Avocado Toast with Shichimi Togarashi
Avocado toast has become a breakfast staple (and definitely the reason us millennials are unable to afford houses) but if you’re looking to take yours to the next level, try my Avocado Toast with Shichimi Togarashi. This Japanese spice blend adds a kick of heat and a complex flavor profile. Sesame seeds, chili flakes, and nori flakes provide a complexity and contrast to the smooth, rich avocado, making each bite an explosion of taste and texture. A squeeze of fresh lemon juice adds a tangy brightness that ties all the flavors together. Whether you’re a seasoned avocado toast fan or new to the trend, this version is sure to be a new favorite in your kitchen.
Toast is a way of life
If you haven’t figured it out by now, I’m a texture girl when it comes to food so listen, I just don’t trust people who don’t like toast. It’s the perfect crunchy vehicle for my favorite veggies and creamy cheese and it absolutely smacks on its own with a little butter. I love changing up my toppings based on the seasons but I always reach for local baked sesame wheat or sourdough loaves for my toast cravings. If you're local to SF, Josie Baker, Jane the Baker, Tartine, and Acme are my favorite bread bakers in town
Tips for the best toast
Y’all, let me change your toast game: toast your bread in a pan. I hate the way toasters suck all of the moisture out of bread and leave behind an explosion of crumbs. I want toast to be crunchy, not dry. Skip the toaster, heat up olive oil or butter in a skillet, and pan fry your bread slice until golden brown, flip, and cook until lightly browned on the other side.
I always let my toast cool propped up on the rim of the pan for a couple of minutes before topping it so that it can cool without getting soggy underneath and isn’t so hot that it melts the toppings.
Avocado Toast with Shichimi Togarashi
As a millennial, I’m required to offer you an avocado toast recipe but let’s step it up with this Avocado Toast with Shichimi Togarashi recipe that combines creamy avocado, a spicy Japanese seasoning, and a hint of citrus.
Ingredients
- 1” slice of sesame bread
- Olive oil
- ½ avocado
- ½ teaspoon lemon juice
- 1 teaspoon Shichimi Togarashi
- Salt and pepper to taste
Instructions
- Slice your bread into a 1” thick piece.
- Heat a skillet over medium, drizzle olive oil all over your bread slice (don’t hold back, coat that puppy) and place oil side down into the skillet. Cook until golden brown, flip and cook for an additional 2-3 minutes to get the bottom crisp. Allow your toast to cool for a few minutes propped up on the side of the skillet.
- Top the olive oil side of the toast with slices of half an avocado then squeeze about ½ teaspoon of lemon juice (about a quarter of a lemon) over the avocado. Season with 1 teaspoon Shichimi Togarashi, a pinch of flake salt, and a few cranks of fresh cracked pepper.
