1. Shuck abalone from the shell, remove the gut membrane and clean the meat.
2. Put 1 litre of water and 1 litre of sake in a large pot and bring to the boil. Then place abalone in the water and simmer for 4 hours. Leave to cool in the pot until the water and abalone are at room temperature – 2 hours.
3. Slice abalone thinly, top with a sprinkling of fish roe, thinly sliced daikon radish and serve with wasabi and olive oil.
4. With the remaining liquid serve it as a small shooter cup.