Chewy Abalone and Soft Rice Porridge: Super Simple Pressure Cooker Abalone Porridge
Quick & Easy Pressure Cooker Abalone Porridge in Just 5 Minutes!
Make a delicious and nutritious abalone porridge at home with ease and speed! This recipe is perfect for busy mornings. If you prepare the abalone the night before, you can have a flavorful abalone porridge ready in just 5 minutes of cooking time in a pressure cooker the next morning. It’s the ideal choice for modern, fast-paced lifestyles! The combination of chewy abalone and tender rice grains makes for a satisfying and hearty meal.
Basic Ingredients- 5 abalone (use fresh ones)
- 1.5 cups rice (approx. 300ml, regular rice)
- 1 shiitake mushroom (dried shiitake mushrooms can also be used after soaking)
- 8 cups water (approx. 1600ml)
Seasoning- 1/2 Tbsp salt (adjust to taste)
Garnishes for Flavor- 3 Tbsp sesame oil (for sautéing and finishing)
- 1 Tbsp sesame seeds (for nutty flavor)
- 1 Tbsp dried seaweed flakes (for topping)
- 1/2 Tbsp salt (adjust to taste)
Garnishes for Flavor- 3 Tbsp sesame oil (for sautéing and finishing)
- 1 Tbsp sesame seeds (for nutty flavor)
- 1 Tbsp dried seaweed flakes (for topping)
Cooking Instructions
Step 1
First, wash 1.5 cups of rice thoroughly. After washing, drain the rice in a sieve to remove excess water. This helps the rice grains remain distinct and fluffy. You can use regular rice instead of glutinous rice.
Step 2
Clean the 5 abalone shells by scrubbing them vigorously with a sponge or brush under running water to remove any dirt or dark residue. Fresher abalone will yield a more fragrant porridge.
Step 3
The easiest way to separate the abalone meat from the shell is to use a spoon. Gently insert the spoon between the shell and the meat and slide it along to cleanly detach the abalone.
Step 4
Slice the detached abalone meat into bite-sized pieces. Place the abalone innards in a separate bowl. To mellow out the slight bitterness of the innards and remove any fishy smell, mix them with 1 Tbsp of cooking wine (like mirin) and let them marinate briefly. This will make them taste nutty and less potent.
Step 5
Remove the hard, tooth-like part from the mouth of the abalone using a knife or scissors. It’s important to remove this as it can be unpleasant to chew.
Step 6
Score the abalone meat lightly with a knife. This helps it become more tender and absorb flavors better when cooked. Slice thinly. For porridge, it’s best to slice them not too thinly so there’s a pleasant chew.
Step 7
Finely chop the shiitake mushroom. If using dried shiitake mushrooms, soak them in warm water until softened before finely chopping. (Chives are optional and can be omitted).
Step 8
Now, prepare your pressure cooker. Add 3 Tbsp of sesame oil to the bottom of the pressure cooker. Add the sliced abalone, drained rice, and chopped shiitake mushrooms. Sauté over medium-low heat until fragrant and the rice grains become translucent. Sautéing the rice makes the porridge more flavorful and richer.
Step 9
In a blender, add the marinated abalone innards and blend until smooth. Blending the innards finely will give the porridge a beautiful color and a deeper, richer flavor.
Step 10
Pour the blended abalone innards and 8 cups of water into the pressure cooker with the sautéed rice and abalone. The amount of water can be adjusted based on the rice quantity; add more water if the porridge becomes too thick.
Step 11
Close the pressure cooker lid and bring to high heat. Once the pressure cooker starts whistling (releasing steam), maintain high heat for another 5 minutes. Using a pressure cooker significantly reduces cooking time and ensures the porridge is tender. Turn off the heat immediately after 5 minutes.
Step 12
Once all the steam has escaped and it’s safe to open, carefully remove the lid. If the porridge is not the desired consistency, add a little more water and simmer over medium-low heat, stirring occasionally, until it reaches your preferred thickness. If it’s too thick, the flavor might be too concentrated; if too thin, the rice may not seem fully cooked.
Step 13
Finally, season the porridge. Drizzle with a swirl of sesame oil for extra fragrance. Adjust the seasoning with salt to your taste. The abalone itself provides a good amount of umami, so add salt gradually.
Step 14
Serve the nutritious abalone porridge in bowls. Garnish with toasted sesame seeds for nuttiness and dried seaweed flakes for added aroma and flavor. Enjoy immediately while warm!
