Japanese Amidori Dried Abalone is a Japanese dried abalone offered by the Hong Kong company Hai Sang Hong.

Sourced from Japan, it requires prolonged rehydration and cooking before serving. Hai Sang Hong recommends soaking it in water for 48 hours, changing the water in the morning, at midday, and in the evening, followed by brief blanching and careful cleaning. The abalone is then slowly cooked with chicken, pork ribs, or other meat until fully tender.

Preparation aims to achieve a soft texture and a characteristic amber-colored center, known as sugar heart. The cooked abalone is left exposed to air for two to three hours to develop this color, then reheated in its cooking broth before serving. It can be accompanied by a lightly thickened sauce made from the cooking liquid, optionally enriched with oyster sauce.