Stewed abalone
When making a cut into abalone meat, the key is to make the angle diagonal rather than vertical. This will result 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 flesh.
2
Make a grid-shaped notch on the surface of the body. It's best to make a notch at an angle rather than at a vertical angle.
3
Fill a pot with plenty of water, add the abalone and boil it. Boil for about 15 minutes and take it out once the chopsticks are soft enough to snugly stick to them.
4
Transfer the abalone to another pot, add the sake and heat it. Add the sugar and dark soy sauce and simmer until the broth is drizzled, about 2-3 minutes.
5
Remove from heat and cut into bite-sized pieces. Place it on a plate lined with bamboo leaves and pour the remaining sauce into the pot and finish it.
Ingredients for 2 people
-
- Abalone
- 4 pieces
-
- Japanese sake
- 50cc
-
- sugar
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
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