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Author Topic: Awahi Sakani (Sweet Cooked Abalone)  (Read 567 times)

Offline maodiver

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Awahi Sakani (Sweet Cooked Abalone)
« on: July 24, 2012, 10:27:07 AM »
Found this in an older cookbook.  Ain't tried it yet, but I know many here look for new ways.  Modify for fresh ab.

To make 6 zensai (hors d'oeuvre)

A 15 oz. can Abalone, packed in water
3/4 c. Cold water
3 tbs. sake (rice wine)
2 tbs. sugar
1 tbs. Japanese all purpose soy sauce

Empty the can of Abalone into a 1 quart saucepan and add the water.  Bring to a boil, then lower the heat and simmer uncovered 10 minutes.  Add the sake and sugar and cook another 5 minutes, then stir in the soy sauce and cook 2 to 3 minutes longer. Cool to room temperature, then cut the Abalone slices 1/2 inch thick and serve as an hors d'oeuvre or first course.


The pic shows the ab cut top-to-bottom, a la the "mushroom cut", not as the traditional cross cut circular steak.

Let me know if you try it.
Dad, what's for dinner?

Wookie steaks

Are they good?

Ehhh, they're a little Chewy.

 

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