Abalone Hot Pot Rice: A Savory and Nutritious Delight
Abalone Hot Pot Rice: A Savory and Nutritious Delight
Tired of heavy meat dishes for the upcoming dog days of summer? Enjoy the rich flavors of fresh abalone with this delicious abalone hot pot rice recipe.
As the hot summer days approach, are you wondering what special dishes to prepare for ‘Boknal’ (the hottest days of summer)? With our modern diets often high in meat consumption, you might question the necessity of eating heavy meat dishes on these specific days. However, to simply let these days pass without replenishing your energy in the sweltering heat would be a shame. Instead of meat, why not try the nourishing power of abalone? This abalone hot pot rice is not only incredibly flavorful with its chewy abalone and rich innards, but it’s also a fantastic meal option when your appetite is low. Follow our easy steps to create this impressive dish.
Main Ingredients- 2 cups (400ml) rice
- 4 fresh live abalones
- 4 stalks scallions
- 1 piece butter (approx. 10g)
- 480ml water (1.2 times the amount of rice)
Seasoning & Garnish- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
Begin by preparing your rice. Rinse 2 cups of rice thoroughly under running water 2-3 times until the water runs clear. Drain the rice in a sieve and let it soak for about 20 minutes. Soaking the rice beforehand ensures a fluffier and more delicious cooked grain.
Step 2
Now, let’s prepare the fresh abalones. Use a dedicated brush or an old toothbrush to scrub the abalone shells meticulously, ensuring all crevices are clean. Carefully insert a sharp paring knife between the shell and the meat to detach the abalone. Remove the mouthparts and viscera. (Referencing a video or detailed guide on abalone preparation can make this step easier.)
Step 3
The abalone innards, once separated, will be marinated. Place the innards in a small bowl and mix them with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. This pre-marination enhances the rich flavor of the innards.
Step 4
It’s time to start cooking the hot pot rice. Lightly grease your pot with oil. Add the marinated abalone innards and sauté over medium-low heat. Continue to stir-fry until the innards release a savory aroma.
Step 5
Once the abalone innards are nicely sautéed, add the soaked rice to the pot. Stir-fry the rice with the innards for about 1-2 minutes until the grains are lightly coated with oil. Then, add 1 tablespoon of cooking wine and stir-fry everything together. Cooking wine helps remove any raw smell from the rice and adds a subtle depth of flavor. (If you prefer a saltier taste, you can add a pinch of salt at this stage.)
Step 6
After stir-frying the rice and innards, pour in 480ml of water. Stir well with a spatula to ensure the rice and water are evenly distributed. Cover the pot with a lid. Bring the water to a boil over high heat, then reduce the heat to medium and cook for about 15 minutes. You’ll hear the water simmering and the rice cooking.
Step 7
While the rice is cooking, prepare the abalone meat. After removing the abalone meat from its shell, score the top surface with 2-3 diagonal cuts, forming an ‘X’ pattern. Melt 1 piece of butter in a heated pan. Place the scored abalone in the pan and sear until golden brown on both sides. The butter adds a wonderful richness to the abalone.
Step 8
Once the rice is cooked, it’s time for the final steaming. Scatter the finely chopped scallions over the cooked rice. Arrange the pan-seared abalone on top. Cover the pot again and let it steam for about 5 minutes. Your delicious abalone hot pot rice is now ready to be enjoyed. Serve and savor this wonderful dish while it’s hot!
