- 1pc Hass avocado
- Shichimi Togarashi, to taste
- crumbled garlic chips (see sub-recipe)
- micro cilantro
- 3g tofu garlic crema (see sub-recipe)
- 60g su shoyu (see sub-recipe)
crumbled garlic chips (sub-recipe)
- 400g garlic
- 4L milk
sub-method: On a Japanese mandoline, thinly slice the garlic, then heat it. Strain the garlic three times using cold milk. After the final blanching, pat the garlic dry and fry it in a 300°F fryer until golden brown. Cool on paper towel lined sheet pans. Store it in an airtight container, then label and date the container. Reserve.
tofu crema (sub-recipe)
- 397g tofu
- 3ml water
- 50g ginger, grated
- salt, to taste
- pepper, to taste
sub-method: Add tofu, garlic, and water into a blender. Blend all together until you get a creamy texture, then add salt and pepper.
su shoyu (sub-recipe)
- 1000ml rice vinegar
- 2000ml soy sauce
sub-method: In a stainless steel mixing bowl, combine vinegar and soy sauce. Transfer to a container, then label and date the container. Reserve.
Slice the avocado in half, take out the seed, and place on the Robata flat-side down until you get some nice grilled marks. Remove the avocado from the Robata, give it an even cut on the bottom of the avocado to get a flat surface so it doesn’t move when you place it on your plate. Add su shoyu in the middle of the avocado, then dust with Shichimi Togarashi, followed by crumbled garlic chips. Place a few dots of tofu garlic crema on the avocado and a few on the plating, then finish off with micro cilantro.