Avocado in Oden Soup 🥑
A few days ago, I saw someone post about eating a dish called “avocado oden” at a Michelin-starred restaurant in Tokyo — it instantly caught my eye. Since my fridge is usually stocked with avocados, after a weekend hike and a refreshing shower, I decided to whip up this delightful little creation myself.
I started by soaking Hokkaido kombu in room-temperature water to release its umami, then simmered it gently with an oden broth packet, added halved avocados, and let them cook for about 15 minutes. Once the avocados were done, I paired them with the broth and added a simple seasoning.
The flavor was quite light — not bad at all — but I’m convinced the Michelin version must be on another level.
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Still, on a Saturday weather like this 🫣 lounging in comfy home clothes and eating casually…. that’s pure bliss, right?
Note: last photo was NOT mine 🥑
幾天前看到有人去東京某家米其林餐廳吃一道「酪梨關東煮」非常抓住我的眼球，剛好我家冰箱通常都有酪梨的存貨，週末健行完沐浴淨身後，我就來做這道妙妙料理。使用道北來的昆布先溫水釋放umami，然後開小火加入關東煮的湯頭包，放入切半酪梨再小煮15分鐘，酪梨起身後配上湯頭再做很簡單的調味。味道甚是清淡，不差，但我深信那家米其林肯定做的更加好。不過，這種天氣穿著居家服隨性吃飯，就是無上的享受，是吧？
最後這張照片才是真正米其林作品 🥑
