How to Cook Dried Abalone


The abalone is a marine mollusk belonging to the same family as clams, snails and squid. It is considered a delicacy in Oriental cuisine. Available in fresh, dried and canned form, the abalone has a silky, chewy texture. Dried abalone is more intense in flavor than the fresh variety, but requires a longer preparation time. You should rehydrate it first for a whole day before slow-cooking it to soften the tough flesh and release its full flavor.

Things You'll Need

  • Bowl
  • Toothpick
  • Slow-cooker
  • Water
  • Fill a bowl with water. Place the dried abalone in it. Let it soak for 12 hours to rehydrate. Change the water at regular intervals, replacing it every six hours.

  • Clean the rehydrated abalone under running water. Use a toothpick to remove any dirt attached to its tentacles. Place the cleaned abalone in a bowl filled with water. Set it in the refrigerator to soak for another 12 hours.

  • Fill a slow-cooker with water or chicken stock if you’d like to enhance its flavor. Add the abalone. Ensure that the abalone is submerged in the water. You can also slow-cook other ingredients such as chicken or pork along with the abalone if you like.

  • Cook the abalone for around 6 to 12 hours, or until done. It should be smooth to the touch and have a chewy texture.

Tips & Warnings

  • You can also check the abalone for doneness by slicing it with a knife. The abalone should stick to the knife when sliced.
  • If you like, you can cook the abalone with seasonings such as oyster sauce, soy sauce, chopped ginger, garlic, salt and pepper.

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