How to cook abalone

Enjoy this simple side dish as an appetizer with cold sake or your favorite beverage. As Japan is surrounded by water, how to cook abalone, the Japanese eat a lot of seafood as part of their diet. My mom used to serve fish and seafood way more frequently than I do for my own family. My husband bought these baby abalone from the nearby Japanese supermarket and wanted to make it himself so I told him how to cook it.

Pan-fried Abalone recipe with sweet soy glaze is my simplified take on the classic Korean dish Jeonbokcho that came from the royal cuisine. Tender but slightly chewy, flavorful sauce but not overpowering the delicate flavors of the abalone, this truly is a luxurious appetizer dish fit for special celebrations, holidays or your most honored guests. Not to mention, buying fresh American abalone in the US is almost impossible. I like them chewy. I have seen live, imported Korean Jeonbok at Korean markets but they are usually so expensive I never bought them.

How to cook abalone

Log in or sign up to save this recipe. The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. The side not attached to the shell is called the foot. Using your hands, peel off the narrow flap a k a the mantle near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. This step is necessary to relax the abalone and prevent it from splitting when pounded. Repeat with the remaining abalones. The next morning, make crisscross incisions about 1? Place the abalone, foot-side down, on a dish towel.

So many awesome flavors in it.

Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor—something of a cross between scallops and foie gras—of abalone. It takes a bit of time to pound all the slices, but it's an important step: without it, the abalone will be tough and chewy instead of meltingly tender. Wild abalone can only be picked in certain areas, with a license, and following strict rules. They cannot be legally purchased. What can be purchased, however, are farmed abalone.

Abalone is widely known as being one of the most expensive shellfish in the world. The naturally buttery and salty taste, thanks to the seawater it lives in, is very distinct. Resembling a texture like scallops or squid, the prized shellfish is still sought after by the best chefs around the world. Abalone is a hand-sized sea snail that lives in coastal saltwaters. Unlike other sea snails, it has just one singular shell covering the top and uses a large foot to cling to rocks and eat algae. The shell itself is flat and spiral-shaped, with several small holes around the edges. Inside, the shell is pearl-like in color and pattern and covers the prized meat. Abalone is such a rare and unique ingredient that is rarely used in day-to-day life. What makes it so expensive, is its rarity and its unique taste, as well as the technical preparation it takes to cook it. In Japan and China, farming of abalone began in the later s and s.

How to cook abalone

Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor—something of a cross between scallops and foie gras—of abalone. It takes a bit of time to pound all the slices, but it's an important step: without it, the abalone will be tough and chewy instead of meltingly tender. Wild abalone can only be picked in certain areas, with a license, and following strict rules.

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Believe it or not, some people beat it with a baseball bat, while others stew it up and slow cook until tender. The glaze is mild and perfect without overpowering the mild flavor of the abalone. Use profiles to select personalised advertising. Hi, Stephanie! No need to cook all the way. David A. Will definitely use this recipe again. Tip Important counterintuitive note: Lots of gentle taps are better and more effective than hard pounds. They cannot be legally purchased. Enjoy your trip down memory lane ;D. Melt 1 Tbsp unsalted butter on the frying pan over medium heat. I was just trialling it so only used a gm of Green Lip abalone. When cooked in sauces, it will take on the essence of the sauce with an extra hint of saltiness.

Enjoy this simple side dish as an appetizer with cold sake or your favorite beverage. As Japan is surrounded by water, the Japanese eat a lot of seafood as part of their diet. My mom used to serve fish and seafood way more frequently than I do for my own family.

Not only will this complement the seafood flavor, but it will add a gentle sweetness to the dish. With a little patience, your dining experience will be complete with succulent and juicy seafood deeply infused in oyster sauce. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat. Thanks for your rating! Create profiles to personalise content. When you see them at seafood markets, they will appear to be stuck against whichever surface they are resting on. Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Measure advertising performance. Steam abalone still attached to shell for 10 min or until a metal skewer or chopstick goes in easily. US Customary Metric.