Savory Butter Abalone and Roe Rice
How to Make Savory Butter Abalone and Roe Rice: Abalone Preparation and Nutrient-Rich Roe Utilization
Abalone and roe rice is a perfect summer stamina booster! Fresh abalone and flavorful roe, stir-fried in butter and cooked into rice, make a complete and satisfying meal on its own. The chewy abalone and rich roe infuse the rice with a deep umami flavor. If you’re looking for a special stamina-boosting dish instead of samgyetang, start making this delicious abalone and roe rice right now!
Ingredients- 3 fresh abalones
- 1/2 bunch scallions
- 300g short-grain rice (or a mix with glutinous rice)
- 2 slices salted butter (approx. 30g)
- 2 Tbsp cheongju (rice wine)
- Roe from 8 abalones
- 3 whole garlic cloves
Seasoning Sauce- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 0.1 Tbsp red pepper flakes (a tiny pinch)
- 0.5 Tbsp toasted sesame seeds (approx. 1/2 tsp)
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 0.1 Tbsp red pepper flakes (a tiny pinch)
- 0.5 Tbsp toasted sesame seeds (approx. 1/2 tsp)
Cooking Instructions
Step 1
This pot rice, infused with the comforting aroma of butter and the richness of abalone roe, is a meal that can be enjoyed splendidly without any side dishes! While it’s convenient to make in an electric rice cooker, for an even more enhanced flavor, using a cast-iron pot is highly recommended. You’ll truly savor the deep, unique taste of pot rice.
Step 2
The first step to making delicious abalone pot rice is preparing the fresh abalones. Abalones ordered online often arrive in seawater. To store them, keep them in seawater in the refrigerator, or wrap each one individually in plastic wrap and freeze for longer storage. When you receive the abalones, use a stiff brush to scrub away any seaweed or grime from both the shell and the meat. Cleaning the shell thoroughly is important for a clean pot rice.
Step 3
Separating the abalone meat from its shell requires a bit of technique. Abalones have a round side and a pointed side. The round side contains the roe, which can burst if you insert a spoon with too much force. Instead, insert a spoon into the pointed side, where the teeth are, and gently slide the blade along the shell to carefully detach the muscle.
Step 4
Collect the separated abalone roe to use later. It can be added to porridge or stir-fried with butter when cooking rice to enhance the savory flavor. Chopping it finely with a knife can be tedious and messy. Using a small blender will make this process quick and easy. The finely blended roe will significantly boost the flavor of your pot rice.
Step 5
Rinse the rice and let it drain in a sieve for about 30 minutes before cooking. This helps the rice cook up fluffy and separate. Score the 3 prepared abalones in a decorative pattern. Scoring not only makes them look appealing but also helps them absorb flavors better. You can use just short-grain rice, or mix in glutinous rice halfway for a chewier and more delicious texture.
Step 6
Melt a piece of butter in a heated pan, then place the scored abalones, cut-side down, and sear them until golden brown on both sides. The butter aroma will infuse the abalone, making it more savory and flavorful. This searing step enhances the abalone’s texture and deepens its taste.
Step 7
Now, in your cast-iron pot, melt another piece of butter over medium-low heat and stir-fry the abalone roe. Once the roe is partially cooked and fragrant, add the drained rice and stir-fry thoroughly until the rice is coated with butter. Continue stir-frying until the rice grains turn translucent; this prevents the rice from clumping and ensures a fluffy texture.
Step 8
After stir-frying the rice and roe together, add the cooking water. For pot rice, the general rule is to use an equal amount of water to rice. The water might appear dark due to the abalone roe. While equal parts water to rice is standard, slightly reduce the water if you’re using ingredients with high water content. Once it starts to boil, reduce the heat to low and let it simmer for 20-25 minutes.
Step 9
After about 20 minutes, check if the rice is cooked and fluffy. When the rice is nearly done, slice one of the seared abalones into thin rounds and add it to the pot along with 3 thinly sliced whole garlic cloves. If you are using raw, unseared abalone, add it to the pot when the water starts boiling.
Step 10
Finely chop the scallions and prepare them. Also, mix together the ingredients for the seasoning sauce beforehand. This sauce is perfect for mixing into the rice or serving as a side dip.
Step 11
Turn off the heat. Arrange the sliced abalone, sliced garlic, and chopped scallions as toppings on the rice. Cover with the lid and let it steam for about 10 minutes. This resting period allows all the flavors to meld beautifully. If you enjoy a crispy rice crust (nurungji), keep the heat on low to medium-low after turning off the main heat for 1-2 minutes, listening for a crackling sound, then turn off the heat. You’ll have delicious nurungji too!
Step 12
The key to a delicious pot rice lies in the final resting stage. After adding the toppings and covering the pot, allowing it to steam for 10 minutes is crucial. This ensures that the flavors and aromas of all the ingredients are fully absorbed into each grain of rice, resulting in the ultimate culinary experience.
