Serves 2.

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Ingredients

8 medium-sized abalone
2 cloves garlic
1 knob ginger
splash of olive oil
8 lemon wedges

Teriyaki sauce
3 tbsp shoyu (soy sauce)
4 tbsp sake
2 tbsp sugar
1 tbsp mirin (cooking sake)

Method
Steam the for 1½ hours, allow to cool, then remove the abalone from the shell and discard the stomach. Clean the shells and put aside ready for serving.
Place the baby abalone in a small frying pan with a small amount of oil and fry gently with grated fresh garlic and ginger.
When the abalone is warm and the garlic and ginger cooked, add the Teriyaki sauce, turning the fish over several times to ensure they are covered with the sauce.
Place in the individual shells and serve with a wedge of lemon.

Teriyaki sauce
Place all the ingredients for the sauce into a saucepan and bring to a gentle boil, when the liquid has been reduced by half, remove from heat, and cool.

Recipe courtesy of Terry Lanning, Kabuki by the Sea

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