Advertisement
Dashi Jelly and Abalone Pearl
- Serves
8
- Difficulty
Medium
Published 2010
Ingredients
1 × 250 g 9 oz - Coarse Sea Salt
750
Method
Place the live abalone into an iced water bath for 20 minutes, then remove. Shuck the abalone using a large kitchen spoon. Remove all the organs and guts and, with a sharp pair of scissors, trim off the hard external lip. Lightly scrub the abalone meat with coarse sea salt under running water for 1 minute.
To make the dashi stock, put the mineral water in a small saucep
Photos
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe