Sake Steamed AWABI with Liver Sauce

A true delicacy of Japanese cuisine, Sake-Steamed Awabi (Abalone) with Liver Sauce is an exquisite dish that showcases the natural sweetness and umami depth of fresh abalone. Gently steamed in fragrant sake, the abalone remains tender yet firm, absorbing the subtle floral notes of the rice wine.

The rich, velvety liver sauce enhances the dish with its deep, briny complexity, adding a luxurious contrast to the delicate seafood. Served with a touch of yuzu zest or finely sliced scallions, this dish is a refined balance of oceanic flavors, elegance, and traditional Japanese craftsmanship. Perfect for connoisseurs seeking a harmonious blend of simplicity and sophistication.

Sake Steamed AWABI with Liver Sauce

Delicate, tender, and infused with the subtle aroma of sake, this steamed awabi melts in your mouth, while the rich, umami-packed liver sauce adds a luxurious depth. A true Japanese delicacy—elegant, briny, and irresistibly flavorful. Try it and experience the ocean’s finest in every bite!

Difficulty Level: Medium

Calories: 300

Cooking Time: 30 min

Servings: 1 person

Ingredients:

1 piece of AWABI
1 cup of Sake

Liver sauce :

I piece of Abalone Liver
1 tsp of heavy cream
2 drop of light color soy sauce

Instructions:

1. Abalone take off from shell
2. Steamed with Sake about 5 hours
3. Separated Liver and Abalone
4. Sliced Abalone

Liver Sauce

1. Pureed Liver
2. Mixed with Heavy cream and Soy sauce

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