, sambal (if using), and additional ginger to taste. Taste and adjust with a pinch of salt or more yuzu if desired.

Step 4: Finish & Serve

Sprinkle furikake evenly over the dip. For extra visual appeal, garnish with a few sesame seeds or additional grated ginger. Serve immediately with tortilla chips, prawn crackers, or crudités for dipping.

Pro Tips & Ingredient Notes

• Yuzu Substitution: Bottled yuzu juice (found in Asian grocery stores) mimics the bright, citrusy flavor; fresh yuzu is ideal but less accessible.

• Furikake: Available in Japanese or large Asian markets; look for fish-free versions (e.g., Ms. Boghal’s recipe) if avoiding seafood.

• Avocado Selection: Ripe Haas avocados are best for savory dishes (yield to light pressure, green-black skin). Sweeter varieties (e.g., Fuerte) work for sweeter dips but may require less salt.

• Flavor Enhancements: For a richer profile, add a pinch of sugar (as mentioned in the original recipe’s context of avocado preparation), ½ tsp rice vinegar, or extra soy sauce.

Reader Feedback

• Q: Do defrosted edamame need to be cooked first?

A: Frozen edamame is pre-cooked, so defrosted versions are safe to blend raw. For texture, blanch briefly (2–3 minutes) to soften further.

• Q: Hard-to-find ingredients?

A: Yuzu (bottled), furikake (Japanese section), and sambal are available in major Asian grocers or online. General stores may carry bottled yuzu or dry furikake.

• Q: Bland flavor?

A: Add more yuzu, salt, or a splash of rice vinegar. One reader boosted it with “LOTS of yuzu juice, salt, and rice vinegar” for balance.

• Q: Make-ahead tip?

A: The dip can be made 1 day in advance, stored in an airtight container with a layer of yuzu juice on top to prevent browning.

Enjoy this zesty, protein-packed dip—ideal for summer gatherings or as a quick appetizer! 🍃🥑