Yumbah Greenlip Abalone with Masterstock and Pickled Mushroom and Seaweed Salad


4 cleaned and shucked abalone


Seaweed Salad

60g seaweed salad (you can source this from your local fish shop)

30g black fungus mushrooms, julienned

30g enoki mushrooms

5g toasted sesame seeds

20ml chinkiang vinegar



9 cups water

¾ cup shao hsing wine

½ cup dark soy sauce

¼ cup light soy sauce

½ cup brown sugar

3 garlic cloves, crushed

¼ cup ginger, sliced

4 spring onions (green shallots), trimmed and cut in half lengthways

½ tsp sesame oil

4 star anise

1 cinnamon quill

1 mandarin or orange peel

12 shiitake mushrooms

To prepare the masterstock, place all ingredients in a pot and bring to boil. Reduce and simmer for 45 minutes.

Meanwhile, mix all seaweed salad ingredients together and set aside until the abalone is ready.

Shuck the abalone and set aside.

Once the stock is ready, add the abalone and cook on a low simmer for two hours. If not using straight away, cool the abalone in the stock and place in the fridge overnight. Then reheat slowly.

Remove abalone from the masterstock, then slice thinly and place back in shells to serve. Add a tablespoon or two of masterstock, then arrange the salad across the top of the abalone toward the shell.

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