That’s really delicious. A Japanese recipe for awabi (abalone). It is stir-fried with its kimo. It’s liver… no stay ! Wait, it’s really good.
I prepared the awabi as I’ve seen in with this video and the recipe is shown from the 5th minute.
The black bit is liver. That’s the tastiest part. Even if you don’t like liver, even fish liver, try it, it tastes like nothing else. How to : Take the black cone that is the liver of abalone. Melt butter. Fry the liver in it till it loses shape. Stir in a few veggies.
Then at the end your sliced abalone, a bit of salt and a little soy sauce. You don’t need to cook the abalone much, one minute is enough.
Serve them in the shells :
Mmmmm ! That’s probably one of the best recipes to enjoy abalone.
Eating certain shellfish is good for your liver, particularly if you have been over-indulging in rich foods and drinks. Abalone is one of them. So jeonbokjuk is the ideal dish for the season. It can be translated as “Korean abalone rice porrdige” and is a specialty of Cheju Island and of anywhere else in South Korea too.
This Gourmande version is totally unauthentic but it’s inspired from a recipe from Pusan. Eat as you like with kimchi, gochujang sauce, negi leeks, sesame seeds.
The recipes takes a whole abalone. There are variations that don’t use the liver and that’s your only choice if you use canned abalone. But if you have a fresh shellfish, use everything you get. Don’t worry about the color.
The liver is first stir-fried with a mirepoix of vegetables (here garlic, onion, carrot). Then the bits of abalone are added. Then soaked rice and water. I have used whole rice. I have added stalks of asparagus and a little sea salt later.
A dish for a king. I didn’t know I need healing before, but now I feel healed. That should be my brunch every morning.
The beast is an abalone. It’s getting rare in Europe, a luxury these days. Today, I have won the lottery. Oh wait, let me check my ticket… nope, I haven’t bought any ticket.
It seems we have a few more of these shellfish left in Asia, particularly in South-Korea. Also, they farm them. So it’s not insanely expensive, it’s just expensive. And fishmongers sell everything in the last hour before closing the store, especially if they will close for the New-Year holiday. So I went there at the right time and yeah ! I CAUGHT A BARGAIN !
So I cut them as the Japanese guy did. And I prepared one French style. I clarified butter (melt it in a frying pan, skimmed the white bits, let dry a bit on low it). And I added pan-fried the abalone with a little sea salt. Just a little black pepper on top.