Steps

• 1. Defrost the abalone by keeping it in the refrigerator overnight for a slow thaw.
  2. Remove the abalone from the shells and discard the guts and beak.
  3. Slice the abalone very finely using a sharp knife.
  4. Combine garlic, chilli, lime juice, the white parts of the spring onions, and sliced abalone in a zip-lock bag. Marinate in the refrigerator for 20 minutes.
  5. Cook the soba noodles according to the packet instructions (usually 6-7 minutes). Refresh under cold water and set aside.
  6. Heat vegetable oil in a wok over medium heat and add the chopped chorizo. Cook until the chorizo releases its oils.
  7. Drain the lime juice from the abalone and separate the marinated abalone from the garlic, spring onions, and chilli.
  8. Add the garlic, spring onions, and chilli to the wok with the chorizo. Cook until fragrant, ensuring the garlic doesn’t brown.
  9. Add the abalone and stir-fry for 1 minute.
  10. Add the dashi, soy sauce, and mirin to the wok and bring to a boil.
  11. Combine the soba noodles and the green parts of the spring onions with the mixture. Toss until warmed through.
  12. Serve on warm plates and sprinkle with shichi-mi tōgarashi to garnish.