Abalone Porridge Recipe

Rinse rice

Rinse the short-grain rice under cold water until the rinse water runs almost clear. Drain and set aside for 10 minutes to remove excess water.

Make kombu water

In a medium pot combine 6 cups water and the piece of dried kelp (kombu). Let it soak for 20–30 minutes if time allows, then slowly bring to just under a simmer over medium heat. Remove kombu right before the water begins to simmer to avoid bitterness. This is your base cooking liquid.

Clean abalone

Using a small spoon or blunt knife, separate the abalone meat from the shell. Trim away the dark parts and viscera, keeping the white muscle. Rinse briefly under cold water to remove grit. Pat dry.

Tenderize and slice abalone

Lightly score the abalone muscle in a crosshatch pattern (do not cut all the way through) to tenderize. Thinly slice each abalone into 3–5 pieces depending on size. Reserve any trimmings.

Prepare shrimp (optional)

If using shrimp, rinse and pat dry. Chop larger shrimp into bite-sized pieces so they cook quickly and evenly in the porridge.

Poach abalone

In a small saucepan, bring the 1 cup of light fish stock (or a little of the kombu water) to a gentle simmer. Add the abalone slices and poach very briefly — 30–60 seconds for thin slices or up to 1.5 minutes for thicker pieces — until they just turn opaque and are tender. Remove abalone and reserve the poaching liquid. Do not overcook.

Combine rice and liquid

Return the kombu-infused cooking liquid to a gentle simmer. Add the rinsed rice to the pot and stir once to prevent sticking. Bring to a low boil, then reduce heat to maintain a low simmer.

Simmer to porridge

Cook the rice, uncovered or partially covered, stirring occasionally, until the grains break and the mixture becomes creamy — about 35–45 minutes. Add more hot water (a few tablespoons at a time) if it becomes too thick; the final consistency should be creamy but spoonable.

Add aromatics

About 10 minutes before the porridge is done, heat 1 tsp sesame oil in a small skillet over low heat, add minced garlic and julienned ginger and cook briefly just until fragrant (30–45 seconds) — do not brown. Stir these into the porridge along with the reserved abalone poaching liquid and the 1 tsp soy sauce.

Add shrimp and season

If using shrimp, add them now and simmer until just cooked through, about 2–3 minutes. Season the porridge with coarse salt to taste (start with 1 tsp), and add 1/4 tsp white pepper. Stir gently to combine.

Return abalone

Gently fold the pre-poached abalone slices into the porridge just before serving to warm them through without overcooking (about 30–60 seconds).

Taste and adjust seasoning. Ladle the abalone porridge into bowls, drizzle with a few drops of sesame oil if desired, sprinkle toasted sesame seeds and sliced green onions on top. Add nori strips and a light dusting of yuzu or lemon zest for brightness if using.

Serve immediately while hot. Leftover porridge can be refrigerated up to 2 days; reheat gently with a splash of water or stock to loosen.