Sake-Steamed Abalone Chalaca

By LaLaCooks

7.4.11 - Since the beaches were so crowded we decided to do two nights of small plates. Asian night was tonight and we tried some very difficult things from "Nobu" cookbook. We didn't have abalone, of course, but we decided to steam clams and use the sauce. Fabulous!!! I used the Chalaca sauce the next day with some leftover steak that I sliced thin, radish salad, guacamole and a wrap. Made a fantastic taco/fajita with a little bit of cilantro and a squeeze of lime.

Ingredients

• 10 fresh baby abalone (we substitued clams & only steamed until shells opened)
• 1 cup sake
• 1 cup Dashi Stock
• 1 piece kombu, 2" square
• 10 tsp. Chalaca Style Salsa (recipe follows)
• 5 cilantro leaves, torn in half
• Chalaca Style Salsa
• 1/2 medium tomato, skin and seeds removed, cut into 1/8-inch dice
• 1/4 small red onion, cut into 1/8-inch dice
• pinch chopped aji limo (we used a hot jalapeno)
• pinch chopped garlic
• 3 tbsp. steamed Peruvian corn kernels
• Juice of 2 limes
• 1 1/2 tbsp. extra-virgin olive oil
• 1 tsp. yuzu juice (used lime & clementine juices)
• 1 1/2 tsp. freshly ground white pepper
• 1/2 tbsp. chopped cilantro

Details

Servings 10
Adapted from lalasrecepies.blogspot.com

Preparation

Step 1

1. Clean the abalone and their shells. Reserve the shells and set aside. Place the abalone, sake, dashi and kombu in a pot and bring to a boil. Simmer gently for 30 to 40 minutes. Allow to cool in the liquid.

2. Serve each abalone in its shell with a teaspoonful of the Chalaca Style Salsa. Garnish with the cilantro leaves.

Chalaca Style Salsa

Mix all ingredients except salt, pepper and cilantro. Season with salt and pepper to taste. Cilantro should be added just before serving to retain color.