1cupshort grain ricemeasuring cup not the cup that came with your rice cooker
2or 3 medium size3.5 to 4 ounces each abalone (use 3 or 4 if smaller in size)
Salt or soup soy sauce to taste
1/2teaspoonsesame seeds - optional garnish
Soak the rice for about an hour and drain.
Scrub off the dark edges of the abalone with a kitchen brush or toothbrush. Remove the abalone from the shell by working a spoon or small spatula around the muscle attached to the shell.
Carefully cut off the viscera (guts) with a knife, or pull it off by hand.
Cut off the tough pointed end. Slice the abalone meat into the desired thickness. Chop up the guts into small pieces, and scrape it off with a knife in to a small bowl.
Add the rice and the guts to a medium size pot. Mix them well, breaking up any lumps of guts. Add the sesame oil and stir until the rice starts to turn translucent over medium heat, about 5 minutes. Throw in the abalone pieces and stir for a couple more minutes.
Add 6 cups of water and bring it to a boil over medium high heat.
Reduce the heat to medium, and continue to boil, stirring occasionally (more frequently as the stock is reduced so the rice doesn’t stick to the bottom of the pot), for about 25 minutes.
At this point you can adjust the consistency of the porridge to your taste by adding more water, up to 1 cup. If adding more water, cook for a few more minutes, stirring well. Further reduce the heat to medium low heat as necessary. Add salt or soup soy sauce to taste right before serving.
The seasoned porridge can become watery over time, so the porridge should be seasoned right before serving.