Difference between revisions of "Awabi Sakami"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to "==References== <references/>") |
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# Add [[sake]] and [[granulated sugar|sugar]] and cook for another 5 minutes. | # Add [[sake]] and [[granulated sugar|sugar]] and cook for another 5 minutes. | ||
# Stir in [[soy sauce]] and cook 3 more minutes. | # Stir in [[soy sauce]] and cook 3 more minutes. | ||
| − | # Cool to room temperature then cut into thick slices and serve | + | # Cool to room temperature then cut into thick slices and serve==References== |
| − | + | <references/> | |
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[[Category:Abalone Recipes]] | [[Category:Abalone Recipes]] | ||
[[Category:Sake Recipes]] | [[Category:Sake Recipes]] | ||
Revision as of 10:45, 5 May 2012
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996. From "Catsrecipes Y-Group"[1]
Ingredients
- 15 ounce canned or fresh abalone
- 2½ tablespoons sake
- 2½ teaspoons soy sauce
- 4 ounces water
- 1 ounce sugar
Directions
- Put abalone in small saucepan.
- Add water and bring to a boil.
- Reduce heat and simmer 10 minutes.
- Add sake and sugar and cook for another 5 minutes.
- Stir in soy sauce and cook 3 more minutes.
- Cool to room temperature then cut into thick slices and serve==References==
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
