1. Dice 2 pcs of abalone into 8 chunks per piece.
  2. In a wide, small pan, add in 3 tbsp of dark soy sauce and 2 tbsp mirin (sweet sake).
  3. Bring to a boil, and once boiling, add the abalone. Keep heat to medium high until abalone is nicely caramelised.
  4. Plate up and garnish with pickled beetroot and Japanese chili powder (Schichimi).