1. Wash abalone with salt. 1 abalone = 1 handful of salt. Scrub the meat side, around and under the meat, then rinse until salt is all gone.
  2. Prepare to Cook at least 10 abalone together to maximise the flavour of the stock.
  3. Place abalone in a wide, deep pot in a single layer, meat side up.
  4. Pour 750ml of sake, 750ml water, 150 ml light soy sauce and mix together until abalone is just covered. Do not drown the meat.
  5. Turn up to high heat to boil, skim top of water once boiling to remove excess deposits from the abalone. Turn heat down to simmer, place lid on top.
  6. Cook for 2 hours. During this time, check that the heat is maintained at a very low simmer and not too high.
  7. After 2 hours, remove the lid and flip each abalone so that the shell side is up.
  8. Continue simmering on very low for another hour, then turn off heat.
  9. Leave at room temperature while covered for 3 hours.
  10. After 3 hours, remove abalone from liquid and place inside the refrigerator for an hour. Reserve the liquid.
  11. Shuck the meat and liver from the shell. Keep all elements separately.

Your Roei Abalone is now ready for cooking.