Recipes

Baby abalone

Jonathan Yao

Chef/Owner

Kato

Los Angeles
Calif.
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Yield: 
1 serving
Ingredients: 
1
each
Baby abalone
As needed
Salt
3
to 5 each
Savoy cabbage leaves, stemmed
60
g
Recipe: 
As needed
Edible flowers
1

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.

2

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.)

3

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.

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