
Abalone with Rice Porridge
Behind The Dish - "Los Angeles - Food is our Flag"
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
- Place the chicken wings on sheet tray.
- Place the sheet tray in an oven and roast the chicken wings.
- Place the beef tendon in a boiling pot of water.
- Let the beef tendon cook quickly.
- Remove the chicken wings from the oven.
- To a large pot, add the chicken wings and beef tendon.
- Add star anise, ginger, scallion and garlic.
- Finally add rice wine, dark soy, dashi, dashi soy and dried chili.
- Cover with ice.
- Simmer for six to eight hours.
- To the pot, add live abalone.
- Add dashi and dashi soy.
- Braise for two to four hours.
- Remove abalone from the pot.
Rice Porridge
- To a pan, add oil and heat.
- Add ginger scallion paste.
- Sauté aromatics until fragrant.
- Add the rice to the pan.
- Sauté the rice.
- Deglaze with rice wine.
- Cover with stock.
- Cover with pan to cook.
- Cook until rice falls apart.
- Add blended dashi soy at end to taste.
To Assemble
- Ladle the porridge from the pot into a bowl.
- Slice the abalone.
- Lay the abalone on top of the porridge.
- Arrange the kale to look like the abalone.
- Dust with kelp powder.