Abalone

Ingredients:

• one abalone in shell or use canned abalone
• daikon shreds
• 1-2 shiso leaves
• 1-2g wakame seaweed
• 1-2 slices of Japanese cucumber

Directions:

1. If the abalone is raw from the shell, wash thoroughly with salt.
2. Cut the abalone into thin slices and cover with cheesecloth. Pour hot water to rinse and immediately soak in ice water to shock. 
3. Fish out the abalone and place on plate.
4. Garnish with daikon shreds, shiso leaves, wakame seaweed and cucumber slices. Serve with low-sodium soy sauce. 

Note: Wash the raw abalone with salt makes the texture more crisp rather than chewy. Rinsing with hot water and shocking in ice water immediately does the same trick.