Pine Mushroom and Abalone Porridge
Pine Mushroom and Abalone Porridge
Making Aromatic Pine Mushroom and Abalone Porridge
Experience the exquisite flavors of autumn with a harmonious blend of prized pine mushrooms and fresh abalone! This nutritious porridge offers a delightful combination of the deep aroma of pine mushrooms and the chewy texture of abalone. It’s easy to make, making it perfect for breakfast or as a restorative meal for those feeling under the weather. Even children can enjoy it with peace of mind. A warm bowl of this porridge when you’re catching a cold will surely help you recover quickly. Savor the essence of fall with this special Pine Mushroom and Abalone Porridge.
Ingredients- 2/3 cup rice
- 3 abalones
- 2 pine mushrooms
- 2 Tbsp sesame oil
- Chopped green onions, for garnish
- 1 tsp salt
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Rinse the rice thoroughly several times under cold water and soak it for at least 1 hour. Soaking the rice beforehand will result in a much smoother and more delicious porridge.
Step 2
Using a brush, scrub the abalones meticulously to clean them, paying attention to the crevices. Remove the hard mouthpart with a knife. The abalone innards add a rich depth of flavor to the porridge, so don’t discard them. Finely mince two abalones, and thinly slice the remaining one after making shallow cuts.
Step 3
Instead of using a knife, gently rub the pine mushrooms with your hands to remove any dirt or impurities. This method helps preserve their delicate aroma.
Step 4
Thinly slice one of the prepared pine mushrooms, and finely mince the other one.
Step 5
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the soaked rice and sauté for about 1-2 minutes until the grains become slightly translucent and release a nutty aroma.
Step 6
Pour 1 liter (L) of water into the pot with the sautéed rice. Bring it to a boil over high heat, then reduce the heat to low once it starts simmering.
Step 7
Simmer gently over low heat for at least 30 minutes, or until the rice grains have broken down and the porridge has reached a creamy consistency. Stir occasionally to prevent sticking to the bottom of the pot.
Step 8
Once the rice is soft, add the minced abalone meat and innards. Continue to cook for about 10 more minutes, allowing the flavors of the abalone to infuse into the porridge.
Step 9
Now, add the minced pine mushrooms and season with 1 teaspoon of salt. Adjust the salt to your taste.
Step 10
Lightly sprinkle the thinly sliced pine mushrooms with a touch of sesame oil and salt to enhance their flavor before pan-frying. Cook them in a pan until golden brown.
Step 11
Pan-fry the sliced abalone in the same manner. Be careful not to overcook them, as they can become tough; cook briefly on each side.
Step 12
Ladle the finished porridge into serving bowls. Artfully arrange the pan-fried abalone and pine mushrooms on top. Garnish with chopped green onions and a sprinkle of sesame seeds for a visually appealing and delicious finish.
