Steamed Abalone With Daikon Recipe

Hayato Menu

1. 1

   Prepare wasabi dashi

   In a small saucepan, combine 200 ml water with the grated fresh wasabi (about 1 teaspoon). Simmer briefly (1–2 minutes) to release aroma, then strain to yield approximately 180–190 ml of wasabi dashi. Reserve hot.

2. 2

   Make soy-ankake

   Pour the wasabi dashi into a small pot and bring to a gentle simmer. Whisk in soy sauce (2 tbsp), mirin (1 tbsp) and sugar (1 tsp) until dissolved. In a separate bowl, make a slurry with cornstarch (1 tbsp) and water (2 tbsp); whisk into the simmering sauce until thick and glossy, about 30–60 seconds. Keep warm.

3. 3

   Prepare daikon

   Peel the daikon and cut into thin batons or julienne. Blanch in boiling salted water for 1–2 minutes until just tender. Drain and set aside on a warm plate.

4. 4

   Prepare abalone

   Gently rinse abalones, remove any tough muscle from the shell. Lightly pat dry. If large, slice into thick medallions; if small, leave whole. Lightly season with a whisper of salt.

5. 5

   Steam abalone

   Place abalone on a heatproof dish lined with a thin layer of daikon or parchment. Steam over gently simmering water until just cooked through, about 3–5 minutes depending on size. Remove and keep warm.

6. 6

   Prepare yuba

   Softened house-made yuba sheets by briefly blanching in hot water. Cut into squares large enough to line the plate or cradle the abalone.

7. 7

   Assemble and plate

   Create a centered bed of blanched daikon on each plate. Arrange a nest of yuba sheets around the bed. Place the steamed abalone atop or within the yuba nest. Spoon the warm soy-ankake around the plate to coat lightly, and drizzle a small amount of the wasabi dashi around for aroma. Garnish with thinly sliced chives or microgreens.