Ingredients
- 750ml-ll of cooking sake
- l/2 lbs of ogo OR rehydrated Kombul
- 1-3 abalone per person
Step 1 : Preparing the pot
Pour sake in large pot and place a steamer basket over the sake. The sake should just touch the bottom of the steamer basket.
Step 2 : Load the pot
Place seaweed in steamer basket, then place the abalone, foot side down on seaweed. Be sure to keep space between the abalone and don’t crowd them.
Step 3 : Start cooking
Place top on your pot and bring sake to gentle boil. Once boiling immediately turn down to a low simmer.
Allow abalone and seaweed to steam for l hour. Don’t peak you don’t want any of that sake steam to escape!
Step 3 : Serve it up
After l hour remove the abalone from the pot, abalone should slide out of the shell.
Remove guts from the shell side of the abalone using a paring knife. Discard abalone guts and seaweed.
Slice abalone width-wise into l/4 in slices and return to shell.
Serve with a miso, ginger, soy reduction, rice and steamed Bok Choy.
