Abalone and Abalone Liver Pot Rice with Butter Aroma
Boost Flavor with Abalone Liver! Nutritious Abalone Pot Rice Recipe
This pot rice is a culinary delight, cooked with a generous amount of fresh abalone liver for a rich flavor, served with pan-seared abalone and a savory seasoned soy sauce. To eliminate any gaminess from the abalone liver, we’ll briefly simmer it with cooking wine and sesame oil beforehand. Once combined with the rice in the pot, the aroma of sesame oil and butter will spread, allowing you to savor the deep and complex taste of abalone. Although prepared in a single pot, this recipe yields a satisfying portion perfect for two. Serving it directly from the pot adds a touch of elegance, making it feel like a meal at a fine dining restaurant, and it appears even more abundant and delicious. You might start by serving yourself a modest portion, thinking about dietary goals, but you’ll likely find yourself scraping the pot clean by the end! The taste is truly beyond words – ‘say no more!’
Pot Rice Ingredients- 5 Abalones
- 200ml short-grain rice (approx. 1 cup)
- 200ml water (for cooking rice)
- 1 Tbsp Sukiyaki sauce (or regular soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (or soju)
- 1 knob of butter (small)
- 2-3 stalks scallions (for garnish)
Seasoned Soy Sauce- 1 Tbsp brewed soy sauce
- 1 Tbsp low-sodium seasoned soy sauce (or regular soy sauce)
- 1-2 stalks scallions or wild chives (minced)
- 1 Korean chili pepper (seeds removed, minced)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds (crushed)
- 1 Tbsp brewed soy sauce
- 1 Tbsp low-sodium seasoned soy sauce (or regular soy sauce)
- 1-2 stalks scallions or wild chives (minced)
- 1 Korean chili pepper (seeds removed, minced)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds (crushed)
Cooking Instructions
Step 1
First, rinse the rice thoroughly and let it soak for 30 to 40 minutes. Having the rice water measured out in advance will make the cooking process smoother. After draining the rice completely, add 200ml of fresh water, enough to cover the rice, and let it soak. Save the remaining water to blend with the abalone liver.
Step 2
Now, let’s prepare the abalone. Use a firm brush to scrub the top and sides of the abalone shell meticulously, removing any algae or debris. Ensure the inside of the shell is also cleaned.
Step 3
It’s time to separate the abalone meat from the shell. Carefully insert a spoon between the shell and the meat, and gently push to detach it. Carefully remove the abalone liver, and then use a knife to cut away and discard the hard ‘teeth’ located on the inside of the shell where the liver was attached.
Step 4
Take the separated abalone liver and place it in a blender along with the reserved cooking water (200ml). Blend until you achieve a smooth puree.
Step 5
Score the cleaned abalone meat. Be careful not to damage the meat’s shape. Make crisscross cuts across the top surface of the abalone meat. This scoring will help the seasoning penetrate better and result in a more tender texture.
Step 6
Heat a pot over medium heat and add the blended abalone liver. Stir in 1 tablespoon of cooking wine (or soju) and 1 tablespoon of sesame oil. Simmer briefly over medium-low heat to cook off any gaminess and enhance the savory aroma.
Step 7
Add the soaked and drained rice to the pot with the simmered abalone liver. Stir in 1 tablespoon of Sukiyaki sauce. Mix well to combine the rice, liver, and sauce, then cook the rice as you normally would. If using a 1-person pressure cooker, follow its specific instructions.
Step 8
While the rice is cooking, melt 1 knob of butter in a frying pan over medium heat. Once the butter is melted, add the scored abalone and sear until golden brown on both sides. To prevent the abalone from becoming tough, cook each side for only about 1-2 minutes.
Step 9
Now, let’s make the seasoned soy sauce. In a small bowl, combine 1 tablespoon of brewed soy sauce and 1 tablespoon of low-sodium seasoned soy sauce. Add the finely minced scallions (or wild chives), minced Korean chili pepper (with seeds removed), 1/2 tablespoon of sesame oil, and 1/2 tablespoon of crushed sesame seeds. Mix everything thoroughly. Adjust the spiciness to your preference.
Step 10
Once the rice is cooked, arrange the pan-seared abalone attractively on top of the rice. Cover the pot and let it steam for about 5 minutes. After steaming, sprinkle the chopped scallions over the finished abalone pot rice for a touch of color. Serve hot with the prepared seasoned soy sauce and enjoy mixing it into the rice!