Abalone Porridge/鲍鱼粥/전복죽

In Korean, we call the Abalone Porridge as "전복죽 ( Jeon-buk-juk). Korean like to eat this porridge, especially when they are sick.Korean do eat the intestine of the abalone in raw by dipping the sesame oil. We do steam it, boil, braise or simmer it in soy sauce,etc.

Abalone,  from the Spanish abulón), , is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear-shells, sea ears, as well as muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.


The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of different dishes.


Abalone have long been a valuable food source for humans in every area of the world where a species is abundant.

The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, Southeast Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or bird's nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.

In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.

Ingredients:
10 medium size of abalones
2 oak mushrooms or shiitake mushrooms
rice 350g
chicken broth 280ml ( optional)
water 1150ml
ginger, minced , 1Tsp
half of the onion
vegetable oil/ olive oil or grape seeds oil
sesame oil
soy sauce 1 1/2 Tsp
salt, to taste
pepper
spring onion

Method:

1. Clean and wash the abalone, coarsely sliced in small cube form.

2. Oak mushroom and onion, coarsely sliced in small cube form too.

3 When we cook porridge, it will take longer time;therefore, I use the high pressure cooker to cook the rice. Set aside/

4. In a fry pan,  heat it up with 1 1/2 Tsp oil, add in minced ginger, fry it for about 1or 2 minutes, add in the  onion , mushroom and abalone, sprinkle a pinch of salt and pepper, 1tsp of sesame oil, fry until the onion become soft. Remove  all the ingredients from the fry pan.

5. Pour the cooked rice into a cooking ware, add in the chicken broth and water, stir it well, cook with the medium heat for about 10 minutes...

6. Add  the  cooked ingredients in the  porridge,  mix it well; add in the soy bean sauce . If it is not salty, please add in  salt to taste.Keep on stirring and cook it for another 10 minutes.

7. When it is well done, add in 1 Tsp of sesame oil, mix it well.

8. Garnish with the pine nuts and spring onion, sprinkle a pinch of pepper .