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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Abalone Simmered with Soybeans

Taisenni

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Preparation info
  • serves

    8

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 4 abalone in their shells, 500 g each
  • 200 g dry soybeans

Method

  1. Using a palette knife, gently slide it under the abalone meat and remove it from the shell, being careful not to damage the internal organs. Now wash the abalone then rinse and polish the shell.
  2. Place the abalone in a pan with the soaked soybeans and kombu. Add 10

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