Not Bound by Tradition: Abalone Liver Sauce, Sliced Abalone, Spaghettini, Burgundy Truffles, and Pickled Cod Roe

Bring a large pot of water to boil. Rinse and scrub abalone with salt to remove dark residue. Rinse again to remove all salt. Quickly blanch abalone in boiling water for 30 seconds and immediately submerge in ice water bath until chilled. Using a spoon, remove abalone from shells and gently rinse so as not to damage the livers. Place livers in a heat-proof bowl with a little sake and kombu and steam 8 minutes; reserve. Slice abalone into paper-thin slices, place in a large bowl, cover, and refrigerate.

Drain reserved steamed livers from sake and kombu and pass them through a chinois into a large bowl. Add egg yolks, garlic, truffle, and lemon juice. Whisk to combine. Slowly stream in oil while whisking to emulsify. Whisk in cream and soy and reserve.

Open the mentaiko sack and gently scrape out the roe, leaving the sack intact. Refrigerate separately, saving sack for another purpose.

Remove Abalone from refrigerator. In a large pot of salted water, boil pasta according to manufacturer’s instructions; drain. To a hot saut pan over medium-high heat, add oil and garlic, quickly saut, and scrape into large warm bowl. Deglaze pan with sake, add Mentaiko roe, butter, dashi, and 2 tablespoons Abalone Sauce and quickly mix until combined. Add pasta, tossing to combine and coating pasta. Add pasta to the bowl with garlic, tossing to combine. Add Abalone, mixing well and coating abalone. Transfer to warm serving bowls and finish with truffle slices and sprouts.