Nourishing Abalone Porridge with Rice and Sesame Oil

Rinse the short-grain rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain well.

Clean the abalone: separate the meat from the shell using a spoon. Remove the mouth and intestines (guts), keeping the dark green guts for flavor. Lightly score the abalone meat and dice it into small, uniform pieces.

In a medium pot, heat 1 tablespoon of sesame oil over medium heat. Add the abalone guts and about half of the diced abalone meat. Sauté for 2-3 minutes until fragrant, extracting their deep umami.

Add the soaked and drained rice to the pot. Stir-fry with the abalone and guts for another 3-4 minutes until the rice grains are coated and slightly translucent.

Pour in 6 cups of water. Bring to a boil, then reduce the heat to low. Simmer, stirring occasionally to prevent sticking, for 20-25 minutes, or until the rice grains have broken down and the porridge has thickened to your desired consistency.

Add the remaining diced abalone meat and continue to cook for another 5 minutes, or until the abalone is tender. If the porridge is too thick, add the remaining 1 cup of water.

Season the porridge with salt to taste. Stir in the remaining 1 tablespoon of sesame oil for a finishing aroma and nutty flavor.

Serve the abalone porridge hot, garnished with thinly sliced green onions and shredded roasted seaweed. Enjoy this nourishing dish!