Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, slow cooked fresh abalone. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Slow cooked fresh abalone is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Slow cooked fresh abalone is something which I have loved my entire life.
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. This video features abalone cooking experts, Frank and Julia Lee, preparing and cooking fresh abalone from South Australian Seafoods.
To begin with this recipe, we must first prepare a few ingredients. You can have slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow cooked fresh abalone:
- Prepare 5 Fresh abalone
- Prepare 1 sprig Spring onion
- Prepare 2 pieces Ginger
- Get Abalone marinate
- Make ready 1 tbsp Mirin
- Get 1 tbsp Japanese soya sauce
- Make ready 1 tbsp Japanese wine
- Prepare 1 tbsp Japanese Bonita sauce
- Prepare 1 tsp Oyster sauce
- Take 2 slices Ginger
- Take 1 tsp Sugar
Tender, fully-cooked abalones still have a springy feel to them, like the cartilage at. It needs tenderizing—or long, slow cooking to tenderize it—or it will have the texture of a rubber tire. There are a couple ways to tenderize the potentially tough flesh of succulent abalone. The first, and most common way is to slice the abalone and then gently but thoroughly pound each slice with a.
Steps to make Slow cooked fresh abalone:
- Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec
- Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone
- Dry the abalones, put them into a vacuum bag, add in the abalone marinate
- Sous vide (slow cook) the abalone at 80•C/ 176•F for 2 hours
- Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour
- Top the abalone with the sauce and serve😋
Live fresh abalone when cooked for just a few minutes can result in very tender texture as well. But I don't think frozen abalone can be cooked this way successfully. Purchase the abalone the day (or at earliest. 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.
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