STEP 1/10
After cooking for 2 to 3 days, cut the avocado in half, hold it with both hands, and twist it slightly to completely divide it into 2 pieces
STEP 2/10
Put the tip of the knife in the seed and twist it a little bit
STEP 3/10
Put a spoon between the flesh and the skin and turn it into a round shape
STEP 4/10
Finished separating the flesh from the skin
STEP 5/10
The flesh of the avocado is sliced! (See cooking tips)
STEP 6/10
I'll fry the eggs half-cooked
STEP 7/10
Place a bowl of rice and a fried egg in a large bowl.
STEP 8/10
Add sliced avocado and peel the salted pollack roe and put only the eggs.
STEP 9/10
Put the wasabi on top of your thumb nails
STEP 10/10
Add a spoonful of soy sauce and sesame oil, and that's it.
1. Avocados are ripe fruits, so it's better to buy them and plan when to eat them in advance. Generally, marts sell it when the skin is green, but in that case, it is softer, savory, and delicious when you eat it after aging it at room temperature for two to three days. If you're going to eat it right away, it's best to choose the black skin as much as possible.
2. When you slice the pulp, make it not too thick to mix it with rice. I like to be chewed once in a while, so I sliced it slightly thick.
3. Salted pollack roe is salty, so add a little bit of soy sauce to season it.
4. If you don't have salted pollack roe, you can skip it.