Jamie Oliver’s Crispy Squid & Smashed Avo [Japan]

I love Jamie Oliver’s cooking and so do the person I’m cooking for. The reason? Oliver transforms the simplest ingredients to an exquisite experience. But when you’re living in Asia, specifically Japan where some ingredients are pricey and hard to find, you have to make do with what you have. This crispy squid & smashed avo was a cinch to prepare, cook and present.

Avocados are pricey in Japan (around 130 yen more or less at the time of writing) for one piece. That amount would probably buy me half a kilo at home! So if you have lots of avocado where you are, you are lucky! I think the avocado mix here will do well with other crispy fried seafood, too. So use whatever is easy to find and ADAPT!

Here’s Jamie’s original recipe and you can find my version down below.

P.S.

I suggest that if you can find a Hanamasa store near you, you should buy ingredients there in bulk. Seafood, meat, canned tomatoes, olive oil and many other food in large portions are relatively cheaper there compared to your next-door supermarket in Japan.

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Paula Lapizar

Chemical Engineer. Daughter. Sister. Lover. Tree-Hugger. Bargain Hunter
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Jamie Oliver's Crispy Squid & Smashed Avo [Adapted to Japan]
This recipe was a Jamie Oliver original, featuring squid and avocados. Jamie's recipe calls for lime which is hard to find in Japan so I substituted it with lemon. I also added garlic powder to the breading mix. It still tastes amazing!
Course Side
Cuisine Japanese, Seafood
Prep Time 10
Cook Time 15
Servings
Ingredients
Course Side
Cuisine Japanese, Seafood
Prep Time 10
Cook Time 15
Servings
Ingredients
Instructions
  1. Clean the squid and remove the insides. Slice the body into bite sized rounds, and halve the head.
  2. Mix the flour, garlic powder,salt and pepper.
  3. Dredge the sliced squid with the flour mixture. Meanwhile, heat the olive oil in a pan. Hopefully, you'll get a nice half-inch depth. I used a small soup pot so I can save on olive oil.
  4. When the olive oil is hot enough, arrange the dredged squid slices into the pan/pot and cook. Turn it using tongs or chopsticks until you get that golden brown color. Drain the oil.
  5. While waiting for the squid slices to cook, prepare your avocado paste by slicing an avocado in half. After that, remove the seed and place the avocado meat in a container. Mash the avocado until you get a soft texture. Add in the lemon, and season with a little bit of salt and pepper to taste.
  6. Line a rectangular serving plate (very traditional Japanese plate you can find in a 100 yen store) or any plate with avocado. Arrange the squid on top of the avocado and pour tiny droplets of chili oil on top.
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Paula Lapizar

Chemical Engineer. Daughter. Sister. Lover. Tree-Hugger. Bargain Hunter

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