Stewed abalone
The key to making cuts in the abalone is to make them at an angle rather than vertically, so that they will end up in a pine cone-like shape when boiled
How to make it
1
Remove the abalone from the shell, remove the liver and use only the meat
2
Make a grid-like cut on the surface of the flesh, preferably at an angle rather than vertically
3
Fill a pot with plenty of water and add the abalone. Boil for about 15 minutes, and when they are soft enough to be pierced easily with chopsticks, you can remove them
4
Transfer the abalone to another pot, add the sake and bring to a boil. Add the sugar and dark soy sauce and simmer for 2-3 minutes until the sauce thickens
5
Remove from heat and cut into bite-sized pieces. Place on a plate lined with bamboo leaves and pour over the remaining sauce from the pot to finish
Ingredients for 2 people
-
- Abalone
- 4 pieces
-
- Japanese sake
- 50cc
-
- sugar
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
