Sous vide abalone

Author

Zhee Zhee

Prep Time: 02:30

Recipe Time: 02:00

Temperature : 149F / 65C

Ingredients

• Fresh abalone
• Japanese mirin
• Japanese soya sauce
• Japanese wine
• Oyster sauce
• Salt
• Pepper

Directions

1. Remove the abalone from the shells
2. Place the abalone in a vacuum bag with all ingredients
3. Sous vide the abalone in water bath for 2 hour at 65 degree Celsius

Finishing Steps

1. Reheat the abalone sauce, add the abalone in and serve