Slow Cooked Abalone with Steamed Asparagus

seasoned with mirin, soy sauce and sesame oil


  • 6 Ausab Premium Australian Abalone, defrosted in the refrigerator overnight
  • 1 bunch of asparagus
  • 1 clove of garlic, sliced
  • 4 slices of fresh ginger
  • 1 red chilli, sliced
  • 1 tablespoon of sunflower oil
  • 1 teaspoon of sesame oil
  • Salt and pepper to season
  • 1 tablespoon of mirin
  • 1 tablespoon of light soy
  • 1 tablespoon of sliced spring onion


  • Rinse the abalone in shell under cool, fresh water
  • Lightly steam the asparagus and set aside to cool
  • Heat the sunflower oil in the pan, and add garlic and ginger and lightly fry
  • Add the whole abalone and fry until the meat starts to caramelise
  • Reduce the heat to the minimum and add chilli and sesame oil
  • Cook at a low heat for 10-20 minutes or until the meat is cooked through
  • Finish with mirin, soy and spring onions
  • Allow to cool slightly then gently remove the meat from the shell
  • Remove the gut from the meat
  • Slice and arrange in the shell with the asparagus