📝 About This Recipe
This exquisite Japanese delicacy, known as 'Awabi Sashimi,' showcases the pinnacle of coastal luxury with its crisp, oceanic crunch and subtle sweetness. By utilizing the entire mollusk—including the nutrient-rich liver to create a decadent, umami-forward dipping sauce—we honor the traditional 'nose-to-tail' philosophy of seafood preparation. This dish is a masterclass in texture and purity, offering a sensory journey to the cold, rocky depths of the Pacific.
🥗 Ingredients
The Star Ingredient
- 2 pieces Live Large Abalone (approx. 300-400g each, extremely fresh)
- 3 tablespoons Coarse Sea Salt (for scrubbing and cleaning)
The Liver Sauce (Kimo-shoyu)
- 2 pieces Abalone Liver (reserved from the fresh abalone)
- 2 teaspoons Usukuchi (Light) Soy Sauce
- 1 teaspoon Mirin (hon-mirin preferred)
- 1 teaspoon Sake (high quality junmai)
- 1 teaspoon Unsalted Butter (melted and slightly browned)
Garnish and Aromatics
- 4-6 pieces Fresh Shiso Leaves (kept in ice water until serving)
- 4 inches Daikon Radish (shredded into fine 'tsuma' threads)
- 1 piece Fresh Wasabi Root (grated on a sharkskin or fine grater)
- 1 piece Sudachi or Lime (cut into small wedges)
- 1 tablespoon Pickled Ginger (Gari) (for palate cleansing)
- 1/2 teaspoon Toasted Sesame Seeds (optional garnish for sauce)
👨🍳 Instructions
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1
Begin by cleaning the abalone. Sprinkle a generous amount of coarse sea salt over the dark edges and the foot of the abalone. Use a stiff-bristled brush or a clean scouring pad to scrub away the black film until the meat appears creamy white/tan.
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2
Rinse the salt and debris off under cold running water. Gently pat the shell and meat dry with a clean towel.
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3
To detach the meat, slide a sturdy metal spatula or an abalone iron between the shell and the meat at the thinner end. Firmly press against the shell to sever the adductor muscle without piercing the gut sac.
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4
Carefully lift the meat out. Locate the dark, curved liver (the 'kimo') and the surrounding entrails. Using sharp kitchen shears or a knife, carefully cut the liver away from the main body, ensuring the gall bladder isn't ruptured. Set the liver aside.
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5
Remove the 'mouth' or 'teeth' of the abalone by making a small V-shaped cut at the tapered end of the meat. Discard the tough, reddish beak.
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6
Prepare the liver sauce: Blanch the reserved livers in boiling water for 30 seconds to firm them up. Immediately shock in ice water.
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7
Pass the blanched livers through a fine-mesh sieve into a small bowl to create a smooth paste. Stir in the soy sauce, mirin, sake, and melted butter until emulsified and glossy.
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8
Return to the abalone meat. Using a very sharp Yanagiba (sashimi knife), slice the meat horizontally into paper-thin slices (approx. 1/8 inch). For a more traditional texture, you can also make diagonal 'Saku' cuts.
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9
Optional: Score the surface of the slices with very shallow cross-hatched cuts. This allows the liver sauce to cling better to the meat.
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10
Prepare the presentation: Thoroughly scrub the original abalone shells and dry them. Place a mound of shredded daikon (tsuma) inside each shell as a base.
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11
Lay a fresh shiso leaf over the daikon. Artfully fan the abalone slices over the shiso leaf, mimicking the original shape of the mollusk.
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12
Place a small dollop of freshly grated wasabi and a wedge of sudachi on the side of the shell.
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13
Pour the liver sauce into a small, elegant dipping bowl or place a small spoonful directly next to the sashimi for a beautiful contrast.
💡 Chef's Tips
Always use live abalone for sashimi; if the meat doesn't retract slightly when touched, it is not fresh enough for raw consumption. If the meat feels too tough, you can lightly 'tenderize' it by massaging it with a little sake before slicing. Cold is key: Chill your knife and the serving plate in the refrigerator for 15 minutes before assembly to keep the seafood at its peak. When making the liver sauce, ensure you don't over-boil the liver, or it will lose its creamy, buttery texture and become grainy. Use a high-quality Japanese soy sauce (Usukuchi) which is saltier but lighter in color, ensuring the vibrant color of the liver sauce remains appetizing.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to complement the oceanic salinity. A side of chilled sea grapes (umi-budo) adds a delightful 'popping' texture to the meal. Serve alongside a light miso soup made with the trimmings of the abalone for a warm contrast. A glass of chilled Chablis or a dry Riesling works beautifully if you prefer wine over sake. Follow the sashimi course with a light sunomono (cucumber salad) to refresh the palate.