Slow cooked fresh abalone. This video features abalone cooking experts, Frank and Julia Lee, preparing and cooking fresh abalone from South Australian Seafoods. We've mentioned before how we love buying fresh seafood direct from the source. Finding abalones fresh from the ocean is almost impossible where I live.

This straight-forward slow-cooked lemongrass and ginger abalone recipe is perfect for dinner guest. Presented in their shells these abalone have a The abalone will release juices into pan, continue cooking until these juices reduce to a strong concentrated stock. This Japanese preparation of fresh abalone is a great way try cooking this seafood yourself at home. You can cook Slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Slow cooked fresh abalone

1. It's 5 of Fresh abalone.
2. You need 1 sprig of Spring onion.
3. Prepare 2 pieces of Ginger.
4. You need of Abalone marinate.
5. It's 1 tbsp of Mirin.
6. You need 1 tbsp of Japanese soya sauce.
7. You need 1 tbsp of Japanese wine.
8. It's 1 tbsp of Japanese Bonita sauce.
9. You need 1 tsp of Oyster sauce.
10. It's 2 slices of Ginger.
11. You need 1 tsp of Sugar.

Purchase the abalone the day (or at earliest, the afternoon before) you plan to cook it. Cook up a delicious seafood dish that the whole family will love. Abalone are edible sea snails which are farmed around the world. This recipe brings the best flavors in the abalone.

Slow cooked fresh abalone instructions

1. Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec.
2. Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone.
3. Dry the abalones, put them into a vacuum bag, add in the abalone marinate.
4. Sous vide (slow cook) the abalone at 80•C/ 176•F for 2 hours.
5. Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour.
6. Top the abalone with the sauce and serve😋.

In short, if you have a fresh abalone, either you dove for it, someone who must love you dove for it, or you spent a pretty penny buying a farmed one. In any case, you'll be happy to learn that cleaning it and preparing it to be cooked is a surprisingly easy process. I bought some fresh abalones from the market and thinking that I will be able to make a good dish out of it but it become hard as rubber after I cooked it. I have never seen it cooked any differently than in this recipe. Granted, there are many wonderful asian dishes that include abalone incuding raw.