A la carte dish made with white wine boiled with abalone

Abalone separates the flesh and intestines after grooming.

The abalone meat is cut horizontally and then weighted with sake, salt and pepper.

Put the butter in a heated pan and cook the prepared abalone meat back and forth.

Add white wine and boil it a little.

Garnish vegetables such as cherry tomatoes and mushrooms are cooked in a pan with olive oil and butter.

Contains salad vegetables, ganish vegetables, and baked abalone together.