Avocado, Edamame and Yuzu Dip With Furikake

Recipe from Ravinder Bhogal

Adapted by Ligaya Mishan

Updated January 28, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(55)
Comments
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This voluptuous dip “couldn’t be simpler,” wrote Ravinder Bhogal, the chef of Jikoni in London, in her cookbook “Comfort and Joy” (Bloomsbury, 2023). Tumble avocado in a food processor with ginger, for a subtle sweetness and restorative sting; soy sauce, standing in for salt but rounder and deeper; toasted sesame oil, earthy and plush, making everything it touches more intensely itself; and edamame, for body (and protein). Then stir in yuzu, a citrus that’s sweeter and gentler than lemon, lending a sherbety tang, and light where avocado is luscious. (If you don’t have any on hand, try squeezing together lemon and clementine.) A dose of sambal brings a throb of heat, if you like, while a dusting of furikake adds crunch. Ms. Bhogal serves the dip on toast at her restaurant, but you can dispense with the formality of framing it as a meal and eat it straight, dunking the likes of carrots, radishes, tortilla chips and Thai prawn crackers. —Ligaya Mishan

Featured in: Brunch Is Best With Some Surprises. Try This Edamame and Yuzu Dip.

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Ingredients

Yield:About 4 cups

  • 4 very ripe avocados, halved, pitted and peeled

  • 2 cups/300 grams frozen shelled edamame, defrosted

  • 2 teaspoons light soy sauce

  • 1 teaspoon peeled and grated ginger (from ½-inch piece), plus more to taste

  • Toasted sesame oil

  • Yuzu juice, to taste (or equal parts lemon juice and clementine juice)

  • Sambal (such as sambal oelek) or sriracha (optional), to taste

  • 2 tablespoons furikake rice seasoning (see Tip)

  • Tortilla chips, spicy Thai prawn crackers, crudités (such as sliced carrots and radishes) or a combination, for serving 

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a food processor, blitz the avocados with the edamame, soy sauce, ginger and a few drops of sesame oil until you have a chunky dip.

  2. Step 2

    Transfer the dip to a serving bowl and stir in the yuzu juice, sambal, if using, and more ginger if desired, to taste.

  3. Step 3

    Top with furikake, and serve with tortilla chips, prawn crackers, crudités or a combination, for dipping.

Tip

  • Furikake is a savory-sweet Japanese seasoning mix of seaweed, sesame and (typically) dried fish, among other ingredients, most often sprinkled on rice. You can find it, in all its flavor iterations, in most Asian supermarkets and online. Ms. Boghal makes a fish-free version.

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Ratings

4 out of 5
55 user ratings
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Comments

Julee

Don’t the defrosted edamame need to be cooked before they are blended with the avocados???

Pete Richardson

@Louise. Your comment isn’t helpful.

Jane

@LaPoodella Check out your local ethnic grocery store. Yuzu comes in a bottled form like lemon juice. Furikake would be with Japanese dry ingredients. I found some in a large general grocery store in north central WI.

Emily

Recipe is fairly bland - I added LOTS of yuzu juice, LOTS of salt, and some rice vinegar!

Natalie

Can this be made the day before or does it turn brown from the avocados?

JP

This dip sounded so good but was very lackluster. Needs a lot more flavor.

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Credits

Recipe from “Comfort and Joy” by Ravinder Bhogal (Bloomsbury Publishing, 2023)

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