Simple Abalone Liver Porridge with Leftover Rice
Quick Abalone Liver Porridge Using Leftover Rice: No Soaking Required!
Here’s a super simple version of abalone liver porridge made in a flash with leftover rice, no need to soak sticky rice! Enjoy the rich, deep flavor of abalone liver.
Ingredients
- 10 portions of abalone liver (frozen)
- 7 fresh abalone
- 1.5 bowls of leftover cooked rice
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 10 portions of abalone liver. Since it’s frozen, I’ll cut it into bite-sized pieces with scissors. If you’re using fresh abalone liver, you can mash it gently with a spoon. The rich flavor of the liver will enhance the porridge.
Step 2
Heat a pot over medium-low heat, add 1/2 tablespoon of sesame oil, and sauté the prepared abalone liver. Stir-fry until fragrant, being careful not to burn it. This sautéing step is crucial for removing any fishy odors and bringing out the nutty aroma of the abalone liver.
Step 3
Once the liver is adequately sautéed, pour in water and bring it to a boil. The amount of water can be adjusted based on the amount of rice and your desired porridge consistency. Typically, for 1.5 bowls of rice, about 3 to 4 bowls of water would be suitable.
Step 4
When the water is vigorously boiling, add 1.5 bowls of leftover cooked rice. Use a spatula or ladle to gently break up any clumps of rice so it doesn’t stick together. Since the rice was frozen, you might need to carefully separate the grains.
Step 5
Continue to cook over medium-low heat, stirring occasionally. As the porridge thickens, it’s important to stir frequently to prevent the rice from sticking to the bottom of the pot. Look at it bubbling away – it smells delicious already!
Step 6
Now, let’s prepare the abalone meat. Take 7 fresh abalone, detach the meat from the shells, and slice it into bite-sized pieces. I’m also using pre-prepared and frozen abalone meat, which will retain its chewy texture.
Step 7
Once the porridge has thickened and the rice grains are soft, add the sliced abalone meat and simmer for a little longer. Using leftover rice significantly reduces the cooking time compared to soaking and cooking raw rice grains from scratch. No extra seasoning is needed; the natural umami of the abalone and the rich flavor of the liver complete the dish.
Step 8
Finally, let’s prepare a topping for the porridge. Thinly slice some of the remaining abalone meat and pan-fry it in perilla oil until golden brown. The nutty aroma of the perilla oil and the chewy abalone will create a beautiful topping. Serve it hot over the abalone porridge for a delightful meal!
