Rich Abalone and Sticky Brown Rice Porridge
Abalone Porridge: From Preparing Live Abalone to Cooking with Brown Rice
This abalone porridge is made with fresh, live abalone, including its innards for a richer flavor. Instead of regular rice, we use sticky brown rice, making it easier to digest and packed with even more nutrients. Enjoy a nutritious and delicious bowl of abalone porridge.
Ingredients- 2-3 live abalones
- 1.5 cups cooked sticky brown rice
- 1/2 Tbsp minced garlic
- 1/4 onion
- 1 shiitake mushroom (optional)
- 1 Tbsp sesame oil
- Pinch of salt
- 3-4 cups dashi broth or anchovy broth (for consistency)
Cooking Instructions
Step 1
Wash the fresh live abalones thoroughly under running water.
Step 2
Carefully insert a spoon between the abalone meat and shell. Pry them apart with force. Be cautious to avoid breaking the shell.
Step 3
Gently separate the abalone innards from the meat. The innards add rich flavor to the porridge, so don’t discard them. Also, remove the ‘beak’ or ‘tooth’ part where the mouth was located.
Step 4
The beak is located at the mouth part of the abalone, indicated by the circled area. You can easily remove it by pressing down lightly with a knife.
Step 5
Scrub the abalone shells clean with a brush and a little salt to remove any debris. You can boil the cleaned shells with kombu (kelp) and rice water to make a clear, flavorful broth.
Step 6
Rinse the abalone meat again under running water after removing the beak and innards. Finely mince the cleaned abalone meat. Rinse the innards separately and prepare them.
Step 7
Heat sesame oil in a wide pot over medium-low heat. Sauté the minced garlic, chopped onion, and sliced shiitake mushrooms (optional) until fragrant. Once the vegetables become translucent, add the minced abalone and stir-fry together. (Onion, mushrooms, and garlic can be omitted, but they add great flavor.)
Step 8
Place the separated abalone innards in a blender with about 1/2 cup of broth and blend until smooth. It doesn’t need to be perfectly smooth.
Step 9
Prepare sticky brown rice cooked with a 2:1 ratio of sticky brown rice to regular brown rice. This type of rice makes the porridge more delicious and chewier.
Step 10
Add the cooked sticky brown rice and 1 cup of broth to the blender with the blended abalone innards. Blend them together. If you prefer a smoother texture, blend finely; for a slightly chewier texture, blend coarser.
Step 11
Pour the blended mixture of abalone innards and rice into the pot where you stir-fried the abalone and vegetables. Bring to a boil over high heat, then reduce to medium-low. Stir constantly to prevent sticking. Add more broth gradually to achieve your desired porridge consistency.
Step 12
Once the porridge has cooked and reached the desired consistency, season with salt to your taste. The abalone itself is flavorful, so you won’t need much salt.
Step 13
Ladle the finished abalone porridge into bowls. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds for extra aroma and flavor. You can also add shredded seaweed (gim) for a delicious garnish.
