Chilled Abalone made with Premium Oyster Sauce

How to make it

1. Rinse the abalones once, cover them with kombu and radish, and steam them for 2 hours. 

2. Mix all ingredients except red vinegar, boil them once, then add red vinegar and let it cool.

3. Separate the abalone intestines from the meat after steaming, then cook the meat and intestines with the mixture from step 2 (let the sauce mature for at least 3 hours).

4. Stir-fry the onions in cooking oil until caramelized, then add sugar at the end.
5. Blend the mixture from step 4 with the intestines that were set aside in the sauce from step 3 to make onion sauce.
6. Place onion sauce, abalone, and white radish sprouts on the abalone shell, then garnish with Avruga caviar and gold leaf on top of the abalone.