CAPE ABALONE TEPPANYAKI
SHORT DESCRIPTION
Teppanyaki is a style of Japanese cooking where food is cooked on a hot flat griddle, frequently right at the table. On the hot griddle, there is thinly sliced live Cape Abalone, freshly chopped onion and assortments of mushrooms sizzling away.
Serves 1
INGREDIENTS
1 medium to large live I&J Cape Abalone
40 g mixed mushrooms – Shiitake, Enoki, Shimeji
25 g spring onion
50 ml teriyaki sauce
50 g butter
METHOD
1.
Heat the Teppanyaki flat grill to a medium heat, then melt the butter.
2.
Sear the abalone quickly on both sides on medium heat; remove from heat.
3.
Slice the abalone into thin slices.
4.
Sauté the mixed mushrooms; transfer to serving dish.
5.
Arrange the abalone slices on top of the mushrooms, drizzle teriyaki sauce over and serve.
