Abalone Sashimi & Rice | Takikomi Gohan

Abalone is a common name for any of a group of small to very large sea snails. The shells of abalones have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species is highly iridescent, giving rise to a range of strong, changeable colors, which make the shells attractive to humans as decorative objects, jewelry, and as a source of colorful mother-of-pearl. The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked by a variety of cultures. In the Greater China region and among Overseas Chinese communities, abalone is commonly known as bao yu, and sometimes forms part of a Chinese banquet. In the same way as shark fin soup or bird's nest soup, abalone is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations.
Abalone is often considered a tough meat to cook. In its raw state, abalone is tough and crunchy, and it can take a long time for it to become tender and tasty. This dish Abalone Takikomi Gohan is popular through Japan, and it combined thousands of years of abalone diving history with a modern rice cooker to produce the most tender abalone. Takikomi Gohan is a wonderful and comforting Japanese mixed rice recipe made with seasonal ingredients.

Sashimi: Abalone x 2
Ingredients for Takikomi Gohan:
Sashimi: Abalone x 2
Japanese rice x 2 cups
Dashi stock to cook 2 cups of rice
Shaved carrot x 1/2
Tofu Puff x 5 pieces
Dried Mushroom x 5
Dark Soy Sauce x 1 teaspoon
Light Soy Sauce x 2 teaspoon
Sugar x 1 teaspoon
Sake x 2 teaspoon
Mirin x 1 teaspoon
Salt x 1 teaspoon

Plates & Bowls from Table Matters:
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Knives & Kitchen Equipment from Monotaro:
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Knives from Hocho Knife
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