Advertisement

Abalone carpaccio with scallions, ginger and ponzu

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

Ponzu

1

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.

2

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

Abalone

1

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.

2

Arrange the abalone slices on two plates.

3

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.

4

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.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.