7 Jun 2016
Avocados on toast is a classic breakfast dish. But who says we can't have it for dinner too? This was a nice and easy way for me to use up some leftover bread and an avocado, and is given a Japanese twist with the addition of miso, or fermented soybean paste, and a dash of mirin, or sweet rice wine. It's topped with furikake, a mixture of chopped seaweed, sesame seeds, and MSG for a tasty umami punch. You can find miso, mirin, and furikake at your local Japanese supermarket, and I always have them on hand for a variety of Japanese dishes.
2 slices of bread (I used 2 pieces from a halved baguette)
1 Tbsp white miso
1 Tbsp mirin
2 tbsp furikake