Rich and Nutritious Abalone Liver Porridge
The Secret to Deliciously Rich Abalone Liver Porridge?!
This recipe uses fresh abalone, with some of the meat left over and mixed with the rich abalone liver to create a delicious porridge. It’s perfect for feeding children during their school break, as you can make a large batch, portion it, and easily reheat it for breakfast. My special technique makes this porridge even richer and packed with nutrients.
Main Ingredients- 3-4 fresh abalones
- A small amount of abalone liver
- 5 cups glutinous rice
- 1-2 cups regular rice
- 4 Tbsp perilla seed powder
Seasoning & Other Ingredients- 2 Tbsp perilla oil
- 2 Tbsp rice wine or ginger wine
- A pinch of black pepper
- 1 tsp salt (or to taste)
- 2 Tbsp crushed toasted sesame seeds (for garnish)
- 2 Tbsp perilla oil
- 2 Tbsp rice wine or ginger wine
- A pinch of black pepper
- 1 tsp salt (or to taste)
- 2 Tbsp crushed toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the glutinous rice and regular rice. Rinse both types of rice thoroughly several times under cold water. Soak the rinsed rice in water for about 1 hour. Soaking the rice makes the porridge much softer and tastier.
Step 2
Thinly slice the prepared abalone meat. Clean the abalone liver carefully, then finely mince it with a knife. (If you prefer not to see pieces of abalone liver, you can blend it into a smooth paste before adding.)
Step 3
Drain the soaked rice and place it in a pot. Add the sliced abalone meat, minced abalone liver, 2 Tbsp of perilla oil, and 2 Tbsp of rice wine (or ginger wine). Sauté over medium-high heat for 3-4 minutes. Stirring the rice grains in oil coats them and enhances their nutty flavor.
Step 4
Once the rice is sautéed, add about 2 liters of water and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and continue to cook, stirring frequently to prevent sticking, until the rice grains have expanded by more than double their original size. Cooking until the rice grains are thoroughly softened is crucial.
Step 5
The secret to making this abalone liver porridge rich and nutritious is the perilla seed powder! Prepare finely ground, husked perilla seeds. (Using store-bought fine perilla seed powder is convenient.)
Step 6
When the rice grains have softened and the porridge has reached a soupy consistency, reduce the heat to low. Sprinkle the prepared perilla seed powder evenly over the porridge and stir well. Continue to simmer for about 5 minutes, ensuring there are no lumps. Finally, season with salt and pepper to your taste. It’s now ready!
Step 7
The ideal consistency for porridge is when it flows smoothly. It will thicken slightly as it cools, so avoid making it too thick while cooking. (Adjust the consistency by adding more water if needed.)
Step 8
Once cooled slightly, portion the finished abalone liver porridge into servings and store in the freezer. This makes it incredibly convenient to reheat and enjoy a satisfying meal on busy mornings or evenings. It’s also a nutritious option for baby food, giving parents peace of mind.
