Abalone, Prawn and Okra in Dashi Jelly

Chef Takaaki Komagata

Recipe by Takaaki Komagata,
Kiri Japanese Restaurant Owner Chef

Grilled Greenlip Abalone
Ingredients (4 - 5 servings):

  • 2 pieces Ausab Premium Australian Abalone, defrosted in the refrigerator overnight
  • 2 prawns, peeled and cleaned
  • 4 fresh okra pods
  • 10g gelatine leaves, soaked in cold water
  • 500ml dashi (bonito stock)
  • 1 teaspoon sake
  • 5 teaspoons soy sauce
  • 2 teaspoons light soy sauce
  • 4 teaspoons mirin
  • Pinch of salt
  • Dash of vinegar
  • 4 teaspoons salmon caviar
  • 1 small piece of ginger, grated
  • 1 spring onion, finely chopped
  • 5 small shiso leaves, finely chopped

  • Clean the abalone and thinly slice.
  • Place the dashi into a saucepan, set over low heat, and add the sake, soy sauce, light soy sauce, mirin and salt.
  • Add the gelatine to the dashi and stir until the gelatine fully dissolves. Remove the mixture from the heat, strain and set aside to cool in a refrigerator.
  • Blanch the abalone very quickly, drain and pat them dry with a paper towel.
  • Add a pinch of salt and a dash of vinegar to a pot of boiling water and cook the prawns for 3 minutes. Drain and cut into small chunks.
  • Scrub the okra with salt and boil for about 2 minutes. Drain and slice them.
  • Lay the abalone, prawns and okra into glasses and carefully pour the dashi mixture over. Refrigerate them over night.
  • Serve the set jelly with salmon caviar, shiso, ginger and spring onion on top.