Slow cooked fresh abalone
Slow cooked fresh abalone

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooked fresh abalone. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Slow cooked fresh abalone is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. 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 components. You can have slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooked fresh abalone:
  1. Get 5 Fresh abalone
  2. Make ready 1 sprig Spring onion
  3. Make ready 2 pieces Ginger
  4. Prepare Abalone marinate
  5. Prepare 1 tbsp Mirin
  6. Prepare 1 tbsp Japanese soya sauce
  7. Prepare 1 tbsp Japanese wine
  8. Make ready 1 tbsp Japanese Bonita sauce
  9. Take 1 tsp Oyster sauce
  10. Make ready 2 slices Ginger
  11. Prepare 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.

Instructions to make Slow cooked fresh abalone:
  1. Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec
  2. Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone
  3. Dry the abalones, put them into a vacuum bag, add in the abalone marinate
  4. Sous vide (slow cook) the abalone at 80•C/ 176•F for 2 hours
  5. Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour
  6. 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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