1. Use 2 abalone, sliced 3mm from the fridge, place in small, wide pan
  2. Add 300ml reserved abalone liquid
  3. Bring to the boil
  4. Once boiling, taste and add salt to required taste.
  5. Mix 1 teaspoon of potato starch & 2 teaspoon of abalone liquid from your reserve then pour over the cooked abalone.
  6. Add garnish like samphire into the pan, it is important to add some vegetable or herb for contrast of flavour texture
  7. Turn off the heat completely
  8. Plate up and add another garnish – I use crushed wasabi bean.