Slice the larger pieces of abalone for this and save the frills and trimmings to chop finely and add to the soup which follows.
425 g/14 oz can abalone
2 tablespoons Japanese soy sauce
2 tablespoons mirin
2 teaspoons sugar
1 teaspoon oriental sesame oil
1 teaspoon ginger juice (squeezed from grated fresh ginger)
With a sharp knife cut the abalone into paper-thin slices. Marinate with a mixture of 2 tablespoons each of Japanese soy sauce and mirin, 2 teaspoons each of sesame oil and ginger juice. Cover and leave for 10 minutes, then serve, still in the marinade, among other cold hors d'oeuvres. For a more decorative presentation, arrange abalone slices in a fan pattern, alternately with very thin slices of cucumber. Halve the circular cucumber slices if large so they are more or less the same size as the slices of abalone so the green skin and white centre provide effective contrast.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)