Japanese Seafood Recipes - Abalone Simmered in Sake and Ginger Recipe

Ingredients

• 8-12 small fresh or canned abalone (about 7-10 oz/200-300 g)

• 1/2 cup (125 ml) Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 1/2 cup (125 ml) hot water

• 1 1/2 tablespoons sake

• 1/2 -1 teaspoon sugar

• 1/2 teaspoon Japanese soy sauce

• 1 teaspoon grated young ginger

• 1 tablespoon tamari or dark soy sauce

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Method:

1. Rinse the abalone well and blanch in hot water. Make criss-cross incisions on the back of each abalone.

2. Combine the dashi stock, sake, sugar, soy sauce, ginger and tamari in a small saucepan and bring to a boil. Add the abalone and simmer on low heat for 10 minutes. Remove the abalone and serve immediately.