Abalone Butter Grill: Tender and Savory, with Perfect Cleaning Tips
The Ultimate Abalone Butter Grill Recipe: A Complete Guide to Cleaning Fresh Abalone and Delicious Cooking Methods
Hello everyone! On these hot summer days, when appetite might wane, ‘Abalone Butter Grill’ is a fantastic dish that serves as both a nourishing meal and an impressive appetizer for guests. Even though standing in the kitchen can feel daunting in the heat, as a homemaker, I always strive to prepare delicious meals for my family, overcoming the summer heat. Today, I’ll share everything from how to meticulously clean fresh abalone to a detailed cooking process that anyone can easily follow. Experience the wonderful harmony of savory butter and tender abalone!
Main Ingredients- 3 live fresh abalones
- 1/2 small onion
- 1/4 green bell pepper
- 2 cloves garlic
- 10 ginkgo nuts
Seasoning & Aromatics- 2 pinches salt
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
- 1 piece butter (approx. 10g)
- 1 Tbsp cooking oil
- 2 pinches salt
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
- 1 piece butter (approx. 10g)
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Let’s start by cleaning the fresh live abalones. Sprinkle coarse salt generously over the abalones. Then, use a small brush or toothbrush to scrub both the shell and the meat. Washing with salt helps to effectively remove the dark slime and any impurities from the abalone, ensuring a cleaner preparation.
Step 2
After scrubbing with salt, you’ll notice the abalone’s pale flesh revealed, looking remarkably clean. It’s as if the abalone has had a wonderful spa treatment!
Step 3
Here’s how to separate the abalone meat from its shell after washing. If you look at the abalone shell, one side is round and the other is pointed. Insert the tip of a spoon under the pointed edge of the shell and gently push upwards along the inner base of the shell. This will easily separate the abalone meat from the shell.
Step 4
Now, let’s remove the guts from the abalone meat that has been separated from the shell. Gently pull the wing-like parts on the side of the abalone body to easily detach the entrails. Set the entrails aside.
Step 5
The removed guts might contain a hard ‘sand sac’; be sure to cut and discard it. Also, remove the ‘teeth’ hidden near the pointed end of the abalone. Look closely at the pointed tip; you’ll find triangular-shaped teeth that can be cleanly cut off with a knife. Removing these teeth makes the abalone more tender to eat.
Step 6
Now it’s time to score and slice the cleaned abalone meat for cooking. Make shallow cuts on the wider side of the abalone meat that was attached to the shell. First, make cuts on the shorter side, then slice along the longer side. This preparation results in perfectly bite-sized pieces of abalone, completing the cleaning process. (e.g., Score in a diamond pattern or slice to about 0.5cm thickness).
Step 7
Prepare the vegetables for the abalone butter grill. Slice the onion thinly, remove the seeds from the green bell pepper and slice it into similar-sized pieces. Slice the garlic cloves thinly (or mince them) and prepare the ginkgo nuts after peeling. Feel free to use other vegetables you have on hand, like bell peppers or mushrooms.
Step 8
A tip for extra tender abalone! Lightly blanch the cleaned abalone in boiling water for about 30 seconds to 1 minute. This brief blanching prevents the abalone from becoming tough during cooking and ensures it remains tender even when grilled for a short time in butter. Rinse the blanched abalone in cold water and pat dry.
Step 9
Heat a pan over medium-low heat and add a little cooking oil. Sauté the ginkgo nuts and sliced garlic until fragrant. Be careful not to burn the garlic while gently stir-frying.
Step 10
Once the garlic is fragrant, add the prepared onion and green bell pepper. Stir-fry until the vegetables become slightly translucent. As they cook, they will release their natural sweetness.
Step 11
Now, add the blanched abalone to the pan. Season with 1 tablespoon of cooking wine, 2 pinches of salt, and a pinch of black pepper. Stir-fry until all ingredients are about 80% cooked. The cooking wine helps to eliminate any fishy odor from the abalone and enhances its flavor.
Step 12
When the ingredients are about 80% cooked, add the piece of butter to an empty space in the pan. The melting butter will add a rich, savory aroma.
Step 13
Increase the heat to medium and quickly stir-fry to coat all ingredients with the melted butter. Be mindful not to let the butter burn. Continue stir-frying for another 1-2 minutes. Your delicious and savory Abalone Butter Grill is now complete, boasting a wonderful buttery aroma and a tender, chewy texture! Enjoy it immediately while it’s warm.
