Braised Abalone with Aged Soy
- 1 - 2 people Feeds
- 00h 05 Prep time
- 05h 00 Cook time
Abalone is a delicacy that needs long, slow cooking, but it is definitely worth the wait. Here it is simmered in a mixture of aromatics, which impart their flavour into a deeply savoury sauce. The tender abalone is sliced and served with the sauce and a few drops of our very special aged soy.
We sell several aged soy sauces that would work well with this recipe.
- Once the abalone is thawed, use a spoon to prise the meat from the shell. Save the shell and wash it for serving.
- 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.
- Add the abalone to a saucepan with all the other ingredients (except the aged soy) and enough water to cover.
- 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.
- 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.
- Serve with white rice, steamed greens and some of our very special aged soy sauce, if you like.