Oven-steamed Abalone Appetiser
Add a creative Japanese twist to this Cantonese dish. Just steam the abalones, then thinly slice them to marinate in homemade ponzu sauce—a vibrant blend of soy sauce, dashi and lemon. Serve with pickled ginger for a balance of zesty and tangy. An inspired delight for any celebration.
What to prepare
8 minutes
Nutrition per serving
Ingredients
Steps
1) Separate abalone from the shell. Clean and remove any black bits from the frills. Keep the shells for serving.
2) Make a few shallow cuts on the abalone to allow even cooking.
3) Combine light soy sauce, dashi, lemon juice and lemon zest in a bowl. Mix it well and chill the ponzu sauce in the fridge.
4) Fill up the oven's water tank and place the abalone on the lower shelf. Steam it for about 6-8 mins.
5) Slice the abalone into thin slices.
6) Marinate sliced abalone in ponzu sauce. Chill it in the fridge for 10 mins.
7) Place sliced abalone on the shells. Top with pickled ginger, ikura and microgreens. Serve cold as a simple appetiser with pickled ginger.
Food Storage & Cooking Technologies
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