- 2 large black-lip abalone
- 250 ml (1 cup) cooking sake
- 1 tsp soy sauce, approximately
- 1 tsp mirin, approximately
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
1. Place the abalone into iced water for 1 hour. Remove the abalone from the shell with a wooden spoon or heavy metal spoon. Cut away the innards and membrane from the abalone, leaving just the meat portion and reserving the liver. Scrub the abalone meat and shells with a toothbrush to clean them. Place the abalone in a small heatproof bowl.
2. Place the sake in a saucepan and bring to the boil. Carefully ingnite the sake with a flame until the alcohol burns off. Pour the sake over the abalone until submerged and seal the bowl with plastic wrap. Place the bowl and shells into a steamer. Steam for 2-3 hours or until the abalone is tender. Alternatively, you can sous vide the abalone in the sake for 2 hours at 85˚C.
3. Trim the livers from the rest of the guts. Cut a small incision into the base of the livers, washing to remove any sand. Roughly mash the livers and pass through a sieve. Weigh the pureed liver, then add a third of the weight of the liver each of the abalone poaching sake, soy sauce and mirin. For example, if the liver weighs 30 g, add 10 g each of sake, soy sauce and mirin. Transfer the mixture to a small saucepan and stir over very low heat just until the mixture reaches 75˚C. Pass through a sieve again.
4. Slice the abalone and serve in the shells with the liver sauce on the side.
Adam Liaw visits bushfire-affected communities and creates dishes using their local produce in Adam Liaw's Road Trip for Good.