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