Nutritious and Delicious Abalone Porridge
Nutritious and Delicious Abalone Porridge
The Ultimate Golden Recipe for Delicious Abalone Porridge
Here’s a golden recipe for abalone porridge that is not only delicious but also packed with nutrition. Enjoy the rich flavors and health benefits of this comforting dish.
Ingredients- 3 fresh abalones
- 1/4 carrot (finely minced)
- 1/4 onion (finely minced)
- 1 shiitake mushroom (finely minced or thinly sliced)
- Soaked rice (enough for porridge)
- 1 Tbsp mirin (or cooking wine)
- Kelp stock (enough for porridge)
Cooking Instructions
Step 1
First, thoroughly clean the abalones by scrubbing the crevices between the shell and the meat with a brush or clean scrubber. Removing any debris from the shell ensures a clean taste without any off-flavors.
Step 2
Next, separate the abalone meat from the shell. Gently insert the thin edge of a spoon between the shell and the meat, and use it as a lever to pry them apart. Be careful not to damage the abalone meat during this process.
Step 3
Locate and carefully cut off the tough ‘beak’ or ‘mouth’ part of the abalone meat. This part is chewy and can be difficult to digest, so it’s important to remove it.
Step 4
You’ll find the beak-like part inside the abalone meat. Removing this is crucial for a pleasant texture.
Step 5
Using a knife or scissors, cleanly remove the hard beak from the inside of the abalone meat. If this step seems tricky, you can also cut away the beak area while initially cleaning the abalone.
Step 6
Now, separate the abalone’s innards (liver) from the meat. Carefully use scissors or a knife to detach the innards from the body. The innards add a rich flavor to the porridge, so set them aside to use later. For the abalone meat, you can divide it into portions for cooking in the porridge and for garnish. Finely mince one portion for the porridge and thinly slice another for garnish. Thinly slice some of the shiitake mushroom and finely mince the rest for added texture.
Step 7
Drain the soaked rice thoroughly using a sieve. It’s important to remove excess water so the rice doesn’t clump together when sautéing.
Step 8
Prepare the ingredients for the porridge. Finely mince two of the abalones for cooking in the porridge, and thinly slice the remaining abalone for garnish. Slice some of the shiitake mushroom and mince the rest. Finely mince the carrot and onion as well.
Step 9
Heat about 1 tablespoon of sesame oil in a deep pot over medium-low heat.
Step 10
Add the drained rice to the pot and stir-fry until the grains become slightly translucent and release a fragrant aroma. Sautéing the rice coats each grain in oil, preventing it from becoming mushy and ensuring a smooth porridge texture.
Step 11
Once the rice is nicely toasted, add the reserved abalone innards and stir-fry together. The innards will meld with the rice, deepening the flavor.
Step 12
Add 1 tablespoon of mirin (or cooking wine) to help remove any fishy odors and enhance the flavors. The alcohol will evaporate, leaving behind a richer taste.
Step 13
When the rice and innards are coated in sesame oil, add the minced carrots, onions, and shiitake mushrooms. Sauté until the vegetables are slightly softened and fragrant.
Step 14
After stir-frying the ingredients, pour in the kelp stock. Start with enough liquid to cover the rice and vegetables, and add more as needed to achieve your desired porridge consistency.
Step 15
As the porridge begins to boil, stir continuously with a spatula to prevent the rice from sticking to the bottom of the pot. As the rice breaks down and the porridge thickens, gradually add more kelp stock to reach your preferred consistency. Maintain a medium-low heat throughout this process.
Step 16
Once the rice is tender and the porridge has reached a creamy texture, taste and season with salt or soy sauce if needed. (The natural umami of the abalone is quite strong, so it’s best to season lightly.)
Step 17
Reduce the heat to very low, cover the pot, and let the porridge simmer for about 5-10 minutes to allow the flavors to meld and the rice to become even softer.
Step 18
Ladle the hot porridge into bowls. Garnish with the sliced abalone and minced shiitake mushrooms (or other desired toppings). Adding a few pine nuts while cooking can enhance the nutty aroma and flavor. Enjoy your delicious abalone porridge!
