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avocado avocados extra-virgin olive oil freshly grated wasabi ponzu sauce salt ponzu sauce konbu bonito flakes soy sauce lemon juice mirin sugar rice vinegar
Viewed: 42 - Published at: 8 years agoIngredients
- For the avocado:
- 4 avocados
- 4 tablespoons extra virgin olive oil
- 1 tablespoon freshly grated wasabi or horseradish
- 1 recipe ponzu sauce or good-quality store bought
- Salt and pepper, to taste
- For the ponzu sauce:
- 1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
- 1-1 1/2 cups bonito flakes (katsuobushi)
- 3/4 cup soy sauce, plus 2 tablespoons
- 3/4 cup lemon juice
- 1/3 cup mirin, plus 1 tablespoon
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
Method
- Preheat your grill/grill pan as if you were cooking a steak.
- Cut each avocado lengthwise in half and separate. Carefully remove the pit. With a large spoon, scoop the fruit out of it skin and brush each side with the olive oil. Season with salt and pepper.
- Place the avocado flat side down and grill to mark. (The idea is to mark each avocado, not actually cook it.) Gently turn over and grill until barely warmed through.
- Fill each cavity with the ponzu sauce and serve with freshly grated wasabi.
- Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste. Strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain.
- Store in the refrigerator for up to 6 months (don't worry, you will use this up very, very quickly).
