Grilled Avocado, Housemade Ponzu, Fresh Wasabi, and Nori Salt
Adapted by StarChefs.com
December 2014
Yield: 1 serving
INGREDIENTS:
Ponzu
1.8 liters soy sauce
1 kilogram katsuobushi
1 liter mirin
1.8 liters sudachi or daidai juice
360 milliliters tamari shoyu
15 to 20 oranges or Indonesian limes, halved
To Assemble and Serve
½ avocado, pit removed, peel intact
olive oil
salt
¼ teaspoon fresh grated wasabi
½ teaspoon nori salt
1 lemon wedge
METHOD:
Ponzu
Heat soy until just about to boil, add katsuobushi, remove from heat, and let cool until luke warm. Strain liquid into sealable storage container; discard solids. Add remaining ingredients, cover, and let sit for 3 to 6 months to mellow before using. When running low, repeat process and add to base.
To Assemble and Serve
Prepare and heat grill. Cross-hatch cut the flesh of the avocado without piercing the peel. Lightly oil and season with salt. Char flesh side of avocado. On a serving plate, place avocado next to small mound of wasabi and nori salt. Spoon Ponzu into well left by pit of avocado. Place a lemon wedge on the plate.
