Abalone, known for its deep flavor, embodies the essence of a luxury ingredient with its fresh taste and distinct texture, devoid of any undesirable flavors. Unlike prawns, abalone moves slowly, making it relatively easy to cook. However, due to its high saltwater content, caution must be exercised while removing the shell to prevent the flesh from acquiring a salty taste.
Furthermore, if abalone is not alive, its liver quickly develops a strong fishy odor, which can transfer to the entire flesh during preparation. The tenderness and condition of the liver can vary significantly between individuals, adding to the complexity of this ingredient. While the cooking process itself may be simple, abalone is a challenging ingredient that puts the skills of the chef to the test.
At our establishment, we serve abalone simply with butter and soy sauce. However, we also experiment with variations such as garlic butter with a generous amount of garlic, or creating a sauce using the abalone's liver. As it is a high-priced ingredient, it is crucial to ensure maximum satisfaction for our customers.
▼Ingredients▼
■Abalone: Approximately 300g
■White pepper: A small amount
■Salt: A small amount
■Spinach: 20g
■Butter: 10g
■White wine: 15cc
■Soy sauce: 10cc
▼Chapter▼
00:00 Preparation
00:43 Grill & Cooking
07:11 Arrangement & Finish
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