Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, slow cooked fresh abalone. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Slow cooked fresh abalone is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Slow cooked fresh abalone is something which I’ve loved my entire life.
Slow cooked abalone. with ginger, lemongrass and cream. Save the stock mixture for the sauce. Gently remove the abalone meat and gut from shell.
To begin with this particular recipe, we must first prepare a few components. You can cook slow cooked fresh abalone using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow cooked fresh abalone:
- Take Fresh abalone
- Make ready Spring onion
- Take Ginger
- Prepare Abalone marinate
- Make ready Mirin
- Make ready Japanese soya sauce
- Make ready Japanese wine
- Get Japanese Bonita sauce
- Take Oyster sauce
- Make ready Ginger
- Get Sugar
So, I normally buy frozen abalone in shells, which are usually from Chile. The cleaned abalone meat needs to be tenderized, often by pounding it whole or as thick-cut steaks; it can also be done with long, slow cooking It is preferable that fresh abalone is prepared and eaten the same day as it was caught or purchased. It can be kept alive overnight in the refrigerator: Place it. Live fresh abalone when cooked for just a few minutes can result in very tender texture as well.
Steps to make Slow cooked fresh abalone:
- Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec
- Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone
- Dry the abalones, put them into a vacuum bag, add in the abalone marinate
- Sous vide (slow cook) the abalone at 80•C/ 176•F for 2 hours
- Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour
- Top the abalone with the sauce and serve😋
But I don't think frozen abalone can be cooked this way successfully. We've mentioned before how we love buying fresh seafood direct from the source. Fresh, frozen or dried, abalones define delicacy. Tender, fully-cooked abalones still have a springy feel to them, like the cartilage at. 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.
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