Abalone thin
When using shells as containers, be sure to thoroughly remove any debris from the surface with a scrubbing brush, and then be sure to sterilize them in boiling water to prevent food poisoning
How to make it
1
Remove the abalone from the shell, remove the liver, and use the meat. Make a vertical slit and then slice diagonally into thin slices about 2-3mm thick. Approximately 5 slices are recommended for one serving
2
After cleaning the abalone shells and sterilizing them by running them through boiling water, top them with tsuma (fish tsumami), shiso leaves, red beni-tade (red beni-tade), desalted wakame seaweed cut into bite-sized pieces, and then arrange the abalone fillets on top
3
Take an appropriate amount of abalone liver dressing (see separate recipe) and smash it well with a knife to make a sauce, then place it in another bowl
4
Place ice in a bowl and top with [2]. Garnish with [3] liver sauce to complete
Ingredients for 2 people
-
- Abalone
- 1 piece
-
- wife
- Appropriate amount
-
- Ooba
- A little
-
- Red tag
- A little
-
- Salted wakame seaweed
- A little
-
- Abalone's liver
- Appropriate amount
[PR]
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