Recipe: Tasty Slow cooked fresh abalone

Slow cooked fresh abalone. Place the lid on the slow cooker, turn it on, and set it to cook at medium heat until it comes to a boil. Turn the slow cooker off and allow the abalone to cool completely in the crock pot. If your Abalone (or Abs) came with shells intact, shuck the Abalone with a small sharp knife.

Slow cooked fresh abalone 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. Place a frying pan on a very low heat, the lowest you can go. You can have Slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Slow cooked fresh abalone

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

Remember to use slow cooker hor. Reduce the heat and add the abalone in shell (meat side down) and cover with lid. The abalone will release juices into the pan. Continue cooking until these juices reduce to a strong concentrated stock.

Slow cooked fresh abalone instructions

  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😋.

You now have a tenderized slice of abalone, ready to cook or eat raw—abalone sushi or crudo is delicious. Serve it fresh, chilled, and with a spritz of lemon, a drizzle of extra virgin olive oil, and a dusting of sea salt or a drip of soy sauce with a tiny dollop of wasabi. During the winter months for the last two years I started noticing fresh frozen abalones for sale in New York City's Chinatown. A few fishmongers display mounds of these large solidly frozen mollusks. I was curious where these abalones come from.