Nutritious & Simple Abalone and Vegetable Porridge
Super Easy Abalone and Vegetable Porridge for Busy Mornings
When your son is not feeling hungry before school, here’s a simple and nutritious abalone and vegetable porridge recipe made with ingredients from the fridge, perfect for busy mornings. It’s designed to reawaken appetites!
Main Ingredients- 3 fresh abalones
- 1/2 onion
- 1/4 carrot
- 1/4 zucchini
- 2 small potatoes
- A little dried shiitake mushroom slices (optional)
Seasoning & Others- 1/2 Tbsp minced garlic
- A pinch of roasted salt (to taste)
- A little sesame oil
- A little sesame seeds (for garnish)
- 1/2 Tbsp minced garlic
- A pinch of roasted salt (to taste)
- A little sesame oil
- A little sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash all the vegetables (onion, carrot, zucchini, potatoes) thoroughly and peel them. Dice them into very small pieces, suitable even for children to eat. Potatoes cook quickly, so cutting them small is recommended.
Step 2
If using dried shiitake mushrooms, be aware that their strong aroma might be off-putting for some. Adjust the amount according to your preference or omit it. If using dried shiitake, rehydrate them in water until soft, then chop finely.
Step 3
Clean the abalones by scrubbing the shells and the area between the shell and the meat to remove any grit. Separate the meat from the shell, remove the tough innards and the ‘beak’, and rinse thoroughly. I used frozen abalone, which is convenient after thawing.
Step 4
Lightly coat a pot with sesame oil. Add the minced garlic (1/2 Tbsp) and sauté over low heat until fragrant, being careful not to burn it. Add the finely diced vegetables (onion, carrot, zucchini, potatoes) and stir-fry until they become translucent, enhancing their natural sweetness.
Step 5
Once the vegetables are softened from stir-frying, pour in enough anchovy-kelp broth, rice rinsing water, or plain water to cover the ingredients. Bring to a boil over high heat, then reduce to medium-low and simmer until the vegetables are tender.
Step 6
Check if the vegetables are tender. Then, add the prepared abalone to the pot and cook together. Abalone can become tough if overcooked, so add it just before adding the rice and cook only briefly.
Step 7
Add two bowls of cooked rice (preferably leftover rice) to the pot. Break up any clumps with a spatula and let it simmer until the rice grains are fully broken down and the porridge thickens. Stir frequently to prevent sticking to the bottom. Season with roasted salt to your liking.
Step 8
Adding rice will quickly create a thick porridge consistency. Just before turning off the heat, drizzle in a little more sesame oil for an extra layer of nutty flavor. Garnish with sesame seeds for a beautiful and delicious finish. Your nutritious abalone and vegetable porridge is ready!
