1. Scrub the abalone well using a brush and remove from the shells. Boil the entrails of one in salted water, and cut into 3mm cubes.

2. Remove the mouth from the abalone, and cut into pieces. Put them in a food processor and chop roughly.

3. Cut the udo into 3mm cubes and soak in water. Cut the cucumber into 3mm cubes, also.

4. Mix all the ingredients for the dressing in a food mill until it turns green. Strain it once, and chill.

5. Chill all the ingredients before serving. To serve, mix the abalone, udo, cucumber and entrails, and place in a small glass dish. Pour some of the dressing over it, and top with the beefsteak blossoms.

Note:

• his recipe was originally invented to make use of the hard fringes and edges of abalone. When those parts are chopped up, they become somewhat slimy, unlike when they are sliced, and the sliminess works as a kind of sauce when mixed with other ingredients, such as nicely-sliced vegetables.
• To make a dressing with Japanese pepper leaves, I experimentally added some oil. Instead of mixing the ingredients using a whisk, I used a food mill to emulsify the mixture. Later, I added a small amount of steamed rice to the ingredients to give the proper thickness to the dressing. The result was satisfying, as the ingredients did not separate over the course of time, and I found the dressing was thick enough to be used as sauce.