Slow cooked fresh abalone. This video features abalone cooking experts, Frank and Julia Lee, preparing and cooking fresh abalone from South Australian Seafoods. 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.

Purchase the abalone the day (or at earliest, the afternoon before) you plan to cook it. This straight-forward slow-cooked lemongrass and ginger abalone recipe is perfect for dinner guest. Presented in their shells these abalone have a The abalone will release juices into pan, continue cooking until these juices reduce to a strong concentrated stock. You can have Slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Slow cooked fresh abalone

1. You need 5 of Fresh abalone.
2. You need 1 sprig of Spring onion.
3. It's 2 pieces of Ginger.
4. You need of Abalone marinate.
5. Prepare 1 tbsp of Mirin.
6. It's 1 tbsp of Japanese soya sauce.
7. Prepare 1 tbsp of Japanese wine.
8. You need 1 tbsp of Japanese Bonita sauce.
9. Prepare 1 tsp of Oyster sauce.
10. Prepare 2 slices of Ginger.
11. Prepare 1 tsp of Sugar.

Cook up a delicious seafood dish that the whole family will love. Abalone are edible sea snails which are farmed around the world. This recipe brings the best flavors in the abalone. I bought some fresh abalones from the market and thinking that I will be able to make a good dish out of it but it become hard as rubber after I cooked it.

Slow cooked fresh abalone step by step

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😋.

I have never seen it cooked any differently than in this recipe. Granted, there are many wonderful asian dishes that include abalone incuding raw. Fresh abalone is easy, but drying it is an art, and to perfect this art you've got to know your ingredients very well. To prepare the abalone for cooking, all I do is slide a short-bladed knife around the edge between the shell and the flesh to remove the meat. I cut off the intestine and small piece of gristle at the head end and set them aside, as I do use them.