Composition / ingredients
Cooking method
1. Prepare abalone - separate the pulp from the shells with a spoon. Separate the organs from the meat, leave the liver for the sauce.
2. Pass the liver through a sieve, mix with soy sauce and melted butter (cooled).
3. Boil the broccoli, remove from the water.
4. Abalone from the front side is shallow, cut diagonally several times and season lightly with salt and pepper to taste.
5. Heat a frying pan with oil over medium heat and fry the ears on the incised side for 1 minute, then on the reverse side for 30 seconds.
6. Meanwhile, coat the incised side of the ears with liver sauce, turn over and fry for another 30 seconds. Remove from the pan.
7. In the same pan, fry the cabbage in oil after the ears.
8. Put the broccoli and the ear on the sink or plate, place the wakame on top. Serve to the table, sprinkled with chopped green onions and seaweed.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Algae - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Abalone - 189 kcal/100g
