Abalone Confit - Using the Innards for Sauce Means There's Nothing Left to Waste

Steps

1. 1

   Clean and prepare the abalone

2. 2

   Place the abalone, dried kelp, daikon radish, and confit oil together; confit at 90°C for 2 hours

3. 3

   Separate the innards from the flesh of the confited abalone

4. 4

   Cut garlic cloves into uniform pieces, add to confit oil, and make garlic oil

5. 5

   Place the confited abalone innards, 100g daikon radish, dried kelp, unsalted butter, seasoning soy sauce, mirin, and sesame oil into a blender and blend until smooth to make the innard sauce

6. 6

   Cut the abalone flesh into bite-sized pieces and arrange on a plate

7. 7

   Top the abalone with garlic oil, furikake, and minced green onions

8. 8

   Serve the innard sauce on the side to complete the dish