Abalone nigiri sushi
Remove the abalone from the shell, remove the liver and use the flesh part. Cut into slanted thin slices about 2mm thick, and put them in a pot filled with water and boil them. The recommended boiling time is about 15 minutes.
Leave enough boiling juice to soak the abalone flesh, add the seasoning [A] and simmer for about 4-5 minutes.
Once the broth has gotten used, remove the flesh and remove the heat. Lightly tap the edge of the flesh with a knife to improve the texture.
Place the remaining broth on the heat and bring to a sauce.
Place wasabi on vinegared rice (approximately 15g per piece) and combine the abalone flesh and squeeze it.
Arrange on a plate and serve with sweet and sour ginger if desired. Apply the boiled sauce with a brush and it's finished.
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- Abalone
- 1 piece
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[A]
- Dark soy sauce
- 1 tablespoon
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- Japanese sake
- 1 tablespoon
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- sugar
- 1/2 tbsp
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- Vinegared rice
- Appropriate amount
-
- Wasabi
- A little
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- Sweet and sour ginger (galli)
- Appropriate amount
