Sashimi Abalone With Pear, Watercress and Ponzu Sauce


4 small fresh abalone (shelled and clean)
100g watercress
½ bunch fresh coriander finely cut
1 kaffir lime leaf (finely cut, angel hair)
1 tsp toasted sesame seeds
60g witlof (thinly sliced lengthwise)
60g daikon 60g nashi pears (thinly sliced)
1 chilli (finely shredded)
20ml lemon juice
60ml blood orange juice zest of 1x blood orange
180ml soy sauce
60ml sake
5gs sugar
100g bonito flakes
4×6 inch piece konbu
60ml water
2-3 abalone livers
2 cloves garlic (peeled/grated)
2 tsp sesame oil
1 tbsp soy sauce
1 tsp Chinese rose wine
1 tsp chilli flakes

Thinly slice the abalone and set aside. While preparing the salad, heat 3 tablespoons of vegetable oil to 160 degrees in a wok or pan.

Prepare the salad by arranging the watercress in a circle on a large plate and layer on the witlof, daikon, and nashi pear. The sliced abalone can then be placed in the center. 

To create the ponzu sauce, combine the lemon and blood orange juice and zests with soy, sake, sugar, bonito flakes, kombu and a small splash of water. Drizzle a tablespoon of this mix over the abalone. 

Follow with an equal drizzle of the abalone liver sauce – made by combining the abalone livers, sesame oil, garlic, soy sauce, rose wine and chilli flakes.

Finally, ladle some hot oil over the abalone to cook it slightly before garnishing with more fresh chilli and coriander. 

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