Abalone Sashimi with Ponzu

Pristine raw abalone sliced thin and dressed with citrusy ponzu, ginger, and sesame. Pure and elegant.

Prep: 20 mins

Cook: 0 mins

Serves 2

Medium

Ingredients

1
Clean the abalone thoroughly. Remove from shell, discard the intestines, and scrub the foot to remove any dark outer membrane. Rinse under cold water and pat completely dry.
2
Place the cleaned abalone in the freezer for 15 minutes. This firms it up slightly and makes slicing easier.
3
Using a very sharp knife, slice the abalone against the grain into thin pieces (2-3mm thick). Aim for consistent thickness so each piece has the same texture.
4
Arrange the shredded daikon on a chilled serving plate. Layer the abalone slices over the daikon in a single layer.
5
Mix the ponzu, grated ginger, and sesame oil in a small bowl.
6
Drizzle the ponzu mixture over the abalone.
7
Scatter the spring onion and sesame seeds over the top. Add shiso leaves or micro herbs if using.
8
Serve immediately with wasabi on the side.

💡This preparation demands the freshest abalone possible. If it doesn't smell like clean ocean, don't serve it raw.
💡A very sharp knife is essential. Dull blades will tear the flesh rather than slice cleanly.
💡Partially freezing the abalone makes slicing much easier - don't skip this step.
💡Keep everything cold. Serve on chilled plates and don't let the abalone sit at room temperature.