UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Avocado dip with Spicy cod roe

Raw Seafood (Sashimi)

Snack or Appetizer

Whisky with Soda

Just mix and done in 3 minutes! Enjoy the texture as edamame and spicy cod roe will pop in your mouth. Try with cracker or toasted bread. Great match with Highball.

Processed seafood used

石巻辛子明太子500g

株式会社マルイチ高橋商店（宮城県）

詳しくはこちら

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Servings
Serving 2
Cooking time
3 min
Total servings
Serving 2
Cooking time
3 min

Ingredients

Cream cheese (room temperature)
50g
Avocado
1/2
Edamame (boiled and take them out of shells)
50g
Spicy cod roe
20g
Lemon juice
1 tbsp

Directions

  1. Peel and mash avocado and add it to lemon juice.
  2. Remove skin out of spicy cod roe.
  3. Soften cream cheese and add 1 and 2. Mix and add edamame.
  4. Add pinch of salt if needed.
  5. Enjoy with crackers or toasted bread.

Remarks

Spring some coarse ground black pepper or shredded seaweed as you like.

Popular recipe using Raw Seafood (Sashimi)

Popular recipe using Snack or Appetizer

Popular recipe using Whisky with Soda

Browse your favorite recipe

Browse by ingredients