Taste the Wonders
of Australia
- Japan 2025
Australia’s premium food and wine took centre stage in Japan’s culinary capital
Abalone Carpaccio and Marinated Bamboo Shoots with fresh seaweed dressing
By Chef Osamu Norisue
Ingredients
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Abalone: 1 piece
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Bamboo shoot: 1 piece
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Mustard sprouts
Marinade for Bamboo Shoots (for 2 bamboo shoots)
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Sugar: 20g
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Salt: 6.5g
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White wine vinegar: 20g
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Lemon
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Olive oil: 250g
Fresh Seaweed Dressing
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Fresh seaweed: 50g
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Lemon dressing (refer to tuna recipe)
Directions
Preparing the Abalone
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Scrub under running water and pat dry.
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Carefully remove the abalone from the shell using a knife.
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Detach the fringe and liver, and cut out the mouth in a V shape.
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Rinse again and pat dry. Make shallow cuts on the surface.
Making the Marinated Bamboo Shoots
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Boil bamboo shoots with rice bran and dried red chili for about 3 hours.
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Peel and cut into desired sizes.
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Briefly blanch in olive oil, then mix with marinade ingredients and lemon juice. Cool and marinate overnight.
Making the Fresh Seaweed Dressing
1. Mix 50g fresh seaweed into 100cc lemon dressing.
Plating
1. Slice the abalone thinly and arrange with bamboo shoots.
2. Drizzle with seaweed dressing, add mustard sprouts, and grate lemon zest over the top.
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