RecipesCooking Techniques

Grilled Avocado with Ponzu Sauce

Grilled Avocado with Ponzu Sauce

Adapted from a menu item at Bird Dog in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi.


For the avocado:
  • 4 avocados
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon freshly grated wasabi or horseradish
  • 1 recipe ponzu sauce or good-quality store bought
  • Salt and pepper, to taste
For the ponzu sauce:
  • 1 
piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
  • 1-1 1/2 cups bonito flakes (katsuobushi)
  • 3/4 cup soy sauce, plus 2 tablespoons
  • 3/4 cup lemon juice
  • 1/3 cup mirin, plus 1 tablespoon
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar


For the avocado:
  1. Preheat your grill/grill pan as if you were cooking a steak.
  2. Cut each avocado lengthwise in half and separate. Carefully remove the pit. With a large spoon, scoop the fruit out of it skin and brush each side with the olive oil. Season with salt and pepper.
  3. Place the avocado flat side down and grill to mark. (The idea is to mark each avocado, not actually cook it.) Gently turn over and grill until barely warmed through.
  4. Fill each cavity with the ponzu sauce and serve with freshly grated wasabi.
For the ponzu sauce:
  1. Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste. Strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain.
  2. Store in the refrigerator for up to 6 months (don't worry, you will use this up very, very quickly).

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