Abalone
2 fresh baby abalone, sliced paper thin
1 cup boiling water
3 tablespoons extra virgin olive oil
1/2cup green onions julienne strips (2 inches long)
1/4 cup peeled and finely julienned fresh ginger (2 inches long)
Sea salt
Fresh ground black pepper

Method

Ponzu: Place the mirin in a small sauté pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly.

Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.

Abalone:
Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter. Arrange the abalone slices on two plates.

Warm the oil in sauté pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the abalone slices. Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

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