Chewy and Tender Abalone Soy Braise: A Delicious Side Dish Recipe
Chewy yet Tender Abalone Soy Braise – Make a Delicious Side Dish!
Experience the delightfully chewy yet melt-in-your-mouth tender texture of this braised abalone. The savory soy sauce marinade seeps into the abalone, making it a perfect side dish for rice. Rekindle your appetite with this special side dish that’s sure to impress! (Partially referencing the ‘Sumine Banchan’ recipe)
Main Ingredients
- 5 fresh abalones
- 1.5 Tbsp soy sauce
- 1 Tbsp honey
- 100ml water
- 1/2 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- 12 ginkgo nuts (optional)
Cooking Instructions
Step 1
First, carefully separate the abalone meat from its shell. You can gently use a knife to slide between the shell and the meat to help detach it.
Step 2
Remove the abalone’s innards and mouthparts. While the innards are edible, removing them ensures a cleaner texture. Don’t forget to remove the hard beak located at the mouth of the abalone.
Step 3
Rinse the separated abalone meat thoroughly under running water to clean off any debris. It’s crucial to drain the abalone well using a colander. Excess water can dilute the flavor of the braising liquid.
Step 4
Gently score the surface of the drained abalone meat with a cross pattern. This scoring helps the marinade penetrate better and makes the abalone more tender. If scoring is difficult, you can skip this step.
Step 5
In a heated frying pan, combine the abalone, soy sauce, honey, and water (set aside the sesame oil and seeds for later). Bring to a simmer over medium heat. Once it boils, reduce the heat to medium-low and let it braise for about 5 minutes, or until the abalone is tender and the sauce has slightly reduced. Flip the abalone occasionally to ensure even coating.
Step 6
Once the abalone is perfectly braised, turn off the heat. Stir in the sesame oil and toasted sesame seeds. This adds a wonderful nutty aroma and flavor, completing your delicious abalone soy braise. Serve it over warm rice and enjoy!
