“Abalone is very nutritious, but it can’t be handled with flavor.In Japanese style, the abalone is soaked overnight in a boiled juice. The taste of the juice enhances the umami taste of the abalone while retaining the taste of the abalone. This is my favorite abalone recipe.”
How to make Japanese Abalone In Cold Sauce?
Clean the abalone and remove the sand from the shell.
Put the water, light soy sauce, sugar, sake, ginger slices into the pot, add abalone, boil for about 20 minutes.Soak for about 8 hours.
Just takes it out and put it on a plate.
Finally you get the Japanese Abalone In Cold Sauce.
Abalone can be boiled off the shell, or boiled in the shell, as I did, and wash.
Japanese Abalone In Cold Sauce
- 250 ml Light Soy Sauce
- 200 ml sugar
- 200 ml sake
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