方法
①鮑の身の部分に少し塩をすり、たわしで磨き汚れを落とす（水で洗い流す）
②殻を下にバットにおき、鮑の身の2/3くらいの大きさに切った大根と3cm角の乾燥昆布をのせる
③スチームコンペクション、微風、100℃で2-3h蒸す
④乗らなくなれば取り出し、蒸し汁を1/2まで煮詰め、紙濾しする
⑤冷めたら身と肝を分け、別で保存
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1) Rub a little salt on the abalone meat and brush it with a scrubbing brush to remove dirt (rinse with water).
2) Place the abalones shell-side down on a bat and top with radish cut into pieces about 2/3 the size of the abalone meat and 3 cm cubes of dried kelp.
Steam the abalones for 2 to 3 hours at 100°C with steam convection and light airflow.
4) When the abalones are no longer steamed, take them out and boil down the steaming liquid to 1/2 and strain it through paper strainer.
5) When cooled, separate the meat from the liver and store separately.
