150ml cooking sake
15gm dashi powder
water
rock salt black pepper corns
Method: Make a court bouillon with everything except for
the abalone. Bring to the boil and then add the abalone. Turn down to
a very low simmer (so the bouillon is nearly still but with a ripple)
and cook for approx. 3 hours. Remove from the water and cool. To smoke
mix 50/50 of bonito and rice in a wok. Place the de shelled and gutted
abalone on a cake rack over the wok and cover with another wok. Heat
the wok until a dense smoke is coming from it. Smoke for approx. 3 mins
and turn off to rest.
Remove and store in an airtight container
