Slow cooked fresh abalone
Slow cooked fresh abalone

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, slow cooked fresh abalone. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Slow cooked fresh abalone is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Slow cooked fresh abalone is something which I’ve loved my whole life. They’re fine and they look fantastic.

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. Cook up a delicious seafood dish that the whole family will love.

To begin with this recipe, we have to prepare a few components. You can cook slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Slow cooked fresh abalone:
  1. Take 5 Fresh abalone
  2. Take 1 sprig Spring onion
  3. Prepare 2 pieces Ginger
  4. Get Abalone marinate
  5. Make ready 1 tbsp Mirin
  6. Prepare 1 tbsp Japanese soya sauce
  7. Prepare 1 tbsp Japanese wine
  8. Prepare 1 tbsp Japanese Bonita sauce
  9. Get 1 tsp Oyster sauce
  10. Get 2 slices Ginger
  11. Take 1 tsp Sugar

We've mentioned before how we love buying fresh seafood direct from the source. This video features abalone cooking experts, Frank and Julia Lee, preparing and cooking fresh abalone from South Australian Seafoods. Finding abalones fresh from the ocean is almost impossible where I live. Some Korean markets carry fresh abalone in their fish tanks, but they tend to be small and quite expensive.

Steps to make Slow cooked fresh abalone:
  1. Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec
  2. Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone
  3. Dry the abalones, put them into a vacuum bag, add in the abalone marinate
  4. Sous vide (slow cook) the abalone at 80•C/ 176•F for 2 hours
  5. Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour
  6. Top the abalone with the sauce and serve😋

So, I normally buy frozen abalone in shells, which are usually from Chile. Singapore Food Blog by WokkingMum ~ a collection of simple recipes on home-cooked dishes. As Japan is surrounded by water, the Japanese eat a San Francisco is located by the ocean so I'm lucky to be able to have pretty of fresh seafood My husband bought these baby abalone from the nearby Japanese supermarket and wanted to make it. To prepare the abalone for cooking, all I do is slide a short-bladed knife around the edge between the shell and the flesh to remove the meat. I cut off the intestine and small piece of gristle at the head end and set them aside, as I do use them.

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