Abalone carpaccio with scallions, ginger and ponzu

Time 20 minutes
Yields Serves 2
Abalone carpaccio with scallions, ginger and ponzu
(Los Angeles Times)



Place the mirin in a small saute pan and heat over very low heat. Ignite it with a fire starter or long match and flambe to burn off the alcohol. Let it cool slightly.


Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.



Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter.


Arrange the abalone slices on two plates.


Warm the oil in saute pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the abalone slices.


Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

From Kazuto Matsusaka, chef-owner of Beacon in Culver City.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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