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What You Need:
(To Make: 6 zensai)
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A 15-ounce can abalone, packed in water
¾ cup cold water
3 tablespoons sake (rice wine)
2 tablespoons sugar
1 tablespoon Japanese all-purpose soy sauce
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Translate this recipe:
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| How To Cook: |
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1. Empty the can of abalone into a 1-quart saucepan and add the water.
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2. Bring to a boil, then lower the heat and simmer uncovered 10 minutes.
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3. Add the sake and sugar and cook another 5 minutes, then stir in the soy sauce and cook 2 to 3 minutes longer.
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4. Cool to room temperature, then cut the abalone slices ½ inch thick and serve as a hors d'oeuvre or first course.
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