Tender Steamed Abalone with Rich Sea Urchin Roe Sauce
How to Make Steamed Abalone: The Ultimate Recipe for Abalone Roe Sauce, Steamed Abalone in Broth, and Abalone Preparation Tips
Steamed for over an hour until incredibly tender and moist, this abalone dish is elevated by a rich sauce made from the abalone’s own liver. Each bite melts in your mouth! It’s a perfect dish to impress guests or as an elegant accompaniment to drinks.
Abalone Steaming Ingredients
- 7 live abalones
- 8 sheets dried kelp (enough to line the steamer)
- 1/5 piece daikon radish (enough to cover the abalones)
- 3 Tbsp cooking sake (mirin or similar)
- 1 Korean green chili pepper (optional, for a hint of spice)
Abalone Roe (Geau) Sauce
- Prepared abalone liver
- 10g unsalted butter
- 1 Tbsp cooking sake (mirin or similar)
- 1 Tbsp mentsuyu (Japanese dipping sauce)
- Prepared abalone liver
- 10g unsalted butter
- 1 Tbsp cooking sake (mirin or similar)
- 1 Tbsp mentsuyu (Japanese dipping sauce)
Cooking Instructions
Step 1
First, prepare the dried kelp by soaking it in water for about 10 minutes until pliable. This will form the base of your steamer.
Step 2
Thoroughly clean the live abalones. Use a brush to scrub the top, bottom, and sides of the shells to remove any dirt or debris. It’s important to clean them well, as they will be steamed whole.
Step 3
The daikon radish will help keep the abalone moist and remove any unwanted odors during steaming. Slice it thinly, about 0.5cm thick, to cover the abalones.
Step 4
Add 3 tablespoons of cooking sake to the bottom of your steaming pot. This will help to tenderize the abalone and add a pleasant aroma.
Step 5
Lay the soaked kelp sheets in a single layer on the bottom of the steamer, over the sake. This prevents direct contact between the abalone and the pot, while imparting a subtle flavor.
Step 6
Arrange the cleaned abalones neatly on top of the kelp. Ensure they are not too crowded, allowing steam to circulate evenly.
Step 7
Cover the abalones with the sliced daikon radish, close the lid tightly, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and steam for at least 1 hour. Steaming for a sufficient amount of time is key to achieving a wonderfully tender texture.
Step 8
While the abalone is steaming, prepare the optional Korean green chili pepper. Remove the stem and slice it diagonally about 0.5cm thick. This can be used for garnish or to add a touch of spice if desired.
Step 9
Before removing the abalone, carefully open the steamer and gently remove the daikon radish slices that were placed on top.
Step 10
Remove the steamed abalone from the steamer. Use a spoon or a knife to carefully detach the abalone meat from its shell. You can reserve the cleaned shells for presentation if you wish.
Step 11
Carefully separate the abalone liver (geau) from the abalone meat. The liver is essential for making the flavorful sauce.
Step 12
For the abalone liver, use a knife to remove the mouth part. Also, remove any attached feeding tentacles that come out with the mouth. Once cleaned, slice the abalone meat into bite-sized pieces, about 1cm thick.
Step 13
Now, let’s make the delicious abalone roe (geau) sauce. Place the separated abalone liver in a clean bowl. Add 1 tablespoon of cooking sake and 1 tablespoon of mentsuyu.
Step 14
Using a blender or an immersion blender, process the mixture until it is smooth and creamy. Ensure there are no large chunks remaining.
Step 15
Preheat a pan over medium-low heat and melt 10g of unsalted butter. Once the butter has melted, add the blended abalone liver mixture. Stir continuously to prevent burning, and cook until the sauce thickens.
Step 16
Continue to cook until the sauce loses most of its moisture and becomes thick and paste-like. This rich and deeply flavored abalone roe sauce is now ready to be served with your tender steamed abalone. Enjoy!
