Steps

1. Make a cut in the center of the avocado, twist to split it in half, and remove the pit by inserting the tip of a knife into it. [Key Tip!] Choose an avocado that still feels slightly firm, as it will become very soft quickly when cooked.
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2. Cut each half of the avocado into further halves and peel.
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3. Cut the peeled avocado into 3 equal pieces.
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4. Place 1 tbsp all-purpose flour and the cut avocado pieces into a plastic bag. Inflate the bag with air, close the opening, and gently shake to coat the avocado pieces evenly with flour, being careful not to break their shape.
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5. Once coated with flour, heat about 2cm of oil in a frying pan over high heat to 170-180°C (340-350°F).
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6. Add the flour-coated avocado pieces to the hot oil and fry.
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7. After frying for about 2-3 minutes, until the edges are firm and golden brown, remove them with a slotted spoon and drain on a wire rack.
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8. Fry the remaining avocado pieces in the same way.
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9. Once all avocado pieces are fried and drained, add 130ml water, 2 tsp Mirin (Sweet Rice Wine), 3 tsp Soy Sauce, 1 tsp Dashi granules (Dashi no Moto), 1/2 tsp grated garlic, and 1/2 tsp grated ginger to a pot and heat over the stove.
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10. Bring to a simmer and cook until the alcohol from the mirin has evaporated, then turn off the heat.
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11. Arrange the fried avocado pieces in a storage container or serving dish.
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12. Pour the prepared sauce over the avocado.
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13. Sprinkle 1 pack of Bonito Flakes (Katsuobushi) over the top and serve.
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