STEP 1/8
Prepare the ingredients. Slice seaweed and perilla leaves thinly.
STEP 2/8
Wipe the abalone clean and remove the shell and intestines.
STEP 3/8
Shred the abalone and blanch it slightly in salt water.
STEP 4/8
Boil the capellini noodles in boiling salt water and rinse them in ice water.
STEP 5/8
When the water is drained, add perilla oil, tsuyu, salt, and pepper and mix.
STEP 6/8
Roll the noodles with chopsticks, place them in the middle of the bowl, and place perilla leaves around them.
STEP 7/8
Sprinkle abalone and seaweed powder on the noodles and sprinkle a little more perilla oil to finish.
STEP 8/8
Finished! Enjoy!
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[Tips for abalone]
Grab the thick part of abalone shell with the left palm so that the thin part is on the right side, and use a spoon to remove the temples (scratch the temples from the shell for a long time to remove them)
Remove the abalone from the shell by slightly removing the part attached to the thick left side with your finger
Carefully remove the intestines from the separated abalone
If you slowly remove the internal organs with your hands, the esophagus and teeth will come out at the end and throw them away
If the intestines burst or went wrong, cut off the mouth part of the stomach and press it hard to release the teeth and esophagus
If you're going to eat the intestines, make sure to cut off the sandbags below
I should upload the details on YouTube next time