Slow Cooked Sake Abalone

Ingredients<Serves 2>

【Main ingredients】

  • Fresh abalone / 8 pieces

          [Materials for boiling water]

          • Green onion / 2 pieces
          • Ginger / 2 tablets
          • Water / appropriate amount


          • Green onion / 2 pieces
          • Katsuobushi slices / 10g
          • Water / 200ml
          • Sake / 200ml
          • Mirin / 3 tablespoons
          • Japanese soy sauce / 1.5 tbsp
          • Oyster sauce / 1 tablespoon
          • Rock sugar / 25g


          1. Wash the abalone with a brush. Add ginger and scallion to water and bring to a boil over high heat, then reduce heat to low, add abalone and cook for 1 minute, take out abalone and put it into ice water to cool down.

          2. Remove the internal organs from abalone and set aside.

          3. Add water to the bonito flakes and bring to a boil. Turn off the heat and simmer for 1 minute to remove the bonito flakes. Add other soup ingredients and cook until the rock sugar dissolves.

          4. Put the abalone into a slow-cooking plastic bag, pour the soup into it, seal it, put it in a container, and then pour boiling water until the plastic bag is covered.

          5. Cap the bottle, put it into the body and cover it.

          6. The time is 2 hours and the temperature is set to 60℃. Enjoy when done, or even better if refrigerated.


          ・If you want to keep abalone shells for decoration, boil the shells over high heat for about 5 minutes to sterilize.




          Allie Wong