1. Prepare the abalone
Choose fresh and lively abalone to cook.
First, sprinkle salt over the abalone. Remove the slimy surface and dirt
using a scrubbing brush, and then quickly rinse with water.
2. Steam the abalone
The important thing when cooking steamed abalone is that you
need to steam it for many hours. The size of the abalone in the picture below
would take about 2 1/2 hours to 3 hours to steam.
First place the abalone on a container and sprinkle sake. Then, place the
konbu on top of the abalone and cover the container firmly with a plastic wrap.
Next, when you see the steam coming out from the steamer,
place the abalone inside it and steam for about 3 hours. Add hot water if the
water underneath is reduced.
So it takes time to steam the abalone, but it becomes delicious without making
much effort. The ingredients are just abalone, sake and konbu.
When it is steamed, take out the container from the steamer, make a few holes
to allow the steam to escape and let it cool.
3. The finishing touch
When the abalone is cooked, it is easy to remove the meat
from the shell.
If you find it difficult, use a rice paddle or a similar tool to remove the
meat from the shell. Be careful not to damage the meat.
Next, take off the kimo (liver) by hand and then trim off the edges and the
base of the kimo leaving the large kimo.
Slice the abalone into thickness of your choice. Place the sliced abalone back
into the shell to serve.
* Suggest serving without seasoning as it has enough saltiness
（レシピ・写真： 冨田唯介 英訳： 中西 直）