Agadashi Avocado


4 avocados 1 cup of plain flour 1 egg yolk Ice water 500mls sunflower oil Salt Pepper Agadashi stock 2 sheet pieces of dried Kombu 5gm bonito flakes 350mls water 100mls mirin 100mls light soy 4 sprigs of shisu cress 4 tablespoons of finely grated diakon


First Make The Agadashi By Placing The Two Sheets Of Kombu In The Cold Water In A Pot. Slowly Bring To A Very Gentle Simmer (do Not Allow To Boil Or The Kombu Will Turn The Liquid Cloudy) And Then Turn Off And Let Stand For 5 Minutes. Remove The Kombu And

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