First Bonito and Avocado Carpaccio with Tsukudani Seaweed

Yield: 1 Servings (113g)

A great combination of avocado and seafood. The first bonito of the season gives it a spring feel, and the nori tsukudani adds a Japanese touch.

Ingredient	Weight
Simplot Harvest Fresh Avocados: Individually Wrapped Avocado Halves, Frozen thawed, diced	25g
First Bonito	50g
Sea salt	as needed
Baby leaf	5g
Soy sauce, dark	2.5g
Seaweed Tsukudani	15g
Mayonnaise	10g
Fried garlic	3g
Extra virgin olive oil	2.4g
Black pepper	as needed
Flying fish roe	as needed

Step 1

Thaw the avocado according to package directions.

Step 2

Slice the bonito into pieces roughly 8 to 10g each and arrange in a fan shape on a plate.

Step 3

Sprinkle a little sea salt on the bonito and place 2 or 3 baby leaves at the back of the bowl.

Step 4

Roughly chop the diced avocado, place in a bowl, mix with dark soy sauce, and serve on top of the bonito.

Step 5

Place the nori tsukudani on top of the avocado and drizzle mayonnaise over the entire dish.

Step 6

Sprinkle fried garlic, olive oil, black pepper and flying fish roe on top and serve.

*Recipe provided by Sanzo Iwamotocho store

Related Recipes