Sauteed avocado and grated kombu
This dish is a simple sautéed avocado topped with grated kelp. If you add butter at the beginning, the flavor will be lost, so it's best to add it halfway through
How to make it
1
Remove the skin and seed from the avocado and slice into slices about 1cm thick
2
Heat a frying pan over high heat and cook the avocado, turning it over halfway through cooking so that both sides are browned
3
Once lightly browned, add the butter. Once the butter has melted, pour the Happomibijin over the top and remove from the heat
4
Serve in a bowl and top with grated kelp to finish
Ingredients for 3 people
-
- Avocado (peeled and seeded)
- 1 piece
-
- butter
- 10g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Tororo kelp for finishing
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
