Abalone's liver
Remove the abalone from the shells and separate the meat from the liver. It's easier to make this dish if you have about 10 abalone livers
Place the abalone liver in a bowl, add enough dark soy sauce to cover it, discard the soy sauce, and rub it in thoroughly
After about an hour, drain the liver in a colander and discard the soy sauce. Return the liver to the bowl, add the dark soy sauce for the main pickle, and let it sit for about 20 minutes. If you are making a large amount, you can let it sit overnight
Remove the marinated liver to a cutting board and pound it with a knife to form a paste
Make cuts in the abalone and boil in water. When it is soft enough to pierce with chopsticks, it is done. Remove to a cutting board and cut into bite-sized pieces
Add the abalone meat and paste (4) to a bowl and mix
Serve in a bowl and it's finished.
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- abalone liver
- Appropriate amount
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- Uses abalone
- 1 piece
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- Used as discarded dark soy
- 2 tbsp
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- Dark soy sauce for pickling
- 2 tbsp
