Braised Abalone with Mushrooms
Servings: 12 servings
Ingredients
- 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
Instructions
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.
Notes
Use canned abalone in brine 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.
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.