Japanese · Brunch
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.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
465Calories
14gProtein
28gFat
42gCarbs
2gSugar
7gFiber
680mgSodium
31mgChol
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Instructions
1
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 both 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.
2
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.
3
Build
Spread miso butter generously over each hot toast slice until fully coated. Pile smashed avocado onto miso-buttered toast in an even layer.
4
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 thick slices shokupan
- 30g (1.1 oz) white miso paste
- 40g (1.4 oz) unsalted butter
- 2 large avocados
- 2 tsp lemon juice
- 1 pinch sea salt flakes
- 120g (4.2 oz) cucumber
- 2 tsp rice vinegar
- 0.5 tsp sugar
- 2 tsp toasted sesame seeds
- 0.5 tsp shichimi togarashi
- 2 scallions
- 1 sheet nori