Teriyaki Abalone


1 x Yumbah Canned Abalone in Brine

250ml Light Soy Sauce

200ml Mirin

60g Sugar

200ml Sake

Rice and Asian greens, to serve

1. Remove abalone from the can and thinly slice. Discard the brine, and set aside the meat.

2. In a small pan, combine all remaining ingredients to create a glaze. Ensure the sugar has been completely dissolved.

3. Then add sliced abalone pieces to the sauce to heat through. Be sure not to overcook the abalone.

4. Serve immediately with rice and Asian greens.

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