Creamy Japanese Onion and Avocado Dip
This creamy Japanese style avocado dip combines sweet fresh onion, savory dashi, and crispy seasoned seaweed for a rich and addictive side dish or snack.
When fresh spring onions are in season, their natural sweetness and crisp texture can transform even the simplest dish. This recipe highlights that freshness by pairing it with creamy avocado for a dip that feels both comforting and refreshing.
The rich umami from dashi blends beautifully with mayonnaise and soy sauce, while the seasoned seaweed adds a subtle crunch and depth. It is an easy no cook recipe that works as a side dish, appetizer, or sake snack.
What you'll need
- 1 fresh spring onion
- 1 avocado
- 1 tsp lemon juice
- 1 tbsp dashi packet contents or dashi powder
- 1 tsp soy sauce
- 1 tsp mayonnaise
- 5 to 6 sheets seasoned seaweed
How to make it
Thinly slice the spring onion and soak it in water for a few minutes to mellow the sharpness. Drain well and squeeze out excess moisture.
Peel the avocado, place it in a bowl, and mash it roughly with the lemon juice, leaving some texture.
Add the drained onion, dashi, soy sauce, and mayonnaise. Mix until evenly combined, then tear in the seasoned seaweed and lightly fold everything together before serving.
Tips
- Use a ripe but firm avocado for the best creamy texture
- Squeeze the onion well to avoid making the dip watery
- Serve chilled for a fresher and cleaner flavor
- Fresh spring onion can be substituted with regular onion. If the sharpness feels too strong, soak it in water a little longer before using.