Braised Abalone with Aged Soy

Drogo

Servings

1 - 2

Prep Time

5 minutes

This braised abalone with aged soy is a luxurious Asian-inspired seafood dish that showcases the delicate sweetness and distinctive texture of one of the ocean’s most prized shellfish. The abalone is gently simmered with dried shiitake, ginger, garlic, oyster sauce and Shaoxing wine for five hours, allowing it to become beautifully tender while absorbing the deeply savoury flavours of the braising liquor.

Once cooked, the abalone is thinly sliced and returned to its shell, then served with a spoonful of its aromatic cooking liquor and a finishing drizzle of premium aged soy sauce. The result is an elegant combination of delicate shellfish, rich umami and subtle sweetness, with the aged soy adding depth without overpowering the abalone.

Served with steamed white rice and greens, this slow cooked abalone makes an exceptional centrepiece for a special occasion or fine-dining meal at home. If you are looking for an impressive abalone recipe or wondering how to cook abalone, this gentle braising method rewards the time with wonderfully tender, flavourful meat.

Braised Abalone with Aged Soy & shiitake

Ingredients

    Braised Abalone with Aged Soy

    • 1 abalone
    • 4 dried shiitake
    • A few slices ginger
    • 2 cloves garlic peeled
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1 tablespoons oyster sauce
    • 1 teaspoon shaoxing wine
    • A few drops aged soy sauce

    Directions

      Method

      1. Step 1, Once the abalone is thawed, use a spoon to prise the meat from the shell. Save the shell and wash it for serving.
      2. Step 2, Turn the abalone over and remove the digestive sack, along with any other black parts. At one end you will feel the hard mouth parts, which you should also remove. You want to be left with a nice piece of cream-coloured meat.
      3. Step 3, Add the abalone to a saucepan with all the other ingredients (except the aged soy) and enough water to cover.
      4. Step 4, Bring to the boil, reduce to a simmer and cook with the lid on (leave a very small gap) for 5 hours, topping up with water as necessary.
      5. Step 5, Once this time is up, remove the abalone and slice into thin slices. Place back into the shell. Spoon some of the cooking liquor over the top.
      6. Step 6, Serve with white rice, steamed greens and some of our very special aged soy sauce, if you like.

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