Nutrient-Rich Abalone Pot Rice Recipe
Nutrient-Packed Abalone Pot Rice with Savory Abalone Flavor
Known as the ‘Emperor of the Sea’ since ancient times, abalone was even consumed by Qin Shi Huang for longevity. This precious ingredient is rich in protein and low in fat, making it excellent for health and dieting. Today, we’ll be making ‘Abalone Pot Rice,’ a dish that enhances the rice’s flavor with plenty of this valuable abalone. The chewy texture and deep umami of abalone, combined with freshly cooked pot rice, will create a meal that brings happiness to the whole family. Let’s start this abalone pot rice recipe, perfect for special occasions or to make any ordinary day extraordinary!
Pot Rice Ingredients
- 2 cups rice
- 1 3/4 cups water (slightly less than usual)
- 3 prepared abalones
- 1 handful shredded carrots
- 5 pitted and sliced dates
- 1 handful rehydrated dried shiitake mushrooms
- 20 shelled gingko nuts
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or similar)
Abalone Innards Stir-fry Seasoning
- Finely minced abalone innards
- 4 Tbsp water
- Finely minced abalone innards
- 4 Tbsp water
Cooking Instructions
Step 1
First, rinse the rice thoroughly and soak it in cold water for about 30 minutes. After soaking, drain the rice well in a sieve. This step is crucial to prevent the rice from becoming mushy and ensure it cooks up fluffy.
Step 2
Wash the fresh abalones carefully with a brush or a clean scrubber, making sure to clean the inside of the shells. Removing any grit ensures a cleaner dish.
Step 3
To separate the abalone meat from the shell, insert a thin, sturdy spoon (like a dessert spoon) between the shell and the meat. Gently pry it open like a lever. Aim for the thinner edge of the shell to start.
Step 4
Once separated, remove the tough ‘beak’ or ‘teeth’ from the abalone meat by making a small incision with a knife. Then, use scissors to trim away the dark innards sac. (These innards will add flavor to the rice later!) Thinly slice one of the three abalones to use as a topping for the rice. The other two will be cooked with the rice.
Step 5
Finely mince the abalone innards you removed. You can also blend them in a food processor with a tiny bit of water (1-2 Tbsp) for a smoother consistency.
Step 6
Let’s prepare the other ingredients for the pot rice. Finely shred the carrots. Pit the dates by cutting around the core and then slicing them thinly. Rehydrate the dried shiitake mushrooms in warm water, and prepare the shelled gingko nuts.
Step 7
To easily peel gingko nuts, blanch them in boiling water with a pinch of salt for 1-2 minutes. Then, rinse them under cold water, and the skins should slip off easily.
Step 8
Rinse the blanched gingko nuts in cold water and pat them dry before use.
Step 9
Adding a tiny pinch of sugar (about 1/2 teaspoon) when rehydrating dried shiitake mushrooms helps them soften much faster. Once rehydrated, squeeze out any excess water.
Step 10
Now, let’s cook the rice. In your pot (a heavy-bottomed pot or Dutch oven works best for even cooking), add 1 tablespoon of sesame oil. Add the minced abalone innards and cook, stirring, while gradually adding 4 tablespoons of water. Add 1 tablespoon of cooking wine to help eliminate any fishy odors. Now, add the sliced abalone meat and stir-fry briefly until it changes color, enhancing its flavor.
Step 11
Add the drained, soaked rice to the pot and stir-fry together with the abalone mixture for about 2-3 minutes. Once the rice grains start to look translucent, add the rehydrated shiitake mushrooms and shredded carrots on top.
Step 12
Scatter the prepared dates and gingko nuts evenly over the rice. For the cooking water, use slightly less than you normally would for 2 cups of rice. Since the vegetables and abalone will release moisture, 1 and 3/4 cups of water should be sufficient.
Step 13
Once all ingredients are in the pot, cover it with a lid and bring to a boil over medium-high heat. Wait until the water starts to bubble vigorously.
Step 14
For the garnish, take the remaining 2 abalones (the ones you didn’t slice earlier). Make decorative scores (like a crosshatch pattern or your preferred design) on the top of the abalone meat. These will look beautiful when placed on top of the cooked rice.
Step 15
Once the water begins to boil, reduce the heat to low and let it simmer for about 5-7 minutes, or until most of the water has evaporated. Be careful to prevent the rice from sticking to the bottom.
Step 16
When the water has mostly evaporated, arrange the scored abalone garnishes attractively on top of the rice. Cover the pot again, cook on low heat for another 5 minutes, then turn off the heat and let it steam for 10 minutes. This ensures the rice is moist and the abalone is perfectly cooked.
Step 17
Your delicious abalone pot rice is ready! The rice is perfectly cooked with a slightly chewy texture, and the abalone adds a delightful, tender bite.
Step 18
While the rice is steaming, let’s make a flavorful soy sauce seasoning dip. In a small bowl, combine the chopped scallions, sugar, chili powder, soy sauce, water, sesame oil, and toasted sesame seeds. Mix well, and it’s done! (The seasoning shown in the photo was made ahead of time.) You can also add minced garlic chives (buchu) or wild garlic (dallae) for extra fragrance and flavor. Drizzling a bit of this seasoning over the freshly cooked abalone pot rice and mixing it in is absolutely divine!
