Steamed awabi蒸し鮑

磨いた鮑に、昆布出汁、日本酒、そこに薄口醤油を数滴。
圧力をかけて蒸しあげることで旨み豊かに、柔らかく仕上げる。
手を加え過ぎず、素材の力を引き出す。

Polished abalone, kelp broth, sake, and just a few drops of light soy sauce.
By steaming with pressure, the umami flavor is brought out with a soft finish.
The power of the ingredients is drawn out without overworking them.