Grilled Greenlip with Uni Shoyu served with the season's vegetables

  1. Slice the Greenlip and arrange it with boiled vegetables.
  2. Puree sea urchin and season with shoyu, sake and mirin (sweet sake).
  3. Blanch and puree the liver, and season it with sake and miso.
  4. Fry the Greenlip and vegetables on a stove, and serve with uni (sea urchin) shoyu and liver miso (kimomiso).

 

 

Greenlip Takiawase with Yoshine-Ankake

  1. Boil Greenlip with soup stock, sake, salt and light-coloured shoyu.
  2. Steam and puree pumpkin, and wrap around tori soboro (sweet savoury ground chicken).
  3. Deep-fry eggplant and boil in soup stock.
  4. Blanch red blossoms and chop yuzu.
  5. Cut Greenlip into large pieces, arrange on the serving dish, thicken the Greenlip broth with kudzu (Japanese arrowroot) and pour it onto the Greenlip, then top with yuzu.

 

 

 

 

Slow Cooked Abalone with Vegetables

  1. Cut abalone into serving sizes.
  2. Place chopped garlic, ginger and bean paste into wok and lightly stir fry. Add abalone and leave on heat until all ingredients are cooked. Add stock.
  3. Keep on low heat until abalone become tender and absorb the flavours.
    Incorporate corn-starch water mix and add seasoned vegetables.

Quick Fry Abalone and Vegetables with Oyster Sauce

  1. Cut abalone and seasoned vegetables into bite-sized pieces.
  2. Heat oil in a flat based frying pan. Place abalone and vegetables in the fry pan and quickly stir fry. Add oyster sauce.
  3. Add salt and pepper to taste. Serve immediately.
Recipes courtesy of Intercrest, Tokyo Japan