Awabi Shiogama Yaki (Grilled Abalone in Sea Salt)
Ingredients (Serves 1 person)
- 400g abalone with shell
- 950g salt
- 60g egg white
- 1 tsp butter
- 1 tsp Koikuchi soy sauce
Method
Wash the abalone
thoroughly with a brush and remove from shell. Separate the liver /
intestines and meat. Place the abalone meat back in its shell.
Boil and puree the abalone liver.
Mix the salt and the egg white together.
Place the salt mix on oven paper and make a base for the abalone. Sprinkle salt all over the abalone.
Bake in the oven at 180°C for 25 minutes.
Saute the pureed liver and the same amount of butter in a pan over low heat, season with soy sauce.
Remove the abalone from the oven. Cut into a few bite-sized pieces and serve with the liver and some soy sauce.
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