Making fresh abalone sashimi
When I ate raw abalone when it was fresh, it was very bumpy and excellent~~If you have a special guest rather than eating it on the Dog Day, I think you will really like it if you buy fresh abalone and serve it on the customer's table~
3 serving
Within 30 minutes
뽕브라
Ingredients
  • Abalone
    3ea
  • Radish sprouts
    1/2handful
  • Bottled water
  • Red pepper paste
    suitably
Cooking Steps
STEP 1/9
First, prepare fresh abalone.
STEP 2/9
Now rub the abalone thoroughly with a brush and wash it thoroughly in bottled water.
STEP 3/9
And cut it gently with a knife around the center of the core and separate it from the shell. It's easy to use a small fruit knife rather than a kitchen knife so that you don't hurt your hands.
STEP 4/9
And the intestines that were attached together would be cut and separated so that they wouldn't burst, and there would be a tooth at one end of the abalone that's hidden in Bosim. Take that off, too.
STEP 5/9
If you separate the abalone flesh from the abalone shell, separate the intestines, and remove the teeth, you're done with abalone handling.
STEP 6/9
And cut the abalone into bite-size pieces
STEP 7/9
I'll prepare radish sprouts, too.
STEP 8/9
And put radish sprouts on the abalone shell and put abalone meat on it.
STEP 9/9
And serve it on the customer's table and dip it in red pepper paste. I put ice on the bottom to make it more fresh. If you don't like raw fish, blanch the abalone in boiling waterThen it's more delicious because it's chewy
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