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https://www.lifestylefood.com.au/recipes/16176/japanese-style-abalone-salad-on-pickled-cucumber

LifestyleFOOD.com.au

Japanese style Abalone Salad on Pickled Cucumber

Try this Japanese style Abalone Salad recipe by celebrity chef Paul Mercurio from series 2 of Mercurio's Menu.

Ingredients

  • Fresh Abalone

  • Sesame oil

  • One Lebanese cucumber

  • 1 tsp salt

  • ¼ cup vinegar

  • 1 ½ tblsp white sugar

  • 1 tsp grated ginger

  • Fresh Oyster mushrooms – sliced thinly

  • Bean Sprouts

  • 3tblsp rice wine

  • 2 tblsp soy

  • 1tbsp sugar (white)

  • ¼ tsp salt

  • ½ tbsp mirin

  • Fish sauce to taste approx ½ tsp

  • Sesame seeds - toasted

Method

  • Pickled Cucumber:

  • 1.

    Peel cucumber and cut thin long strips or ribbons – discard seeds.

  • 2.

    Put strips into a colander and sprinkle with salt and let sit for 10 – 15 mins.

  • 3.

    Mix vinegar, sugar and ginger in a bowl – drain cucumber and put in vinegar mixture give it a mix and set it aside.

  • Salad Dressing:

  • 1.

    Combine rice wine, soy, sugar, salt, mirin and fish sauce – mix and set aside.

  • Abalone,/b>:

  • 1.

    Take the muscle and cover with plastic wrap and then give the muscle a couple of good whacks with a rolling pin or some other blunt object. This will tenderize the meat.

  • 2.

    Slice the abalone very thinly across the top of the meat.

  • 3.

    Toss sliced abalone in a little sesame oil and then flash fry in a hot pan turning once – should cook for 15 – 20 seconds any longer and it will turn into boot leather.

  • To assemble salad:

  • 1.

    Put some pickled cucumber ribbons mounded on a plate, top with some bean sprouts and then some mushrooms.

  • 2.

    Place some abalone on top.

  • 3.

    Dress with the sauce and sprinkle over some toasted sesame seeds.

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