Again the abalone are put into a pot filled with boiling water, and when the water boils they are scooped out, arranged on seiro (baskets used for steaming food) and allowed to cool in the shade, in a place with good air circulation.
沸騰した釜に原料を再びいれ、湯が沸騰してきたら原料を掬い上げて蒸籠に並べ、風通しのよい日陰で放冷する。