How to Make Fresh Abalone Sashimi
Chewy and Delicious! Fresh Abalone Sashimi Bursting with the Flavors of the Sea
Abalone has been cherished as a precious ingredient since ancient times, loved for its delicious taste and abundant nutrients. It’s packed with vitamins and minerals, making it excellent for boosting vitality. To choose good abalone, look for one with a glossy surface and a firm, elastic texture. For longer storage, it’s best to freeze it. Today, I’ll guide you through making sashimi that perfectly preserves its fresh, natural flavor.
Ingredients- 2 live abalones
- A little bit of cho-gochujang (store-bought or homemade)
Cooking Instructions
Step 1
First, prepare your fresh, live abalones. The freshness of live abalone is truly unparalleled.
Step 2
Now, let’s clean the abalone. Use a soft brush to thoroughly scrub away any dirt or debris from the abalone’s surface. Then, rinse it well under running water.
Step 3
This is how to separate the abalone meat from its shell. Carefully insert a spoon into the gap where the shell and meat meet, on the thinner side of the shell, and gently pry the meat away. If the abalone is very fresh, it might be a bit more challenging to separate due to inertia.
Step 4
As you can see, the abalone meat has been neatly separated from the shell. This step also allows you to confirm the abalone’s freshness.
Step 5
Next, we’ll remove the abalone’s innards. Using scissors or a knife, carefully cut away the internal organs located near the abalone’s mouth area. You can either cook the innards separately or discard them, depending on your preference.
Step 6
Let’s remove the abalone’s ‘teeth’. Make a small cut with scissors on the upper side of the abalone meat, where the mouth is. Then, press down firmly to dislodge and remove the hard, tooth-like structure. Removing these teeth is crucial for a pleasant eating experience.
Step 7
Here’s what the removed abalone teeth look like. They are hard, circular parts that should be removed to enjoy the abalone sashimi more smoothly.
Step 8
Since these are live abalones, they might retract slightly and curl up while you’re preparing them. This is a sign that the abalone is alive and a testament to its freshness.
Step 9
Now, let’s slice the abalone meat into bite-sized pieces. Slice them thinly, similar to how you would slice fruit, to make them visually appealing and easy to eat. Slicing them not too thick will help maintain their delightful texture.
Step 10
Because the abalone is fresh and live, the meat is quite firm, which might make slicing a bit difficult. However, this is actually a positive sign, indicating you have a high-quality, fresh abalone.
Step 11
Our chewy and fresh abalone sashimi, bursting with the flavors of the sea, is finally ready!
Step 12
You can use the cleaned abalone shell as a decorative serving dish. Arrange the sliced abalone neatly inside the shell for an attractive presentation. To keep the shell stable and prevent it from wobbling, place a layer of coarse salt at the bottom of the serving plate – it acts as a perfect base.
Step 13
Abalone sashimi is best enjoyed with a side of sweet and tangy cho-gochujang. You can use a store-bought version or make your own to suit your taste. The satisfying chewy texture of the abalone as you bite into it is simply wonderful!
