Avocado and Shrimp Ginger Flavored Tartare Salad
Simple Salad with Fresh Ginger to Make You Feel Good
Everyone’s favorite vegetable, avocado, pairs wonderfully with sake. Like avocado-maki or California rolls, avocado complements Japanese ingredients perfectly.
Ginger is a staple in Japanese cuisine, known for its health benefits, including improved blood circulation and relief from swelling. It’s also a traditional remedy for colds, sore throats, and coughs.
Avocado is not only delicious but also packed with nutrients, making it beneficial for beauty and health.
This dish is designed to make you feel good by eating it.
Combining the creamy taste of avocado with the spicy kick of ginger, simply seasoned with sesame oil, salt, and lemon, this tartar-style salad pairs excellently with sake.
Enjoy with Autumn Sake "Hiyaoroshi"
Sake, made from rice, is typically brewed in winter following the autumn harvest.
Freshly made sake is called "Shinshu" (new sake) and is usually shipped after being pasteurized twice to prevent deterioration. In contrast, sake shipped without pasteurization is known as "Namazake."
"Hiyaoroshi" is made by maturing the sake for about a year after a single pasteurization. Once brewed, the sake is stored until early autumn of the following year without a second pasteurization.
This maturation process gives the sake a mellow, rounded mouthfeel.
Odayaka, Junmaiginjo, Hiyaoroshi by Niida Honke
For this dish, I recommend pairing it with Odayaka, Junmaiginjo, Hiyaoroshi, by Niida Honke.
Niida Honke, a brewer in Fukushima Prefecture with over 300 years of history, has a strong philosophy of protecting nature, rice fields, and water in their sake brewing process.
"Odayaka, Junmaiginjo, Hiyaoroshi" features the unique mellowness of Hiyaoroshi, with a matured fruity taste and a crisp sharpness.
Serve it at room temperature to complement the mellow and refreshing flavors of this salad.
This is simple tartar salad - the mellow flavor of avocado, the spice of ginger, and is seasoned only with sesame oil, salt, and lemon.
- １ Avocado
- ８ Raw shrimps
- 10 g A piece of ginger
- 1 tsp Sesame oil
- 1/2 tsp Lemon juice
- A pinch of salt
- 50 ml Sake
- １ tbsp Salt
- Raw or cooked? You can choose your shrimp style as you like!
I prefer raw shrimp to cook with this salad, because I think it tastes better. However, it takes a bit of time to prepare the raw shrimp, so it is totally fine to use cooked shrimp, or frozen shrimp. Chose as your convenience!
- Preparation of shrimp
Peel the shell, remove the tail, and devein.
Please make sure if the shrimps are deveined if you have prepared shrimps. Shrimp odor removal
Shrimp is salted and soaked in Sake for about 10 minutes.
Then wash with water.
Put prepared shrimps in boiling water, boil quickly until it turns red, and cut into bite-sized pieces.
Peel the avocado, remove a seed, and cut into cubes, the same size as the shrimps.
Put the avocado into a bowl and sprinkle with lemon first to prevent discoloration.
Add shrimp, sesame oil, salt and grated ginger into the bowl and mix quickly.
Grate ginger before tossing so that the the ginger flavor stays for a long.