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  Added: Apr 21, 2007  •  Visited (334)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sweet - Cooked Abalone
(Awabi Sakani)
What You Need:
  • A 15-ounce can abalone, packed in water
  • cup cold water
  • 3 tablespoons sake (rice wine)
  • 2 tablespoons sugar
  • 1 tablespoon Japanese all-purpose soy sauce

  • How To Cook:
    1. Empty the can of abalone into a 1-quart saucepan and add the water.

    2. Bring to a boil, then lower the heat and simmer uncovered 10 minutes.

    3. Add the sake and sugar and cook another 5 minutes, then stir in the soy sauce and cook 2 to 3 minutes longer.

    4. Cool to room temperature, then cut the abalone slices inch thick and serve as a hors d'oeuvre or first course.

    To Make: 6 zensai
    This recipe is also available in:
    Cuisine Asia Japan
    Main Ingredient Shellfish Abalone
    Main Ingredient Condiments Sake
    Dish Appetizers

     





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