Season of the abalone is the summer. This time, an abalone rice cracker is a luxurious first dish of the kaiseki cuisine. The fried the abalone in the cut thinly and seasoning is only salty. taste of the abalone When fried cooking will have exquisite.
- Cut nori
- Rapeseed oil
How to make
- Attach the salt to surface of the abalone, and rub it with a scrubbing brush.
- Push between the body and the shell of the abalone by the spatula, and remove the shell easily.
- Liver is removed , and the wash it.
- Wipe off the water, cut a thinly, and the thread cutting.
- With the potato starch, fry it well over medium heat the oil.
- Shake the salt in the abalone fried.
- Cut the seaweed into the long pieces, and serve on top of the abalone.