About The Dish
Delight your taste buds with the luxurious flavors of Sake Steamed Abalone with Liver Sauce. This exquisite dish combines the delicate sweetness of fresh abalone, gently steamed in sake to preserve its tender texture, with a rich and umami-packed liver sauce. Perfectly balancing the briny essence of the sea with the smooth richness of sake, this recipe is a refined culinary experience that showcases the abalone’s natural flavors. Serve it as a decadent appetizer or a sophisticated main course to impress your guests with a gourmet seafood feast.
Ingredients List
- 4 live abalone (about 150g each)
- Enough sake to submerge the abalone
- 2 tbsp of soy sauce
- 2 tbsp of mirin
Steps
- Place the abalone into iced water for 1 hour.
- Remove the abalone from the shell using a wooden spoon or heavy
metal spoon. Cut away the innards and membrane, leaving only the meat
portion, and reserve the liver. - Scrub the abalone meat and shells with a toothbrush to clean them
thoroughly. Place the cleaned abalone in a small heatproof bowl. - In a saucepan, bring the sake to a boil. Carefully ignite the sake
with a flame until the alcohol burns off. Pour the sake over the
abalone until submerged, and seal the bowl with plastic wrap. - Place the bowl and shells into a steamer and steam for 2–3 hours,
or until the abalone is tender. Alternatively, sous vide the abalone in
the sake for 2 hours at 85˚C. - Trim the livers from the rest of the guts. Cut a small incision into the base of the livers and wash to remove any sand.
- Roughly mash the livers and pass through a sieve. Weigh the pureed
liver and add a third of the liver's weight each of abalone poaching
sake, soy sauce, and mirin. For example, if the liver weighs 30g, add
10g each of sake, soy sauce, and mirin. - Transfer the liver mixture to a small saucepan and stir over very
low heat until it reaches 75˚C. Pass through a sieve again for a smooth
sauce. - Slice the abalone and serve in the shells, with the liver sauce on the side.