INGREDIENTS
- ½ cup lime juice
- ½ cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
- 1 small clove garlic, minced
- ½ teaspoon minced ginger
- 2 3-inch pieces kombu (kelp), wiped with a damp rag
- ½ cup bonito flakes
- 1 cup grapeseed oil
- 2 ripe avocados
- Coarse salt
- Togarashi or black pepper
- Toasted sesame seeds
PREPARATION
- Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
- Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.
