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• 2 tsp wasabi powder
• 45g qp mayonnaise
• 1 tsp mirin
• 1 tsp soy sauce
• 1/2 avocado
• 1/2 lime
• 1/2 tsp salt
• pinch of pepper


  1. Begin by rinsing your avocado and then slicing in half before removing the skin and stone. We’ll only use half an avocado for this recipe so wrap up the remaining half and pop it in the fridge for another meal.

  2. Mash the avocado in a bowl until it becomes a smooth puree. Then add your mayonnaise, wasabi powder, soy sauce, mirin, salt and pepper to the mix.

  3. Slice your lime in half and squeeze the juice in with the other ingredients before mixing it together well until you have a smooth, even mayonnaise with a light green colour.

  4. Your mayonnaise is now ready to go. Use it as a dip for your chips or vegetables, a delicious way to add some fire to your sandwiches or with classic Japanese dishes like okonomiyaki or takoyaki.


- Of course this works well with normal mayonnaise as well as the Japanese variety. We also have a zero cholesterol Japanese mayonnaise if you want to make a healthier alternative.

- Try adding a little chopped onion or tomato to the mayonnaise for some extra flavour and colour.

- Feel free to add extra wasabi when you make this recipe if you like it seriously hot, or just add a little if you prefer a mild heat.