Japanese-style abalone salad on pickled cucumber

SERVES 4 AS A STARTER

1 large fresh abalone

2 teaspoons sesame oil

1 handful of bean sprouts, trimmed

150 g (5½ oz) oyster mushrooms, thinly sliced

1 teaspoon sesame seeds, toasted

PICKLED CUCUMBER

1 Lebanese (short) cucumber

3 tablespoons vinegar

1½ tablespoons sugar

1 teaspoon grated fresh ginger

DRESSING

3 tablespoons rice wine

2 tablespoons soy sauce

1 tablespoon sugar

2 teaspoons mirin

about ½ teaspoon fish sauce, to taste

To clean the abalone, place a thin fillet knife against the inside of the portion of the shell and move it inward cutting the muscle attachment close to the shell. Carefully remove the meat from the abalone shell. Trim the head, gills and viscera.

For the pickled cucumber: Peel the cucumber and cut the flesh into long, thin strips or ribbons, discarding the seeds. Put the strips into a colander and sprinkle with 1 teaspoon salt and let sit for 10–15 minutes. Mix the vinegar, sugar and ginger together in a bowl. Rinse and drain the cucumber and put it in the vinegar mixture, then mix and set it aside.

For the dressing:Combine the rice wine, soy sauce, sugar, mirin, fish sauce and ¼ teaspoon salt, then mix well.

Cover the cleaned abalone muscle with plastic wrap and then give it a couple of good whacks with a rolling pin or other heavy blunt object — this will tenderise the meat. Slice the abalone very thinly across the top of the meat. Toss the sliced abalone in a little sesame oil and then flash-fry in a hot pan, turning only once — you should only cook it for 30 seconds to 1 minute; any longer and it will turn into boot leather.

Put a mound of pickled cucumber ribbons on a plate, top with some bean sprouts and then some mushrooms. Place a few slices of abalone on top. Drizzle with the dressing and sprinkle some toasted sesame seeds over the top.