Sake Steamed Abalone With Liver Sauce

Name: Sake Steamed Abalone With Liver Sauce
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 People people
Cuisine: Japanese
Ingredients: 4 live abalone (about 150g each); Enough sake to submerge the abalone; 2 tbsp of soy sauce; 2 tbsp of mirin

Premium abalone steamed in sake and served with rich liver sauce—elegant and full of umami. Order premium abalone from Pearl Seafoods today!

Sake Steamed Abalone With Liver Sauce displayed on a black plate.

Serves

4 People people

Prep

25 minutes mins

Cook

3 hours mins

Difficulty

Medium

About This Recipe

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

4 live abalone (about 150g each)
Enough sake to submerge the abalone
2 tbsp of soy sauce
2 tbsp of mirin

Method

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.

Featured Product

Live Blacklip Abalone

$34.00

Nutrition (per serving)

Calories 135 kcal
Total Fat 2.0 g
Total Carbohydrate 3.0 g
Protein 24.0 g

% Daily Value*

Calories 135 kcal (6% DV)
Total Fat 2.0 g (2.56% DV)
Total Carbohydrate 3.0 g (1.09% DV)
Protein 24.0 g (48.0% DV)

*Based on a 2,000 kcal daily diet.

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