Rinse the abalone in its shell. Cook the abalone on the teppan plate at a low temperature for 5 minutes. Take the abalone out of the shell.
Slice the abalone into a few pieces and put them back into the shell.
Pour mirin and soy sauce over the abalone. Top with salmon roe.
Heat salt on the teppan plate. Put the abalone onto the plate and surround it with the salt. Pour some brandy on the salt and light for a flaming effect.
You will need a teppan plate for this recipe.
Do not rub the abalone as it will contract under pressure and becomes very hard to chew.