This Japanese preparation of fresh abalone is a great way try cooking this seafood yourself at home. Purchase the abalone the day (or at earliest, the afternoon before) you plan to cook it.
- 1 abalone
- olive oil
- garlic, chopped
- soy sauce
- cracked pepper
- parsley, chopped
- shallots, chopped
- chives, chopped
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.
Place a frying pan on a very low heat, the lowest you can go. Add olive oil to frying pan and cook abalone for 15-20 minutes. After 20 minutes of cooking abalone should be soft.
In a frying pan, add olive oil and butter, chopped garlic, small amount of miren and soy sauce. Bring to the boil then lower the heat and simmer down and stir with a wooden spoon.
Cut abalone into cubes. Add abalone stomach to pan, if using.
Add a small amount of cracked pepper. Add cubed abalone. Add chopped parlsey, shallots, chopped chives. Stir all ingredients in the pan with a spoon.
Plate up and serve immediately.