Shuck the abalone and remove top part of abductor. Shave top part of skirt (because it’s tough) and pound until center of foot is tender.
Salt abalone and several leaves of savoy cabbage and grill both until charred. (Grill abalone over high flame for a brief amount of time; skirt should be crisp and middle of foot should be tender.)
To serve, place abalone over cabbage leaves and pour chicken sauce tableside. (If cabbage is not sweet enough, some sugar and mirin may be added to chicken sauce.) Garnish with flowers.