Crispy & Savory: Avocado Mentaiko Butter Grill
Easy Beer Snack Recipe: Avocado Mentaiko Butter Grill – No Splatter Method with Rice Paper
Hello everyone, I’m Jina, your culinary guide! Today, I’m bringing you an incredibly simple yet utterly delicious beer snack recipe. The preparation process is surprisingly easy, and the taste is guaranteed! It’s the ‘Avocado Mentaiko Butter Grill.’ Have you ever found grilling mentaiko (spicy cod roe) messy due to oil splattering everywhere? If so, try Jina’s special tip! Using rice paper makes it easy to create a delicious beer snack without any mess. Let’s get started! ^^
Recipe Ingredients- 1 ripe avocado
- 150g mentaiko (spicy cod roe)
- Rice paper wrappers (as needed)
- Butter (generous amount)
- A pinch of chili flakes (optional)
Cooking Instructions
Step 1
First, let’s prepare all the fresh ingredients for our dish. It’s best to use an avocado that is ripe and soft to the touch.
Step 2
Prepare the rice paper wrappers. Dip each wrapper briefly in warm or slightly hot water for about 10-20 seconds, just enough to soften it, then immediately lay it flat on a cutting board. Be careful not to soak it for too long, as it might tear.
Step 3
Prepare the mentaiko. If the mentaiko pieces are large, cut them in half to make them easier to wrap. You can also make a small slit with a toothpick or chopstick to gently loosen the membrane if desired.
Step 4
Place the prepared mentaiko on the softened rice paper. Add a generous piece of butter on top of the mentaiko. Now, carefully fold the sides of the rice paper inwards and then roll it up tightly, just like you would a spring roll or a summer roll. Ensure the mentaiko is securely enclosed.
Step 5
Have you ever experienced the frustration of oil splattering everywhere when grilling mentaiko? Your troubles are over with this method! The rice paper securely encases the mentaiko, allowing you to grill it cleanly in the pan. (Referring to the photo will make this step even easier!)
Step 6
Now, it’s time to grill the mentaiko and butter wrapped in rice paper. Lightly grease a non-stick pan with a touch of oil and heat it over medium-low heat. Place the rice paper-wrapped mentaiko in the pan and grill until golden brown on both sides.
Step 7
Thanks to the rice paper, the mentaiko grills beautifully without splattering oil, and the butter infuses it with a rich, nutty flavor, making it incredibly savory and delicious. This method comes highly recommended!
Step 8
Once the rice paper is nicely golden brown and slightly crispy, cut the grilled mentaiko into bite-sized pieces and arrange them attractively on a serving plate. You’ll have a delightful dish with a crispy exterior and a moist, flavorful interior.
Step 9
Finally, let’s add some extra flair with chili flakes. If you enjoy a bit of heat, finely crush some chili flakes and sprinkle them over the grilled mentaiko. (This step is optional, but I highly recommend it!) The spiciness of the chili flakes cuts through any potential richness, providing a wonderfully clean and refreshing finish to the dish. It’s a true flavor cheat code!
Step 10
Slice the well-ripened and softened avocado into attractive pieces. The creamy texture and mild flavor of the avocado perfectly complement the savory mentaiko.
Step 11
Generously top the grilled mentaiko with the sliced avocado. You can also drizzle a bit of mayonnaise over the top according to your preference. Voilà! Your Avocado Mentaiko Butter Grill wrapped in rice paper is beautifully complete! It’s an absolutely perfect match with a cold, bubbly, and refreshing beer.
Step 12
The freshly grilled rice paper offers an amazing crispiness on the outside and a delightful chewiness on the inside. The salty mentaiko infused with the rich buttery aroma creates an unparalleled umami experience.
Step 13
Pro Tip: This grilled mentaiko is also incredibly delicious when wrapped in seaweed (nori)! The crisp texture of the seaweed combined with the rich mentaiko and butter flavor offers another delightful dimension. Definitely give it a try! Highly recommended!!
