Asian Marinated avocado

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There are recipes that are more work and there is avocado in an Asian marinade. Five minutes of preparation, no effort and voila. You are in Tokyo, my love, without getting on a plane.

The buttery fat of the avocado with the deep saltiness of the marinade creates a result that is somewhere between a small Japanese salad and pickled avocado. Avocado absorbs flavors wonderfully, especially soy, and there is a delicate balance here between something that is soft and fatty and a soy marinade that is tangy and salty.

A word before

Do not over-soak. If the avocado sits in the marinade for hours, it may become too "cooked."

Add fresh ginger, crumbled nori seaweed, a few drops of ponzu to the marinade. This will spice up the dish. The dish is great over hot sticky rice, next to Solomon, on sourdough toast, or just like that.

Don't use an overly ripe avocado. we want the avocado to be firm!

Marinated avocado

Materials

• 1 avocado, cut in half lengthwise, without the pit, then into thin slices.

• Half a cup of soy

• Half a glass of water

• 1-2 clove of garlic, crushed

• 2 tablespoons honey/maple

• 1 tablespoon mirin

• 1 tablespoon sesame oil

• Green onion, sliced into thin slices

• 1 tablespoon sesame seeds

• 1 tsp chili oil
  

Directions

1. In a small box, combine and mix all the ingredients, except the avocado. Arrange the avocado slices in the box with the marinade. Cover and refrigerate for 45 minutes - an hour. Done. Enjoy.