How to cook abalone

Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor—something of a cross between scallops and foie gras—of abalone.

Pan-fried Abalone recipe with sweet soy glaze is my simplified take on the classic Korean dish Jeonbokcho that came from the royal cuisine. Tender but slightly chewy, flavorful sauce but not overpowering the delicate flavors of the abalone, this truly is a luxurious appetizer dish fit for special celebrations, holidays or your most honored guests. Not to mention, buying fresh American abalone in the US is almost impossible. I like them chewy. I have seen live, imported Korean Jeonbok at Korean markets but they are usually so expensive I never bought them. And thus, I never tried to even cook with them here in the US. This was my first attempt at making something different than Jeonbok juk and Heo and it turned out so well, I decided I had to share the recipe!

How to cook abalone

Enjoy this simple side dish as an appetizer with cold sake or your favorite beverage. As Japan is surrounded by water, the Japanese eat a lot of seafood as part of their diet. My mom used to serve fish and seafood way more frequently than I do for my own family. My husband bought these baby abalone from the nearby Japanese supermarket and wanted to make it himself so I told him how to cook it. It was interesting for me to watch him prepare food in the kitchen because he normally just barbecues. These abalones were really small so they were done cooking in less than 1 minute. For regular-sized abalone, I usually never cook for more than minutes otherwise the meat loses the tenderness and becomes rock hard. I hope you enjoy this simple dish with cold sake, or even without drinks. You can of course substitute abalone with shrimp, chicken, white fish…as you like! Have a wonderful weekend! Wish to learn more about Japanese cooking? Hi Namiko, could I use a single large abalone to cook it this way? Or should I just slice it up instead? Hi Chris! Both ways work for this recipe.

Using your hands, peel off the narrow flap a k a the mantle near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle.

Log in or sign up to save this recipe. The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. The side not attached to the shell is called the foot. Using your hands, peel off the narrow flap a k a the mantle near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight.

A delicious breaded and pan fried abalone with home made cocktail sauce. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain.

How to cook abalone

Abalone is widely known as being one of the most expensive shellfish in the world. The naturally buttery and salty taste, thanks to the seawater it lives in, is very distinct. Resembling a texture like scallops or squid, the prized shellfish is still sought after by the best chefs around the world. Abalone is a hand-sized sea snail that lives in coastal saltwaters.

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Comments Yum! Oh Yes Abalone is delicious so many different ways! When you see them at seafood markets, they will appear to be stuck against whichever surface they are resting on. Please advise thank. You certainly can, but just make sure to reheat it until just hot enough to prevent it from being overcooked. Can you tell me how to reheat it using either a microwave oven or a conventional oven I do not have a cook top. So glad it worked out for you and you could share it with you family. As it is a type of a snail, abalone has a wonderfully silky texture but slightly chewy texture as an escargot but can become quite tough if cooked incorrectly. Recipe Tags: scallops appetizer american party. Prep Time: 10 minutes mins. It is one of the Seafood tempura in Japan. You can get fresh abalone from the fish monger.

Pan-fried Abalone recipe with sweet soy glaze is my simplified take on the classic Korean dish Jeonbokcho that came from the royal cuisine. Tender but slightly chewy, flavorful sauce but not overpowering the delicate flavors of the abalone, this truly is a luxurious appetizer dish fit for special celebrations, holidays or your most honored guests. Not to mention, buying fresh American abalone in the US is almost impossible.

Trim Outer Skin From Abalone. Flavor-wise, it is quite mild, subtly sweet, buttery and has a very mild fresh ocean flavor, not at all fishy — basically somewhat similar to scallops. Use limited data to select content. When you see them at seafood markets, they will appear to be stuck against whichever surface they are resting on. You have done it again! Serve with the cocktail sauce for dipping. Budae Jjigae Korean Army Stew. They are smaller than wild ones but just as succulent. Where can I get Korean Abalone? The abalone will cook in about an hour, but to get it tender you will need to braise it for longer. Simmer for longer. Powered by. I have a new appreciation for these delicious creatures! Use limited data to select content. Serve as a luxurious appetizer with some sparkling wine for the most special celebrations.