Vegetable Roll with Diced Abalone
With all Ingredients cooked in boiling water, the dish is low in oil, salt and sugar. Sauce made of dried scallop broth and soya sauce, brings out the savoury taste of abalone.
Ingredients (Serve 2):
| Dried Scallop | 2 pieces |
| Bonito Flakes | 5 gm |
| Water | 200 ml |
| Abalone (small) | 2 pieces |
| Japanese Sweet Potato | 1/4 piece |
| Japanese Pumpkin | 1/4 piece |
| Bean Curd | 1 piece |
| Cabbage | 2 pieces |
Seasonings:
| Japanese Soya Sauce | 1 teaspoon |
| Mirin | 1 teaspoon |
Cooking Method:
| 1. | Soak dried scallop till tender then shred. Cook scallop and bonito flakes in boiling water to make broth. |
| 2. | Cook sweet potato, pumpkin and bean curd in boiling water until done. Cut them into strips and set aside. |
| 3. | Cook abalone with half of broth until done. Release the meat from the shell and cut it into strips. Set aside. |
| 4. | Steam cabbage leaves for about 1 minute. Place sweet potato, pumpkin, bean curd and abalone on the leaf. Roll it up and cut into halves. |
| 5. | Mix soya sauce, mirin and remaining broth. Simmer and then pour over the rolls. Serve. |
This recipe is provided by Airport Izakaya.
