Japanese Black Abalone with Truffle Sauce

* try to replicate a really nice abalone dish at teppenyaki at Ukai Tei in Tokyo.

Ingredients:
Black Abalone from Japan (around 500g each)
Dry Seaweed （昆布）
lemon slices and lemon zest
capers
coarse sea salt
black truffle paste
black truffle olive oil
butter
flour
whipping cream
chicken stock

How to Make:
1. Wash and clean abalone. Remove intestines. Keep shell.

2. Soak dry seaweed in water until soft.

3. Place the wet and soft seaweed on bottom of a wok. Place some coarse salt on top of the seaweed, Then put the abalones with shells on top of the salt. Then lemon slices, capers, lemon zests, sugar and pepper.

3. Put another layer of wet seaweed of top of the abalone, then cover all with coarse sea salt and cook under medium to high heat, covered, for 20-30min.

4. Remove everything from abalone, especially all coarse sea salt remaining.

5. Heat a wok with butter and lightly pan fried the abalone on both sides, Remove from pan and cut into desired shapes and place in serving dish and spoon sauce over.

Black Truffle Sauce
1. Heat 1 tbsp butter in a wok, add 2 tbsp flour and mix with a whisk until well combined - a rouge!

2. Add 1/2 to 1 cup chicken stock and continue mixing with the whisk. Egg 1-2 tbsp black truffle paste, keep mixing, then a few drops of the black truffle olive oil.

3. Add 1-2 tbsp whipping cream and season with salt and pepper to your desired taste!

* feel free to adjust consistency of the sauce by adding more flour at the beginning if you want a more thick sauce. If you want it lighter, then more chicken stock. If you want it more creamy, add more cream! this is the way i do it and good luck!