How to cook abalone

A delicious breaded and pan fried abalone with home made cocktail sauce.

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.

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!

Hi Olivia! Thank you for your love and support. This looks so tasty and delicious!

Abalone is famously delicious when prepared properly, considered kind of a cross between scallops and foie gras. When whole and raw, however, it is extremely tough. This mollusk is one solid muscle and needs some help relaxing into tenderness. Believe it or not, some people beat it with a baseball bat, while others stew it up and slow cook until tender. A preferred method is to slice it thinly and gently pound the slices a little thinner to break up the muscle just a bit, yielding rich and flavorful pieces.

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. Unlike other sea snails, it has just one singular shell covering the top and uses a large foot to cling to rocks and eat algae.

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.

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I'm a fan—would recommend. Looks yummy and I am just defrosting frozen fresh abalone to try it. Hi, Elaine! In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Total Fat 63g. Do you pound out the abalone, if fresh, before you cook the abalone in the first step? Author: Nami. A preferred method is to slice it thinly and gently pound the slices a little thinner to break up the muscle just a bit, yielding rich and flavorful pieces. Place the abalone, foot-side down, on a dish towel. They are actually not a shellfish but are very large marine snails, marine gastropod molluscs in the family Haliotidae.

Cooked long and slow in a rich oyster sauce, our Braised Abalone with Mushrooms is the BEST way to celebrate any special occasion with your family. Not only are all the ingredients slow cooked until beautifully bronzed , but I know someone would have forked out extra from their paycheck. But when you use premium ingredients, you get premium results.

Reply to David A. Do not overcook. Use a wooden spoon or spatula to wrest the abalone from its shell, cut off and discard the dark sac of viscera, cut off and discard the rubbery lip around the edge of the abalone, scrub the rest of the abalone clean or cut off the icky black stuff around the edges. Skip to primary navigation Skip to footer navigation Skip to footer-bottom navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar New to Korean cooking? Create profiles for personalised advertising. If raw seafood isn't your thing, you can pan fry the abalone slices. Hi, Daryn! Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes. Trending on Cooking. You can either remove this before slicing by carefully cutting it away without taking off any of the meat, or you can slice the abalone first and then cut off any tough skin from each piece. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. Korean Fried Chicken with Soy Glaze. You can also make Jeonbok Juk porridge with it which is my 2nd favorite way to enjoy this fabulous seafood. Hi Olivia!