Tempura Fried Cayucos Abalone with a Dashi-Mirin & Sake Dipping Sauce

From Peter Pahk, Executive Chef, Silverado Resort and Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

Yeild: 6 Servings

Amt                  Ingredient
12, 1 oz.           piece Abalone steaks
1 cup                Tempura Batter (see recipe below)
2 cups              Panko (Japanese bread crumbs)
¼ cup               sesame seeds
¼ cup               chopped parsley, washed & squeezed dry
½ gallon           peanut oil for frying
Assorted micro greens for garnish
2 cups  dipping sauce (see recipe below)

For the Tempura Batter:
2 egg                yolks
2 cups              ice cold soda water
2 cups              sifted cake flour
Pinch                baking soda
Pinch                salt & pepper

• Combine egg yolks and soda water until just combined.  Add flour, soda, salt and pepper all at once.  Stir until just combined-should be very lumpy.  Keep chilled until ready to use (make right before service and keep on ice).

For the Dipping Sauce:

1 cup                Dashi stock (see recipe below)
1/3 cup             mirin
1/3-cup            soy sauce
¼ cup               saké
½ cup               grated daikon radish
3 tsp.                grated ginger

• Combine & serve in 2 - 3 oz. portions.

For the Dashi Stock:

1 qt.                 cold water
1 oz.                 konbu (dried kelp)
1 oz.                 dried Bonito flakes

• Bring Konbu and water to a quick boil.  Remove Konbu and shock with ¼ cup ice.  Add Bonito flakes and bring to boil.  Remove from heat immediately, let flakes settle (about 1 minute) and strain through cheesecloth.  Chill.

For the Abalone:

• Heat oil to 375º.  Combine Panko, sesame seeds and parsley in a bowl wide enough to accommodate the abalone steaks.
• Set up batter and breadcrumbs next to each other.  Dip abalone into batter, drain and pass through breadcrumbs (do not pound or press - a light pass is all you need).  Place on sheet paper on top of a sheet pan.
• Deep fry for 30 - 40 seconds, turning very gently until golden brown.  Drain on elevated meat rack on sheet pan.  Assemble two to a plate with a bit of micro greens and dipping sauce.