Abalone with Rice Porridge Image

Abalone with Rice Porridge

Behind The Dish - "Los Angeles - Food is our Flag"

Behind The Dish/Los Angeles - Food is our Flag/Abalone with Rice Porridge

Ingredients

Abalone

  • Chicken wings
  • Beef tendon
  • Star anise
  • Ginger
  • Scallion
  • Garlic
  • Rice wine
  • Dark soy
  • Dashi
  • Dashi soy
  • Dried chili
  • Abalone

Rice Porridge

  • Californian koshihikari rice
  • Blended dashi soy
  • Ginger scallion paste
  • Rice wine
  • Rice
  • Stock
  • Blended dashi soy

To Assemble

  • Abalone
  • Rice Porridge
  • Crispy Kale
  • Kelp Powder

Steps

Abalone

  1. Place the chicken wings on sheet tray.
  2. Place the sheet tray in an oven and roast the chicken wings.
  3. Place the beef tendon in a boiling pot of water.
  4. Let the beef tendon cook quickly.
  5. Remove the chicken wings from the oven.
  6. To a large pot, add the chicken wings and beef tendon.
  7. Add star anise, ginger, scallion and garlic.
  8. Finally add rice wine, dark soy, dashi, dashi soy and dried chili.
  9. Cover with ice.
  10. Simmer for six to eight hours.
  11. To the pot, add live abalone.
  12. Add dashi and dashi soy.
  13. Braise for two to four hours.
  14. Remove abalone from the pot.

Rice Porridge

  1. To a pan, add oil and heat.
  2. Add ginger scallion paste.
  3. Sauté aromatics until fragrant.
  4. Add the rice to the pan.
  5. Sauté the rice.
  6. Deglaze with rice wine.
  7. Cover with stock.
  8. Cover with pan to cook.
  9. Cook until rice falls apart.
  10. Add blended dashi soy at end to taste.

To Assemble

  1. Ladle the porridge from the pot into a bowl.
  2. Slice the abalone.
  3. Lay the abalone on top of the porridge.
  4. Arrange the kale to look like the abalone.
  5. Dust with kelp powder.