Preparation:
Slip a short bladed knife between the abalone flesh and shell to sever the muscular foot.
This might take a few cuts as the foot is strong.
Peel out the medallion of flesh and remove the intestinal organs from it.
Trim off the frilly bits around the edge of the abalone medallion.
Wash the abalone medallion in fresh water.
Clean up the abalone shell for later presentation.
With a large sharp knife, slice the abalone into 3mm thick slices / crescents. (They will look a little like sliced mushrooms)
In a bowl, combine:
Japanese Mirin
sesame oil
sashimi soy sauce
sliced fresh ginger
Stir the abalone slices into the marinade and allow to stand for a while.
Heat a frying pan to a high heat, tip in the abalone and its marinade.
Cook for about 30 to 45 seconds under high heat while stirring.
Place back into the abalone shell for serving.
