Oishii Cooked Marinated Abalone (Frozen)

Cooked, Seasoned, Ready To Slice

Whole baby abalone, slow-simmered in the Japanese isoni style — a braise of soy, sake, mirin and bonito — then frozen in its own sauce. Five pieces to a pack, each still in its shell and scored across the top so the seasoning runs into the meat.

The work is already done. Thaw, slice, serve: tender rather than rubbery, dark and glossy at the frill, deep amber through the middle. Cold from the fridge it eats like a delicacy; warmed gently it turns silkier and the bonito comes forward.

Why This One

• No preparation: no soaking, no long braise, no guesswork about texture.

• Served in the shell: lift the piece out, slice it, lay it back in. It plates itself.

• 95% abalone: the rest is the braising sauce, not filler.

• Five to a pack: one each for a table of five, or a few at a time from the freezer.

How To Serve It

• Chilled: sliced, fanned back into the shell, a little of the sauce spooned over.

• Warmed: brought up gently in its own sauce — a minute or two, no more.

• On rice: sliced over warm rice with the sauce, and something green.

• On a platter: sits well beside cold prawns, jellyfish or cucumber.

Serving note: thaw thoroughly before eating. Do not boil or hard-fry — abalone that has already been cooked will tighten and go rubbery if cooked again in earnest.

Product Details

• Origin: Product of China, prepared in the Japanese isoni style. Packed for Aqua Best Pty Ltd, West Melbourne, Victoria.

• Weight: 200g per pack, 5 pieces

• Ingredients: Cooked abalone (95%) (mollusc), soy sauce (water, soybean, wheat, salt), sake (water, glutinous rice, alcohol), mirin (water, glutinous rice, alcohol), bonito extract sauce (fish) (water, bonito powder (fish), alcohol, salt, sugar, bonito extract (fish)), flavour enhancers (621, 635), salt.

• Allergens: Contains mollusc, soy, wheat and fish.

• Keep: frozen at or below −18°C. Thaw in the refrigerator and eat within a day of thawing. Do not refreeze.