It is slowly getting warmer here, and although the weather is still very pleasant, it will not take long until the humidity increases to the summer level of “hardly bearable”. At this time, the less you do to provoke your body to sweat, the better. And the less time you spend in the hot kitchen, the better.
On these days, if I choose to eat anything solid at all, I like to keep my cooking short and sweet. I love avocados, and most of the time I simply spoon them out of their peel and eat them with soy sauce. However, sometimes I want to indulge a bit more, and then I make avocado donburi, which is essentially avocado on top of a bowl of rice with a bit of seasoning. Once the rice is cooked, it is very quick lunch or dinner (or, with half an avocado, a starter), which makes it perfect for this time of the year.
Recipe for Avocado Donburi à la Junko san
(for 2 people)
– 2 bowls of boiled rice, preferrably white
– 2 teaspoons of chirimen sanshou (tiny broiled sardines mixed with Japanese pepper)
– 3 Perilla leaves, cut into thin stripes
Distribute evenly over the two bowls.
– 1 ripe avocado
Cut into 1.5 cm cubes and put 1/2 of the cubes into each rice bowl.
– 6 surimi sticks
Gently tear them apart with your fingers and add on top of the avocado cubes.
Mix some soy sauce with wasabi, and pour it over the avocado just before eating.