Chewy Abalone Liver Porridge
Revitalizing Abalone Liver Porridge! A Delicious Recipe for Health and Recovery
This nourishing porridge is made with the rich, flavorful liver of abalone, offering a deeply savory taste and packed with nutrients. It’s a perfect restorative meal for those recovering from illness or feeling run down, and a wonderful way to boost your family’s health. Enjoy a hearty and comforting bowl that will replenish your energy!
Porridge Ingredients- 500g glutinous rice
- 300g cleaned abalone liver
- 2L water (or anchovy-kelp broth)
Seasonings & Garnish- 3 Tbsp perilla oil
- 2 Tbsp cooking wine or ginger wine
- Soy sauce or salt (to taste)
- 1 Tbsp fermented anchovy sauce (optional, for umami)
- Pinch of black pepper
- 5 Tbsp sesame seeds (finely ground)
- 3 Tbsp perilla oil
- 2 Tbsp cooking wine or ginger wine
- Soy sauce or salt (to taste)
- 1 Tbsp fermented anchovy sauce (optional, for umami)
- Pinch of black pepper
- 5 Tbsp sesame seeds (finely ground)
Cooking Instructions
Step 1
First, rinse the 500g of glutinous rice thoroughly under running water until the water runs clear. Place the rinsed rice in a bowl and soak it for 30 minutes. Soaking the rice will make the grains softer and help them break down beautifully, resulting in a smoother porridge.
Step 2
Prepare the 300g of cleaned abalone liver by finely chopping it into small pieces, about 0.5cm in size. If you prefer a smoother texture or want to make it easier for children to eat, you can pulse it in a food processor or mince it very finely with a knife. This ensures the liver’s flavor is evenly distributed throughout the porridge.
Step 3
Now, let’s start cooking the porridge. In a pot, combine the soaked glutinous rice and the prepared abalone liver. Add 3 tablespoons of perilla oil and stir-fry over medium-high heat for about 3 minutes until the rice grains begin to look translucent. Then, add 2 tablespoons of cooking wine or ginger wine and continue to stir-fry for another 1-2 minutes. This step helps to eliminate any fishy odor from the liver and enhances its flavor.
Step 4
Pour 2L of cold water (or pre-made anchovy-kelp broth) into the pot with the stir-fried rice and liver. When making porridge, it’s best to add a generous amount of liquid from the start. This prevents it from becoming too thick as it cooks and ensures a smooth, creamy consistency.
Step 5
Bring the mixture to a boil over medium-high heat. As it starts to boil, you’ll notice foam forming on the surface. Skim off this foam with a ladle; this will result in a cleaner and smoother porridge. Once the foam is removed, reduce the heat to medium-low and stir frequently with a spatula to prevent sticking to the bottom of the pot. Let it simmer gently until cooked.
Step 6
Abalone liver naturally has some saltiness, so it’s best to season the porridge towards the end of cooking. First, add a pinch of black pepper for aroma. I added 1 tablespoon of fermented anchovy sauce for extra umami, as I didn’t use a separate broth. Adjust the seasoning with soy sauce or salt to your preference.
Step 7
Once the rice grains have softened and the porridge has reached your desired consistency, prepare the garnish. Finely grind 5 tablespoons of sesame seeds (after cleaning them by rubbing them with a paper towel to remove any hulls). Sprinkle the ground sesame seeds generously over the porridge. This adds a wonderful nutty flavor and a pleasant texture.
Step 8
It’s said that abalone liver is even more nutritious than the abalone meat itself! And so, your nourishing abalone liver porridge is ready. Thanks to its delicious aroma, even the children who were initially hesitant about the color are now happily finishing their bowls! This is a truly beneficial and hearty dish. Enjoy!
