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Appetizers, Fish and Shellfish, Quick and Easy

Abalone carpaccio with scallions, ginger and ponzu

Abalone carpaccio with scallions, ginger and ponzu
Los Angeles Times

Cayucos It is an odd spot for a miracle, this motley collection of beachfront shacks and sea-scoured concrete tanks clinging to a sunburned bluff above the Pacific just north of Morro Bay. But it's hard to describe what is happening ... Read more

Total time: 20 minutes | Serves 2


  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons soy sauce

Step 1Place the mirin in a small saute pan and heat over very low heat. Ignite it with a fire starter or long match and flambe to burn off the alcohol. Let it cool slightly.

Step 2Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.


  • 2 fresh baby abalone, sliced paper thin
  • 1 cup boiling water
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup green onion julienne strips (2 inches long)
  • 1/4 cup peeled and finely julienned fresh ginger (2 inches long)
  • Kosher salt
  • Fresh ground black pepper
  • 2 tablespoons ponzu

Step 1Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter.

Step 2Arrange the abalone slices on two plates.

Step 3Warm the oil in saute pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the abalone slices.

Step 4Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

Note: From Kazuto Matsusaka, chef-owner of Beacon in Culver City.


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