Nutritious and Delicious Abalone and Vegetable Porridge Made with Rice
Nutritious and Delicious Abalone and Vegetable Porridge Made with Rice
Abalone and Vegetable Porridge Recipe: How to Make Abalone Porridge Using Cooked Rice
A recipe for abalone and vegetable porridge. Learn how to make delicious abalone porridge using leftover cooked rice. This recipe is perfect for a nutritious and satisfying meal, incorporating the rich flavor of abalone with fresh vegetables. It’s a comforting and healthy choice for any time of day.
Main Ingredients- 3 bowls of cooked rice
- 5 large, fresh abalone
- 1/4 carrot, finely chopped
- 1/2 small onion, finely chopped
- 1/4 zucchini, finely chopped
Cooking Instructions
Step 1
Thoroughly clean the fresh abalone by scrubbing the shell and the area between the shell and the meat. Detach the abalone meat from the shell, then carefully remove the hard mouthparts (teeth) and the dark entrails. Dice the abalone meat into small, bite-sized pieces, about 0.5cm.
Step 2
Feel free to use any vegetables you have on hand! For this recipe, we used carrot, a small onion, and zucchini. Finely mince the vegetables, either by hand or using a food processor, to ensure a smooth texture in the porridge. Finely chopped vegetables are also great for picky eaters.
Step 3
Don’t discard the abalone entrails – they add a deep, rich flavor to the porridge! Add a small amount of water to the entrails and blend them into a smooth paste using a blender. This will give the porridge a beautiful color and enhance its savory, oceanic taste.
Step 4
Heat about 1/2 Tbsp of sesame oil in a pan over medium heat. Add the diced abalone meat and sauté for about 1-2 minutes until it turns opaque and slightly firm.
Step 5
Once the abalone is partially cooked, add the finely chopped vegetables (carrot, onion, zucchini) to the pan. Stir gently and cook for another minute or two, just until the vegetables soften slightly and their natural sweetness begins to release. Avoid overcooking at this stage.
Step 6
Now, add the blended abalone entrails to the pan. Stir everything together and cook for another minute, allowing the flavors to meld. The mixture will start to take on a richer, darker hue.
Step 7
Pour in the 4 cups of water. Use a spatula or spoon to scrape any bits stuck to the bottom of the pan, ensuring all the flavorful ingredients are incorporated into the liquid.
Step 8
Bring the liquid to a rolling boil. Once boiling, add the 3 bowls of cooked rice. Break up any clumps of rice with your spoon and stir well to combine with the broth and other ingredients.
Step 9
It’s crucial to stir frequently from this point on to prevent the porridge from sticking to the bottom of the pan. Reduce the heat to medium-low and continue to stir gently as the rice breaks down and the porridge thickens to your desired consistency, which should take about 10-15 minutes. If the porridge becomes too thick, you can add a little more water. Once the rice grains are fully softened and the porridge is creamy, it’s time to season.
Step 10
Start seasoning with 1 Tbsp of soy sauce for soup and 1 Tbsp of tuna extract. Taste the porridge and adjust the seasoning as needed. Remember that the abalone and vegetables already provide natural sweetness and umami, so season gradually.
Step 11
Add more soy sauce or tuna extract if you prefer a saltier taste, or use less if you like it milder. Aim for a balanced flavor that complements the seafood and vegetables.
Step 12
Just before serving, drizzle a little sesame oil over the porridge and sprinkle with toasted sesame seeds for an extra touch of aroma and flavor. Your nutritious abalone and vegetable porridge is ready!
Step 13
Enjoy this beautifully presented and deliciously savory abalone porridge, enriched with abalone entrails and fresh vegetables!
Step 14
With the finely chopped vegetables, this abalone porridge was a big hit even with the kids, who ate it without fuss. It’s a hearty and healthy dish that the whole family can enjoy together.
