Avocado tempura agedashi

Avocado tempura agedashi

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Like most Japanese food, this dish has a simple and harmonious combination of textures and flavours. Most commonly you would serve tofu with the dashi stock, but I think the addition of avocado works really well!

Ingredients

Quantity Ingredient
4 avocados
2 cups iced water
1 egg
1 cup plain flour, plus extra for dusting
pinch baking powder
2 cups sunflower oil
salt
freshly ground black pepper
1/3 cup finely grated daikon, to serve
4 springs shizu cress, to garnish

Agedashi stock

Quantity Ingredient
2 sheets kombu
5g bonito flakes
2 1/2 tablespoons mirin
2 1/2 tablespoons light soy sauce

Method

  1. Make the agedashi stock by placing the kombu and 350 ml of cold water in a saucepan. Bring to a simmer, then turn off the heat and leave to stand for 5 minutes. Remove the kombu, then bring the water to the boil. Add the bonito flakes, then turn off the heat once again. Leave for 10 minutes, allowing the bonito flakes to settle to the bottom of the pan. Pass the liquid through a fine strainer, add the mirin and light soy sauce and heat the stock gently.
  2. Halve, peel and quarter the avocados and set them aside.
  3. Combine the iced water and egg and mix well. Combine the flour and baking powder and add to the egg mixture, mixing in enough to just combine, leaving a few lumps in the batter.
  4. Heat the oil in a wok. Dust the avocado quarters in a little flour, dredge in the ice-cold batter and place in the hot oil, two at a time. Fry for 2–3 minutes, until crisp but not too coloured. Drain on paper towel and season with salt and pepper.
  5. To serve, place a tablespoon of daikon in four small Japanese bowls. Divide the agedashi stock between the bowls and top each with two pieces of tempura avocado. Garnish with shizu cress.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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