Grilled Avocado
Recipe by Miru
Kick off the new year by making this flavorful – and vegan! – starter from Executive Chef Hisanobu Osaka of Miru at The St. Regis Chicago. Homemade teriyaki sauce and garlic sesame ra-yu (chili oil) add a crunchy kick to a gently charred avocado. Make a reservation at Miru to check out its weekend brunch, featuring this delectable dish and much, much, more!
Grilled Avocado
Garlicky, sesame goodness
Yield: 2-3
Ingredients:
INGREDIENTS FOR TERIYAKI SAUCE*
⅔ cup soy sauce
1 ¼ cups mirin
⅓ cup granulated sugar
2 Tbsp. sake
*To replace this recipe entirely with a store-bought alternative, Miru recommends Kikkoman Teriyaki Baste & Glaze
INGREDIENTS FOR GARLIC SESAME RA-YU (CHILI OIL)
¼ cup crunchy garlic (Miru recommends S&B Umami Topping Crunchy Garlic in chili oil)
2 ⅔ Tbsp. chili oil (Miru recommends S&B La-Yu Chili Oil with chili pepper)
2 Tbsp. sesame seeds
INGREDIENTS FOR GRILLED AVOCADO
1 ripe avocado, halved, pit removed and discarded
2 Tbsp. teriyaki sauce (see method below)
1 tsp. garlic sesame ra-yu (see method below)
1 tsp. lime juice
1 tsp. lime zest
1 tsp. kosher salt
Method:
METHOD FOR TERIYAKI SAUCE
1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring to a boil, then reduce heat to a simmer and cook for a few minutes until slightly thickened.
3. Remove from heat and cool.
4. Repeat step 2 a second time, until sauce is reduced by about a quarter. Set aside to cool. (Sauce may be refrigerated in an airtight container for up to 5 days.)
METHOD FOR GARLIC SESAME RA-YU (CHILI OIL)
1. Combine all ingredients and mix well. Set aside until ready to use. (Ra-yu may be refrigerated in an airtight container for up to 5 days.)
METHOD FOR GRILLED AVOCADO
1. Heat broiler to medium (450°F).
2. Place avocado, cut side up, on sheet pan and broil until softened and charred, about 5 minutes.
3. Remove avocado from broiler and once slightly cooled, move to serving plate.
4. Sprinkle avocados evenly with lime juice, lime zest and kosher salt.
5. Drizzle garlic sesame chili oil evenly over each avocado half, then drizzle teriyaki sauce generously over avocados and decoratively across the plate, as desired.
