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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.
Liver sauce :
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
