Japanese marinated grilled vegetables & avocado ‘ice cream’
Simple Japanese cold marinated grilled vegetables
Sweet and umami with a hint of smokiness
Cold creamy avocado
Perfect for hot summer days
S E R V I N G S : 1
A L L E R G Y : Gluten, soy
Ingredients.
Marinate
150ml water
2-2.5 tbsp soysauce
1 tbsp mirin
¼ small onion sliced
1 scallion sliced
½ nori sheet teared into small pieces or 1 small piece of kombu
Optional - grated ginger
Squeeze of lemon juice
1 tbsp rice or apple cider vinegar
Vegetables of choice (recommend aubergine, radish, mushroom, okra)
Avocado
Lemon juice
Salt
Black pepper
Preparations.
Heat up the marinate (except lemon juice and vinegar) in a sauce pan or using microwave until it boils, then add lemon juice, vinegar and let it cools down
In a frying pan, grill your vegetables of choice with some oil, season with salt and black pepper
Add the vegetables into the marinate, and marinate in the fridge until cold, even better overnight
Mash up your avocado and add lemon juice, salt and black pepper, cover with a plastic film or lid then freeze until hard
Serve with a nice slice of bread or as enjoy as a side dish
Notes / Chats.
Recommend using seasonal vegetables - Tofu and tempeh would go well too.
Don’t forget to eat the onion and nori in the marinate as well!
Extra.
