ezRecipe-Zee: Cooking Recipe: How to make Abalone Carpaccio With Scallions, Ginger And Ponzu

Abalone Carpaccio With Scallions, Ginger And Ponzu

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:	190
Serves:	2
Prep. Time:	0:00
Category:	Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

                    === PONZU ===
1     tablespoon    mirin
1     tablespoon    rice wine vinegar
1 1/2 tablespoons   fresh squeezed lemon juice
2     tablespoons   soy sauce
                    === ABALONE ===
2                   fresh baby abalone
1     cup           boiling water
3     tablespoons   extra virgin olive oil
1/2   cup           green onion julienne strips
1/4   cup           finely-julienned peeled fresh ginger
                    Kosher salt
                    Freshly-ground black pepper
2     tablespoons   Ponzu

Directions: one line for each direction. When saved the lines will be numbered.

For the Ponzu: Place the mirin in a small sauté pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly. Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.
For the Abalone: 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. Arrange the abalone slices on two plates.
Warm the oil in sauté 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. Drizzle Ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.
This recipe yields 2 servings.
Each serving: 267 calories; 11 grams protein; 9 grams carbohydrates; 1 gram fiber; 21 grams fat; 3 grams saturated fat; 48 mg. cholesterol; 579 mg. sodium.

Notes:
Recipe from Kazuto Matsusaka, chef-owner of Beacon in Culver City

Nutrition Facts

Servings Per Recipe: 2

Amount Per Serving

Calories: 190

Calories from Fat 94.0%

Total Fat

20g

Cholesterol

0mg

Sodium

1032mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 1/2 Vegetable

Rating: ()

Added On: November 20, 2008

* The Los Angeles Times, 06-16-2004