1. Shuck abalone from the shell, remove the gut membrane and clean the meat.
  2. Put 1 litre of water and 1 litre of sake into a large pot, and bring to the boil. Then place abalone in the water and simmer for 4 hours.
    Leave to cool in the pot until the water and abalone are at room temperature – 2 hours.
  3. Slice abalone thinly, top with a sprinkling of fish roe, thinly sliced daikon raddish and serve with wasabi and olive oil.
  4. With the remaining liquid serve it as a small shooter cup.