Ingredients for 4 Servings

Silken tōfu (絹豆腐 / Kinudōfu) 1 block
Avocado (アボカド / Abokado) 1
Cherry tomatoes (ミニトマト / Mini tomahto) 4
Leeks (万能ネギ / Bannō-negi) 4tbsp chopped
Yuzu koshō (柚子胡椒 / Yuzu koshō) To taste
Dried bonito (かつおぶし or かつお節 / Katsuo bushi) 2g
Olive oil (オリーブオイル / Orīhbu oiru) To taste

<How to Make>
1. Cut the tofu into four equal pieces. Split and peel the avocado, remove the seed, and then cut the halves into half-rounds 5mm wide. Quarter the cherry tomatoes. Finely chop the leeks.
2. Arrange the tōfu, avocado slices, and cherry tomato quarters on plates, top with katsuo bushi, yuzu koshō, leeks, and olive oil.

Recipe Developed by: Machiko Tateno

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