Oceanz Blue - Cooking

To shuck OceaNZ Blue Paua, follow the images below.

Paua in Aromatic Broth with Cha Soba Noodles, Pumpkin, Mushrooms and Spring Onions
Serves 6 as a first course

6 Oceanz Blue Paua, black pigment washed off

zest of 1 lemon

900ml ichiban dashi fish stock

3 dried shiitake, soaked in hot water until soft, stalks removed and discarded, caps thinly sliced salt to taste

100g cha soba noodles, cooked until al dente in plenty of boiling water, cooled under cold water and well drained

1 spring onion, thinly sliced

60g peeled seeded pumpkin, diced 1cm, gently boiled in water until just tender, well drained

2 teaspoons Japanese soy sauce

1 teaspoon sake

50g shimeji or snow needle mushrooms, roots removed

1. Steam the paua over high heat for about 5 minutes until just cooked through. Remove from the steamer and slice thinly on the diagonal. Reserve.

2. Divide the noodles evenly into 6 warm soup bowls. Reserve.

3. Bring the dashi to a simmer and add the soy sauce, sake, pumpkin, zest and shiitake. Simmer 1 minute then taste and season with salt.

4. Add the spring onion, mushrooms, and paua and bring back to the boil.

5. Remove from the heat and divide everything evenly between the 6 bowls with the noodles and serve immediately.

Ty Mahler demonstrates
OceaNZ Blue Abalone Shucking and Preparation.