Abalone Carpaccio With Scallions, Ginger And Ponzu

Recipe Ingredients

		Ponzu
1 tablespoon	15ml	Mirin
1 tablespoon	15ml	Rice wine vinegar
1 1/2 tablespoons	22ml	Fresh squeezed lemon juice
2 tablespoons	30ml	Soy sauce
		Abalone
2		Fresh baby abalone - sliced paper thin
1 cup	237ml	Boiling water
3 tablespoons	45ml	Extra virgin olive oil
1/2 cup	31g / 1.1oz	Green onion julienne strips - 2" long
1/4 cup	59ml	Finely-julienned peeled fresh ginger - 2" long
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Ponzu - (listed above)

Recipe Instructions

For the Ponzu: Place the mirin in a small saute pan and heat over very low heat. Ignite it with a fire starter or long match and flambe 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 saute 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.

Source:
"The Los Angeles Times, 06-16-2004"

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