Revitalizing Abalone Porridge: A Simple and Delicious Recipe
How to Make Abalone Porridge: Easy Recipe with Abalone Innards, Abalone Dish Recipe
Boost your health with this nourishing abalone porridge, perfect for a tired body! We’ll show you a simple and easy method that’s not difficult or cumbersome.
Ingredients & Seasoning- 10 small abalones
- 100g glutinous rice
- 2 Tbsp sesame oil
- 1 squid tentacle
- 30g dried small fish (e.g., dried anchovies)
- 1 piece dried kelp (palm-sized)
- 2 Tbsp coarse salt
Cooking Instructions
Step 1
First, wash the glutinous rice and prepare it for cooking. You can use a regular pot or a rice cooker, not just a traditional stone pot. Since we’re making porridge, use plenty of water to cook the rice until it’s very soft and mushy. Adding 1 Tbsp of sesame oil and 1 Tbsp of coarse salt while cooking the rice will season it and make the porridge even more savory and flavorful.
Step 2
Scrub the abalones thoroughly with a brush on both sides to clean them of any grit. For the squid tentacles, remove the eyes and beak, and clean the suction cups. If you’re using squid bodies, cut them into bite-sized pieces.
Step 3
Here’s what the abalone looks like after being thoroughly scrubbed. You can see a clear difference from before! Let’s start cooking with these clean abalones.
Step 4
Now, it’s time to separate the abalone shell from the meat. Insert a spoon into the area indicated by the circle (around the adductor muscle) and apply pressure to detach the shell from the meat. Be careful not to tear the abalone meat as you separate it.
Step 5
When separating the abalone shell from the meat, it can be slippery, so it’s best to wear kitchen gloves. I once injured my hand because I forgot to wear gloves! Prioritize safety!
Step 6
After separating the shell, you need to remove the abalone’s innards and its beak. You can easily remove the beak by making a small cut with a knife and then scraping it off with the back of the knife. Removing it cleanly ensures a smoother eating experience.
Step 7
This is a photo of the abalone meat with the beak removed, along with the separated innards and the removed beak. Discard the beak, as it’s not usable. The innards are a crucial ingredient for adding flavor to the porridge, so set them aside to use later.
Step 8
Now, finely mince the reserved abalone innards. You can also blend them in a food processor, but mincing them with a knife provides a more satisfying texture with small, chewable pieces.
Step 9
Thinly slice the cleaned abalone meat into strips. Finely chop the squid tentacles as well. Having your ingredients prepped like this will make the cooking process much smoother.
Step 10
Let’s make a deep, refreshing broth for our abalone porridge. Add the dried small fish (dried anchovies), the cleaned abalone shells, and the dried kelp to a pot. Pour in water and bring to a boil over high heat to extract the flavors. The savory taste from the abalone shells will enhance the porridge’s depth.
Step 11
Once the broth comes to a rolling boil, immediately turn off the heat. Let it sit for about 5-10 minutes with the lid on. This allows the flavors and aromas of the ingredients to infuse more deeply, resulting in a richer broth.
Step 12
Strain the well-infused broth through a sieve or fine-mesh strainer. Discard the solids and keep only the clear, flavorful broth. This broth will be the foundation of your abalone porridge’s taste.
Step 13
Check your pre-cooked glutinous rice. The rice grains are soft and ready, making the porridge cook quickly. The fragrant aroma of the rice already whets the appetite!
Step 14
Now, let’s start cooking the abalone porridge. Add the finely minced abalone innards to a pot, drizzle with 1 Tbsp of sesame oil, and sauté over medium heat. Cook until most of the moisture has evaporated and a savory aroma is released. This step is key to removing any fishy smell and developing the flavor.
Step 15
Once the innards are sautéed, add the sliced abalone meat and cook for another 1-2 minutes. Stir to combine the innards and abalone meat. Avoid overcooking to preserve the fresh flavor of the abalone.
Step 16
Now, add the pre-cooked glutinous rice to the pot and stir-fry it together. It’s important to stir-fry until you hear a slight ‘clacking’ sound, indicating the rice is lightly toasting at the bottom. This step makes the rice grains more savory and brings out the rich flavor of the porridge.
Step 17
Pour the strained broth into the pot with the sautéed rice and ingredients. Bring to a boil over high heat, then reduce to low heat and let it simmer gently. Stir occasionally to prevent sticking until the rice grains are fully cooked and the porridge has thickened.
Step 18
When the porridge is almost done and has thickened, add the sliced squid. Squid cooks quickly, so overcooking can make it tough. Simmer for just a moment longer until the squid is tender.
Step 19
Your delicious and nutritious abalone porridge is complete! While preparing the abalone might seem a bit involved, once that’s done, the porridge itself cooks in less than 10 minutes, making it incredibly convenient. Enjoy this healthy, revitalizing dish perfect for the whole family!
