Abalone Porridge: Rich and Flavorful Homemade Delight
Abalone Porridge: Rich and Flavorful Homemade Delight
Abalone Porridge: Rich and Flavorful Homemade Delight
Learn how to prepare a delicious abalone porridge from scratch! This recipe covers everything from cleaning the abalone to creating a deeply flavorful porridge with tender abalone pieces and rich abalone liver. Elevate your solo living game with this essential and satisfying abalone porridge recipe.
Ingredients- 1 cup rice (approx. 200g)
- 1 fresh abalone (size may vary)
- Liver from 2 abalones
- 1/3 carrot (small)
- 1/2 broccoli floret (small)
- 1 tablespoon sesame oil (15ml)
- A pinch of black pepper
- A pinch of salt (to taste)
- A pinch of toasted sesame seeds (for garnish)
- A sprinkle of dried seaweed flakes (for garnish)
Cooking Instructions
Step 1
First, it’s crucial to clean the abalone thoroughly. Use a clean toothbrush to scrub away any dirt or debris from the shell, ensuring even the crevices are clean. This step helps remove any lingering grit.
Step 2
Now, let’s separate the abalone meat from the shell. Gently insert the tip of a spoon between the shell and the meat, and carefully pry the abalone away from the shell. Be cautious to avoid slipping.
Step 3
It’s best to remove the abalone’s ‘beak’ or mouthparts, as they are quite tough. Make a small incision with a knife near the beak, then grip it and pull it out. You should see a long, hard piece detach.
Step 4
The abalone liver contributes a unique richness, but you can omit it if you prefer or if it’s not fresh. Using a knife, carefully separate the liver from the abalone body, trying not to puncture it. Place the separated liver on a separate dish. (We’ll use this later to add flavor to the porridge!)
Step 5
Rinse the separated abalone meat under running water. Pat it dry with a paper towel and then finely chop it into bite-sized pieces. If serving to children or the elderly, you might want to mince it even smaller.
Step 6
It’s time to prepare the rice. Wash the rice two to three times until the water runs relatively clear. Soaking the rice for at least 30 minutes will result in a much creamier and tastier porridge. If you’re short on time, adding a couple of drops of vinegar to the soaking water can help speed up the process.
Step 7
Let’s add some color and texture with vegetables. Finely mince 1/3 of a carrot and 1/2 of a broccoli floret. The smaller the pieces, the better they will integrate into the porridge.
Step 8
Now, let’s start cooking the porridge. Place the soaked rice in a pot and add 1 tablespoon of sesame oil. Stir well to coat the rice grains with the fragrant oil.
Step 9
Now, we’ll infuse the porridge with abalone flavor! Add the prepared abalone liver to the pot. Sauté with the rice over medium-low heat for about 3 minutes, stirring constantly to prevent sticking. This step helps the rich flavor and aroma of the liver permeate the rice.
Step 10
Pour in 4.5 cups (approx. 900ml) of water for the first stage of cooking. Keep the lid off and simmer over medium-low heat for about 10 minutes. The rice will begin to break down, and the porridge will start to thicken.
Step 11
Once the rice is partially cooked, add the minced carrot and broccoli and continue to simmer. The rice will absorb water, so you might need to add more liquid. Add another 4 cups (approx. 800ml) of water for the second stage. Let it cook gently over low heat until all ingredients are tender and well-cooked. Remember to stir occasionally to prevent the bottom from sticking.
Step 12
As the porridge nears completion, season with salt to your preference. You can adjust the saltiness to your liking; a tiny dash of soy sauce can also enhance the umami. Finish with a sprinkle of black pepper for added aroma.
Step 13
Ladle the hot porridge into bowls. Arrange the chopped abalone pieces attractively on top. Garnish with a sprinkle of dried seaweed flakes and toasted sesame seeds for a final touch of flavor and visual appeal. Enjoy your delicious and nourishing bowl of abalone porridge!
