Braised Abalone with Mushrooms

You wouldn’t believe how easy it is to make this Braised Abalone with Mushrooms. The abalone turns tender, while the sauce is deeply savoury and full of umami from the abalone, dried scallops, and sautéed aromatics. The mushrooms soak up all that rich flavour, making every bite incredibly satisfying.

This is a simple yet impressive Chinese New Year dish that doesn’t require complicated steps. If you’re looking for an easy Chinese abalone recipe that tastes delicious and festive, this is one recipe you’ll want to try.

For this recipe, I’m using canned abalone, which works perfectly for braising and keeps the preparation fuss-free. If you’re using fresh abalone, this recipe is not suitable, as fresh abalone requires a very different cooking method.

If you’re planning your Chinese New Year menu, you may also like Teochew Style Steamed Pomfret with Meehoon and Pineapple Tart.

Braised Abalone with Mushrooms Video Tutorial:

Ingredients 材料：

12 baby abalone/1 big abalone 小鲍鱼12只/大鲍鱼1只

12 dried shiitake mushrooms 12个干香菇

15-20 grams dried scallops 15-20克干贝

4 cloves garlic 4瓣大蒜

2 slices of ginger 2片生姜

4-5 shallots 4-5 个红葱头

2-3 tablespoon of cooking oil 2-3汤匙食用油

Sauce 酱:

1 tablespoon light soy sauce 1汤匙生抽

1 tablespoon abalone sauce 1汤匙鲍鱼酱

1 teaspoon sugar 1茶匙糖

Water from the soaked dried scallop 浸泡过的干扇贝中的水

1/3 water from the abalone can 鲍鱼罐头中的 1/3 水

Seasoning 调味料:

1 tablespoon rice wine 1汤匙米酒

A few drops of sesame seed oil 几滴芝麻油

Cornstarch slurry 玉米淀粉浆

salt and sugar to taste 盐和糖适量

Garnishing 装饰:

1 small broccoli 1个小西兰花

Method:

Prepare Dried Mushrooms

• Rinse the mushrooms clean, then soak them until soft (about 3-4 hours or overnight).
• Squeeze out all the excess water, then remove the stem and set aside.

Prepare dried scallops

• Rinse the scallops clean, then soak for about 20 minutes until soft.
• Separate the scallops from the water. (Keep the water for later use).
• Shred the scallops into smaller strands.

Prepare the abalone

• Separate the abalone from the brine. (Keep the brine for later use.)

Prepare the Sauce

• Pour light soy sauce, abalone sauce, sugar, water from the soaked dried scallops and 1/3 water from the abalone can. Mix well.

Saute ingredients

• Add some oil. Saute mushrooms until the mushrooms become fragrant or the edges of the mushrooms turn golden brown.
• Saute dried scallops, garlic, shallots and ginger on low heat until the dried scallops turn golden brown.
• Add the sauce, then add back the mushrooms. Bring to a boil, then simmer on low heat for 45 minutes.
• After braising for 45 minutes, add cornstarch slurry. Then cook on low heat until the sauce thickens.
• Add the abalones and cook for 2-3 minutes (don’t over cook them as they will turn tough).
• Then add rice wine and and a few drops of sesame oil (don’t add too much sesame oil as the taste can be overpowering.)

Serve

• Blanch vegetables and garnish serving plate. Add braised mushrooms and abalone. Enjoy it warm.

Cooking tips:

Use canned abalone for this recipe
This method is designed for canned abalone, which is already cooked. Fresh abalone requires a completely different preparation and cooking time, so it’s not suitable here.

Do not overcook the abalone
Add the abalone only at the very end and cook for just 2–3 minutes. Overcooking will make the abalone tough and rubbery.

Soaking liquids are full of flavour
Always keep the soaking water from the dried scallops and part of the abalone brine. These liquids add natural sweetness and depth to the sauce.

Sauté the mushrooms properly
Sautéing the mushrooms until fragrant or lightly golden helps bring out their aroma and prevents the dish from tasting flat.

Shred the dried scallops finely
Shredded scallops release more umami into the sauce during braising, giving the dish a richer flavour.

Braise gently on low heat
Keep the heat low during the 45-minute braise so the flavours develop slowly and evenly without drying out the sauce.

Use sesame oil sparingly
Only a few drops are needed. Too much sesame oil can overpower the delicate abalone flavour.

Control the sauce thickness carefully
Add the cornstarch slurry gradually and cook on low heat. The sauce should be glossy and cling to the mushrooms, not thick or gluey.

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FAQ

Can I use fresh abalone instead of canned abalone?

No. This recipe is developed specifically for canned abalone. Fresh abalone needs much longer cooking and different handling, so it’s not suitable for this method.

Can I use one large abalone instead of baby abalone?

Yes. You can use 1 large canned abalone and slice it before adding it to the sauce. The cooking time remains the same — do not overcook.

Can I use abalone that’s soaked in sauce instead of brine?

This recipe is developed for canned abalone in brine, not abalone that comes soaked in a prepared sauce. Abalone in sauce already contains seasoning and flavourings, which can affect the balance of the dish and make the sauce too salty or overpowering. For best results, use canned abalone in brine and season the dish yourself as instructed.

Can I prepare this dish in advance?

Yes. You can braise the mushrooms and sauce in advance. Add the abalone only when reheating and cook briefly before serving.

Why do my abalones turn tough?

Abalones become tough when they are cooked for too long. Always add them at the end and limit cooking to 2–3 minutes.

Can I skip dried scallops?

You can, but the dish will lose some depth and natural umami. Dried scallops add sweetness and richness that are difficult to replace.

Can I adjust the sauce seasoning?

Yes. Taste the sauce before adding the abalone and adjust with salt or sugar if needed. The balance should be savoury with a gentle sweetness.

What vegetables pair well with this dish?

Blanched broccoli works very well, as it adds colour and balances the richness of the sauce. Other mild vegetables like bok choy or choy sum also work.

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