Today's video is a little different... We cook up something that we many used to harvest/forage for, but with the closure of the season until 2021, we decide to visit American Abalone Farms instead. Today we're making abalone nigiri!
Thank you Sam and American Abalone Farms for teaching us more about abalone!
To learn more about the closure of the abalone season, check out this article:
www.sfchronicle.com/food/arti...
To learn more about the Management Project, check the below link:
www.wildlife.ca.gov/Conservat...
American Abalone Farms
americanabalone.com/
245 Davenport Landing Rd, Davenport, CA 95017
Abalone Nigiri:
Ingredients: Abalone (from your local market/aquaculture farm), Short grain rice (1 cup uncooked), Sugar (2 tbsps), Rice Vinegar (4 tbsps), Salt (pinch)
Directions:
1. Cook the rice using your typical method
2. After rice has been cooked, add in sugar, vinegar, and salt and mix well
3. Let the rice cool, then shape using fingers for your nigiri
4. Place abalone shell side down on your palm (side with small holes should be faced toward you)
5. Use a dull knife like a butter knife to cut the muscle in the middle of the abalone (sliding against the inside of the shell) until muscle is disconnected
6. Once muscle is cut through, place thumb on the stomach of the abalone and remove remaining portion away from the shell
7. Using a sharp knife, slice through the abalone to desired thickness (Have a firm grip on the abalone meat as it's extremely slippery)
8. Place the slices of abalone onto your shaped rice
9. Enjoy!
Note: With a smaller sized abalone, the choice to tenderize is completely up to you
Look by KV / kvmusicprod
Creative Commons - Attribution 4.0 International - CC BY 4.0
www.creativecommons.org/licenses/by/4.0
Негізгі бет LIVE ABALONE Nigiri Even With the Season Closed Until 2021 | Farm To Table
Пікірлер: 27