Kona Abalone Poke, Korean Style
Makes 4 small or 2 larger servings
Poke is usually served over a bowl of hot rice. It can also be served with sheets of nori to wrap bites of it in.
4 live Kona abalone
1 Tbsp (15 mL/12 g) ginger juice
2 tsp (10 mL/10 g) soy sauce
1 tsp (5 mL/4 g) sesame oil
1/2 tsp (2.5 mL/1 g) Korean chili flakes
1 Tbsp (15 mL/10 g) pine nuts
1 tsp (5 mL/2.5 g) black sesame seeds
1/2 (60 g) small Asian pear, diced
2 Tbsp (30 mL/10 g) thinly sliced green onion
1/2 ripe avocado, diced
Prepare the abalone as per the instructions below. With the foot down on the cutting surface, score the abalone evenly lengthwise 4 or 5 times, about 1/4-inch (0.6 cm) deep. Thinly slice the abalone crosswise and place in a bowl. Mix in the ginger juice and let the abalone sit while preparing the rest of the ingredients.
Mix in the soy sauce, sesame oil, chili flakes, pine nuts and sesame seeds. Gently fold in the pear, green onion and avocado. Serve immediately.
How to Prepare Fresh Abalone
Using a metal spoon, pry the abalone out of the shell. It will do a better job if you press the spoon against the inside of the shell rather than trying to cut through the attached meat to remove it. Trim off the innards neatly without breaking the sac. Remove the liver and reserve if using.
Holding the abalone in your hand, pour salt liberally over it then briskly rub the abalone between your palms, massaging the salt into all the crevices. Rinse, then scrub the abalone down with a stiff brush to remove the black membrane. Rinse well. Trim off the mouth and tough frill.
Recipe courtesy of Karen Barnaby
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