Make a court bouillon with everything except for
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.
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.
the wok until a dense smoke is coming from it.
Smoke for approx. 3 minutes
and turn off to rest.
Remove and store in an airtight container