Miso Avocado Toast
A Tokyo café brunch, thick milk bread toasted and spread with white miso butter, topped with smashed avocado, pickled cucumber, sesame seeds, and shichimi.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 120g sliced cucumber with 2 tsp rice vinegar and 0.5 tsp sugar; rest 5 minutes. Mix 2 tbsp white miso with 40g softened butter until smooth. Halve 2 avocados, remove stones, scoop flesh into a bowl, add 2 tsp lemon juice and a pinch of sea salt, smash roughly with fork keeping texture. Finely slice 2 spring onion stalks and cut 1 sheet nori into strips.
Toast
Heat toaster or grill to medium-high. Toast 4 thick slices shokupan 3 to 4 minutes until deep golden and crisp on both sides.
Build
Spread miso butter generously over each hot toast slice until fully coated. Pile smashed avocado onto miso-buttered toast in an even layer.
Plate
Top avocado with pickled cucumber, 2 tsp toasted sesame seeds, 0.5 tsp shichimi togarashi, spring onion, and nori strips. Serve immediately while toast is still warm.
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