Miso & Duck Fat Glazed Abalone & Shiitake Skewers

Skewers:

• 4 Retort abalones, sliced 
  (4pc 200g Retort Abalone)
• Shiitake mushrooms
• Skewers (metal or soaked bamboo)

Glaze:

• ⅓ cup duck fat
• ⅓ cup sweet mirin
• 1 tbsp red miso paste

To serve:

• Shichimi togarashi
• Chives, finely snipped
  

Tips for Success

• Keep the BBQ hot: You want quick caramelisation, not slow cooking. A hot plate/grill helps the glaze lacquer fast.
• Don’t overcook the abalone: Retort abalone is already cooked — you’re just warming it through and adding char. Fast turns = tender result.
• Turn every minute: This is the secret to an even, glossy glaze without burning the miso.
• Brush little and often: Multiple light coats build better shine and flavour than one heavy brush.
• Soak bamboo skewers: 20–30 minutes in water helps prevent scorching (metal skewers are easiest).

Serving Suggestions

Serve these skewers as a four-person entrée or as the hero of a BBQ spread. Add something fresh and bright on the side and let the abalone take centre stage.

Gather, Nourish, Celebrate.

• Entrée plates (serves 4): Plate 1 skewer per person, finish with shichimi + chives and add a small side of steamed rice to soak up glaze.
• Fresh contrast: Serve with a crisp side like cucumber salad, pickled daikon, or shaved cabbage with rice vinegar to cut through the duck fat richness.
• Shell-style presentation (if available): Serve in abalone shells for a premium “ocean-to-plate” moment.