Wineshark Cooking Class - Steamed Abalone with Liver Sauce 鮑魚配鮑魚肝醬

Ingredients (for 4):

• Abalone - 4 large ones
• Garlic - 4 cloves
• Onion - 2/3 
• Kombu - 2 pieces
• Water - 150 ml
• Sake - 100 ml
• Mirin - 6 tsp
• Salt - 1 tsp
• Black pepper finely - 1 tsp
• White vinegar - 1 tsp
• Sugar - 1 tsp

Procedures:

1. Clean the abalone but avoid rubbing off the black pigments on the flesh.

2. Steam the abalone for 4 minutes.

3. Chop the onion finely.

4. Chop the garlic finely.

5. Remove the abalone from the shell. Remove the head and mouth and discard.

6. Remove the liver from the innards. Keep for future use.

7. Heat the saucepan with oil, then saute the onion.

8. Add in the garlic and continue to saute until fragrant. 

9. Add the abalone liver in and mix well.

10. Add sake and mirin until the liquid is absorbed and mostly evaporated. 

11. Add in the abalone, water and kombu, and cook for 20 minutes.

12. Remove the abalone and kombu. Then blend the remaining materials for a sauce.

13. Season with sugar, white vinegar, salt and black pepper finely.

14. Serve with the abalone and liver sauce.