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Japanese Recipe

Wasabi Guacamole


“Wasabi lends itself nicely to this simple guacamole recipe. Its heat cuts the fat of the avocado in a way that is both surprising and well-balanced. It’s a nice play on a more traditional American appetizer that is unique to Okiway.”

— Executive Chef Sara Antes



[For Wasabi Guacamole]
[Ingredients for four]
• 5 ripe avocados
• 4 tbsp wasabi paste
• 2 tbsp chopped garlic
• 2 tbsp chopped cilantro
• 1 tbsp pink salt
• black pepper to taste
• Spanish paprika salt to taste
• cilantro leaves for garnish



1. Halve and pit avocados, cut or crush them to desired consistency in a bowl.


2. Add wasabi paste, chopped garlic, chopped cilantro, pink salt and black pepper in a bowl.
3. Stir well to combine avocado and wasabi paste. Taste and if necessary, add more wasabi, salt or pepper to your preference.
4. Serve guacamole on plate and garnish with cilantro leaves and Spanish paprika salt.

[For Gyoza Chips]
• 1 tbsp Spanish or smoked paprika powder
• 1 tbsp kosher salt
• 10 slices Gyoza skins
• 1 cup canola oil

1. Combine paprika powder and salt. Set aside.
2. Cut gyoza skins in half, fry in enough canola oil to cover skins in a sauce or saute pan. Remove from oil once gyoza skins begin to brown slightly and place on paper towel to absorb excess oil.


3. While still hot, season gyoza chips with paprika-salt mixture.
4. Serve with wasabi guacamole.





Sara Antes, Executive Chef
Chef Sara Antes attended The Natural Gourmet Institute specializing in vegan, vegetarian and health supportive cooking as well as pastry. After being a part of the team opening the Orchard Street staple The Fat Radish, she worked at Mal Pais in Costa Rica for three years, and The Leadbelly, Ruschmeyers, Gilligan’s and Momofuku in New York. Specializing in locally sourced and seasonal offerings, she cultivates distinctive recipes by using her multi-cultural culinary experiences.

The newly opened Okonomiyaki-Izakaya in Bushwick serves Okonomiyaki (Japanese savory pancake) as well as an array of Izakaya dishes such as fried octopus and salmon tartare. The menu at Okiway is inventive by incorporating Japanese fare with the flavors of Bushwick.

1006 Flushing Ave., Brooklyn, NY 11237
TEL: 718-417-1091