This traditional Japanese dish is warm, creamy, and one of Izanami’s most popular items. When soaring avocado prices forced the Santa Fe restaurant to temporarily remove it from their menu a few years ago, a revolt nearly ensued, says co-owner Deborah Fleig. “It’s a very simple recipe,” says chef Kiko Rodriguez. “But it comes down to using the best avocado at its peak ripeness.” Rodriguez recommends using Hass avocados and fresh wasabi when available because it “offers a cleaner, more nuanced heat than prepared wasabi paste.” Serve the smoky and citrusy appetizer alongside grilled seafood, yakitori, or a chilled sake pairing.

  • 2 large ripe avocados, halved and pitted
  • Extra-virgin olive oil spray
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons smoked soy sauce (or premium soy sauce)
  • Fresh wasabi, finely grated, to taste
  • 1 lemon, cut into 4 wedges
  • Shichimi togarashi (Japanese seven spice) to taste

Makes 4 servings

1. Preheat a grill to medium-high heat. Using a sharp knife, lightly score the flesh of each avocado half in a crosshatch pattern, being careful not to cut through the skin.

2. Coat the cut surfaces with olive oil spray. Season with salt and black pepper.

3. Place the avocados cut-side down on the grill. Cook for 3–5 minutes, or until distinct grill marks develop and the flesh is lightly caramelized.

4. Carefully turn the avocados over and grill skin-side down for another 3–5 minutes, until warmed through. Transfer to serving plates.

5. Spoon about 1 tablespoon of soy sauce into the cavity of each avocado. Top with grated wasabi and squeeze a lemon wedge over each half.

6. Finish with a light sprinkle of shichimi togarashi; serve immediately.

This recipe originally appeared in “Because I’m Happy” by Lanee Lee.