Edamame & Avocado Toast with Shichimi Togarashi


Shichimi Togarashi, which means "seven-flavor spice," is a traditional Japanese seasoning blend that combines the heat of crushed red chiles with zesty citrus, crunchy sesame seeds, and nori. Often used to flavor rice, it adds delicious umami flavor and crunch to edamame-avocado toast and jammy eggs.


Prep time: 3 min | Cook time: 10 min | Serves: 4



  • 2 cups frozen, thawed edamame 

  • 1 tablespoon olive oil 

  • 1 teaspoon sea salt 

  • 1 teaspoon garlic powder 

  • ½ teaspoon wasabi powder 

  • 1 ripe avocado 

  • 2 teaspoons Shichimi Togarashi 

  • 4 slices of fresh rustic bread

  • 4 eggs 


  1. Add edamame to a food processor and pulse to granules. Add olive oil, salt, garlic and wasabi powder and pulse to a smoother consistency that is close to spreadable. Transfer to a sealed container and refrigerate; overnight if possible.

  2. Fill a small pot with 1” of water and add 4 eggs. Cover and bring to a boil. Cook for 7 minutes then remove to cold running water until chilled enough to peel. 

  3. Toast bread to desired color. Spread the edamame puree onto each slice of bread. Add slices of avocado, half an egg and sprinkle liberally with Shichimi Togarashi.