Abalone and Seaweed Rice: A Taste of the Ocean
How to make Abalone and Seaweed Rice. Recipe for Abalone and Seaweed Rice. Making Abalone and Innards Rice in a Pressure Cooker. Seasoning Sauce Recipe and How to Prepare Abalone.
Learn how to make Abalone and Seaweed Rice, a delicious dish featuring tender abalone and fragrant seaweed. This recipe uses a pressure cooker for quick and easy preparation, enhanced with the rich flavor of abalone innards. We’ll guide you through the process of cleaning and preparing abalone, creating a perfect seasoning sauce, and cooking a delightful pot rice that’s both nutritious and satisfying. Enjoy a taste of the sea with this exceptional recipe!
Rice Pot Ingredients
- 6 Abalones
- 100g Seaweed (Hizikia fusiforme)
- 2 cups Rice
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sesame Oil
- 8g Butter
Seasoning Sauce Ingredients
- 8 Tbsp Soy Sauce
- 2 Tbsp Plum Extract
- 1 Tbsp Perilla Oil
- 2 Green Onions, minced
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Oligodang (corn syrup)
- 5 Tbsp Red Pepper Flakes
- 8 Tbsp Soy Sauce
- 2 Tbsp Plum Extract
- 1 Tbsp Perilla Oil
- 2 Green Onions, minced
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Oligodang (corn syrup)
- 5 Tbsp Red Pepper Flakes
Cooking Instructions
Step 1
Prepare the seaweed. (Tip: If using salted seaweed) The seaweed I received was salted. While salted seaweed has a longer shelf life, its texture can differ from fresh seaweed. If you are using fresh seaweed, rinse it thoroughly under running water.
Step 2
If using salted seaweed, soak it in cold water for about 10 minutes to remove excess salt. Rinsing it well is important to prevent the rice from tasting too salty.
Step 3
Squeeze out any excess water from the seaweed and cut it into bite-sized pieces (about 2-3 cm). Now, let’s prepare the abalone. Scrub the abalone thoroughly with a brush, paying attention to the crevices of the shell to remove any dirt or debris.
Step 4
Place the abalone shell-side down in a pan or pot and pour in some boiling water. Let it sit for about 30 seconds to 1 minute. This gentle heat will help the abalone meat detach easily from the shell.
Step 5
(Important Tip!) Trying to pry the abalone meat off with force can lead to injury. This method of briefly cooking in hot water makes it easy and safe to separate the abalone meat, which I find very helpful!
Step 6
Once the abalone meat is loosened from the shell, use a knife to remove the abalone’s mouth (the hard, beak-like part). This part is tough and should be removed for a better eating experience.
Step 7
Separate the abalone meat from its innards. Locate the sand sac within the innards and carefully cut it out with scissors. While farmed abalone often has no or very little sand, removing it can prevent any potential bitterness.
Step 8
Here are the cleaned abalones. From the 6 abalones, I’ll slice 3 thinly to mix into the rice, and leave the other 3 whole to place on top of the cooked rice for a beautiful presentation.
Step 9
Finely chop the separated abalone innards. For a smoother texture and cleaner taste, you can also blend them in a mixer or food processor. The rich flavor of the innards will significantly enhance the pot rice.
Step 10
Rinse the rice about twice and drain it thoroughly in a sieve. It’s crucial to remove as much water as possible to ensure the rice cooks up fluffy.
Step 11
Now, let’s start sautéing. Heat a pan over medium-high heat and add 8g of butter. Add 1 tablespoon of sesame oil. The combination of butter and sesame oil will create a wonderfully nutty aroma right from the start.
Step 12
Once the butter and sesame oil are melted, add the chopped abalone innards and sliced abalone. Sauté for about 1-2 minutes over medium-high heat, adding 1 tablespoon of mirin to eliminate any fishy odors. Stir well to coat the abalone.
Step 13
When the abalone is partially cooked, add the drained rice to the pan and continue to stir-fry. Sauté until the rice grains become translucent – this step helps ensure the rice cooks up perfectly fluffy.
Step 14
Keep the heat at medium-high and stir constantly to prevent the rice from sticking to the pan. The butter, sesame oil, and abalone innards will coat the rice grains, creating an incredibly rich and savory flavor.
Step 15
Once the rice grains start to turn translucent, finish the sautéing process. (Tip: For Abalone Porridge) If you were making abalone porridge, you would add water now and simmer it. However, since we’re making Abalone and Seaweed Rice today, we will transfer these sautéed ingredients to the rice cooker and cook them with the seaweed.
Step 16
Transfer the sautéed abalone and rice mixture into the inner pot of your electric rice cooker. Arrange the prepared seaweed evenly over the rice. The vibrant green of the seaweed will look beautiful against the rice.
Step 17
Finally, place the whole abalones on top of the seaweed. Use slightly less water than you normally would for cooking rice. This is to prevent the rice from becoming too mushy, as seaweed also releases moisture. Cook on the standard ‘rice’ setting for about 30 minutes. (A pressure cooker will cook it perfectly on a standard setting.)
Step 18
Now, let’s prepare the seasoning sauce to make our pot rice even more delicious. I’m also toasting some dried laver (gim) to serve alongside the rice. Wrapping the rice and sauce in toasted seaweed is a delightful way to enjoy it!
Step 19
In a bowl, combine 8 tablespoons of soy sauce and 1 tablespoon of oligodang (corn syrup) and mix well. Add 2 tablespoons of plum extract and 1 tablespoon of red pepper flakes. Drizzle in 1 tablespoon of perilla oil for its subtle aroma. Finely chop 2 green onions and add them, finishing with 1 tablespoon of toasted sesame seeds for extra nuttiness. This is our household’s favorite all-purpose sauce!
Step 20
Wow! As soon as I open the rice cooker, a refreshing aroma of the sea fills the air. While I was toasting the seaweed and making the sauce, the delicious pot rice is ready. Just the smell alone is making my mouth water.
Step 21
Serve the finished pot rice in a bowl. Gently mix the rice at the bottom so the seaweed and sliced abalone are evenly distributed. Arrange the cooked whole abalones, sliced into appealing pieces, on top. Doesn’t this glossy Abalone and Seaweed Rice look absolutely appetizing?
