Abalone liver salad

Remove the abalone from its shell and separate the meat from the liver. Having about 10 abalone livers will make it easier to prepare

Place the abalone liver in a bowl, add enough dark soy sauce to cover it, and rub it in thoroughly

After about an hour, drain the liver in a colander and discard the soy sauce. Return the liver to the bowl, add the dark soy sauce for the main marinating, and let it sit for about 20 minutes. If making a large quantity, you can let it sit overnight

Take the marinated liver out onto a cutting board and chop it with a knife until it becomes a paste

Make incisions in the abalone flesh and boil it in water. It's done when it's soft enough to be pierced with chopsticks. Remove it to a cutting board and cut it into bite-sized pieces

Add the abalone meat and the paste from step [4] to a bowl and mix well

Serve in a bowl and you're done