Nutritious Octopus and Abalone Porridge with Chewy Texture
Nutritious Octopus and Abalone Porridge with Chewy Texture
How to Make a Simple and Nourishing Octopus and Abalone Porridge
With abalone and octopus at home, I was wondering what to cook and decided to make a warm, hearty porridge. This recipe is perfect for a chilly day or when you need a comforting meal.
Ingredients- 3 abalones (cleaned and prepped, innards removed)
- 2 fresh octopuses (cleaned thoroughly and cut into bite-sized pieces)
- 4 servings of rice (approx. 2 cups)
- 1/2 onion (finely minced)
- 2 Tbsp sesame oil
- 1/2 Tbsp salt (or soy sauce, adjust to taste)
Cooking Instructions
Step 1
First, rinse the rice thoroughly 2-3 times in a bowl. Soaking the rinsed rice in lukewarm water for 30 minutes to 1 hour will result in a much smoother and more delicious porridge.
Step 2
Clean the fresh abalone carefully, scrubbing any debris between the shell and the flesh. Insert a spoon under the shell to detach the meat, then remove the hard beak and the innards (you can remove or include them based on preference). Rinse thoroughly under running water. Slice the prepared abalone into bite-sized pieces (about 1 cm).
Step 3
To clean the octopus, rub it vigorously with flour or coarse salt to remove any slime. Rinse it several times under running water. Turn the head inside out, remove the innards and the beak. Rinse the suckers clean. Cut the octopus into manageable pieces (about 2-3 cm long).
Step 4
Peel and finely mince the onion. Adding minced onion will deepen the porridge’s flavor and improve its texture.
Step 5
Heat 2 tablespoons of sesame oil in a heavy-bottomed pot or wok over medium-low heat. You’ll know it’s ready when you can smell the fragrant aroma of sesame oil.
Step 6
Add the prepared abalone to the hot sesame oil and sauté for about 1-2 minutes, or until it turns opaque. Searing the abalone first enhances its natural umami and gives it a chewier texture.
Step 7
Once the abalone is slightly cooked, add the octopus and stir-fry together for about 2-3 minutes, until the octopus turns white and curls up. Be careful not to overcook, as it can become tough.
Step 8
Add the drained soaked rice to the pot with the seafood. Stir gently to combine the rice with the seafood. Coating the rice grains with oil helps prevent the porridge from clumping and ensures a smooth consistency.
Step 9
Continue to stir and cook for about 5 minutes, until the rice grains become translucent and start to soften. This step further develops the delicious flavor of the rice.
Step 10
Pour in enough water to cover the ingredients generously. (A general guideline is 4-5 cups of water per cup of rice, but adjust according to your desired porridge consistency.) Bring to a boil over high heat, then reduce to medium-low. Stir constantly with a spatula to prevent sticking to the bottom of the pot.
Step 11
Once the porridge starts to boil and the rice grains begin to break down, season with 1/2 tablespoon of salt (or soy sauce). Start with this amount and adjust to your taste later.
Step 12
Continue to simmer over medium-low heat for about 15-20 minutes, or until the rice grains are fully cooked and have broken down into a soft porridge consistency. Stirring frequently is crucial to prevent sticking. Once the porridge reaches your desired thickness, turn off the heat.
Step 13
Enjoy your warm and delicious Octopus and Abalone Porridge! For an extra touch, garnish with seaweed flakes, sesame seeds, or chopped green onions. Bon appétit!
