Ingredients:
Ponzu
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 1/2 tablespoon fresh squeezed lemon juice
2 tablespoons soy sauce
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info