Abalone With Oyster Dashi And Wakame Is More Like It

Tetsuya

WEB Abalone with Oyster Dashi and Wakame

Abalone with oyster dashi and wakame is more like it

Nicely to the bite and dressed up with iceplant and...

Oysters are consummate providers. Their shells provide a vessel for this soothing dashi, their liquor giving it a lovely depth. "We like to serve it with wakame, adding a bitter hit that offsets the richness." Raw, thinly sliced abalone is scattered over, and cubes of iceplant add a final textural note.

Serves 4

Prep Time: 40 minutes (plus 4–8 hours marinating)

Cook Time: 5 minutes

Overall 45 minutes (plus 4–8 hours marinating)

Ingredients:

• 2 live abalone, rinsed and patted dry
• 1 litre chicken stock
• 35g dried wakame
• 10 Sydney rock oysters, shucked
• 15g finely chopped eschalots
• 125ml soy sauce
• 200g iceplant, washed
• 1 punnet radish sprouts
• Lemon wedges, to serve

Method:

1. Place the abalone on a plate, cover with stock and refrigerate for 4-8 hours. Strain the stock and reserve.
2. Soak the wakame in cold water for 10 minutes or until softened. Drain and set aside.
3. Combine the oysters, eschalots, soy sauce and 1 litre of the reserved abalone dashi in a saucepan. Bring to a simmer over medium heat and cook for 5 minutes or until heated through. Strain and discard the solids.
4. Slice the abalone as thinly as possible. Toss the iceplant in the remaining abalone dashi.
5. Arrange the seaweed, abalone and iceplant on serving plates and pour over the oyster dashi. Top with radish sprouts and lemon wedges. Serve immediately.

Tetsuya