Vegetable Roll with Diced Abalone

3 Less
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 Scallop2 pieces
Bonito Flakes5 gm
Water200 ml
Abalone (small)2 pieces
Japanese Sweet Potato1/4 piece
Japanese Pumpkin1/4 piece
Bean Curd1 piece
Cabbage2 pieces
Japanese Soya Sauce1 teaspoon
Mirin1 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.