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Prep time
5 minutes
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Cook time
8 minutes
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Serves
8
Test Kitchen Notes
Adapted from a menu item at Bird Dog in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi. —The Editors
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Ingredients
- For the avocado:
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4
avocados
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4 tablespoons
extra virgin olive oil
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1 tablespoon
freshly grated wasabi or horseradish
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1
recipe ponzu sauce or good-quality store bought
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Salt and pepper, to taste
- For the ponzu sauce:
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1
piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
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1-1 1/2 cups
bonito flakes (katsuobushi)
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3/4 cup
soy sauce, plus 2 tablespoons
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3/4 cup
lemon juice
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1/3 cup
mirin, plus 1 tablespoon
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2 teaspoons
sugar
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2 teaspoons
rice vinegar
Directions
- For the avocado:
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Preheat your grill/grill pan as if you were cooking a steak.
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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.
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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.
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Fill each cavity with the ponzu sauce and serve with freshly grated wasabi.
- For the ponzu sauce:
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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.
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Store in the refrigerator for up to 6 months (don't worry, you will use this up very, very quickly).
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