Braised Japanese Abalone
I would like to introduce you to the delicious Japanese-style boiled abalone that is boiled down gently, not deep soy sauce.
3 serving
Within 999 minutes
cookking
Ingredients
  • Abalone
    8ea
  • Radish
    1/2ea
  • a real wave
  • dried bonito
    1handful
  • Korean style soy sauce
    1TS
  • cooking wine
    2TS
  • Cheongju
    2TS
  • Salt
    1ts
  • Water
    2L
Cooking Steps
STEP 1/7
Wash abalone thoroughly with a brush.
STEP 2/7
Cut the radish into a circle and cut the edges so that it doesn't get too soft
STEP 3/7
Place radishes in a large pot. Add 1TS of soy sauce, 2TS of cooking wine, 2TS of rice wine, and 1ts of salt.
STEP 4/7
Please add 2L of water.
STEP 5/7
When the water starts to boil, add katsuobushi and take it out after 3 minutes.
STEP 6/7
Add the trimmed abalone and bring to a boil over low heat as much as possible.
STEP 7/7
Boil for about 3 hours and turn off the heat when the water boils down.
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