02-26-2004, 05:43 PM
[ul][li][font "Arial"][size 2]1 pound raw, tenderized abalone [/size][/font] [li][font "Arial"][size 2]¾ cup cold water [/size][/font] [li][font "Arial"][size 2]3 tablespoons sake (rice wine) [/size][/font] [li][font "Arial"][size 2]2 tablespoons sugar [/size][/font] [li][font "Arial"][size 2]1 tablespoon soy sauce [/size][/font][/li][/ul]
[font "Arial"][size 2]Boil the abalone and water in a 1-quart saucepan, then lower the heat and simmer uncovered for 5 minutes. Add the sake and sugar, cooking for another 5 minutes. Stir in the soy sauce and cook 2 to 3 minutes more. Remove from heat and cool to room temperature. Cut the abalone into slices ½ inch thick and serve as hors d'oeuvres. [/size][/font]
[font "Arial"][size 2]Serves 6. [/size][/font]
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[font "Arial"][size 2]Boil the abalone and water in a 1-quart saucepan, then lower the heat and simmer uncovered for 5 minutes. Add the sake and sugar, cooking for another 5 minutes. Stir in the soy sauce and cook 2 to 3 minutes more. Remove from heat and cool to room temperature. Cut the abalone into slices ½ inch thick and serve as hors d'oeuvres. [/size][/font]
[font "Arial"][size 2]Serves 6. [/size][/font]
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