Wipe the abalone clean with a brush.

Add a spoon to the abalone mouth (thin part of the shell) and spread the skin and flesh. There's a possibility that it might explode because it has internal organs on the thick side.

After separating the intestines from the flesh, make sure to remove the mouth (tooth) and esophagus, and wash them well.

Remove the protruding parts of the intestines, sandbags and wash them.

Did you find the place?
You can cut it with scissors.
If you remove the sandbag and rinse it clean, you're ready!!

Wash the rice first and soak it.

Cut the trimmed abalone intestines into small pieces with scissors.

Put the chopped intestines into the soaked rice and rub them with your hands to crush them.

Stir-fry the soaked rice mixed with internal organs in a pot covered with sesame oil. (If dry, add a little water.)

When the grains of rice become transparent, pour about 700ml of water (kelp, anchovies, or vegetable water) and boil over high heat. Stir in the middle so that it doesn't lie down.

When cooked to a certain extent, lower the heat and boil the rest of the water (hot water) faster. Put in 800ml and add some more while checking the condition

Keep boiling while stirring, and when it's almost done, add a couple of spoons of cooking wine and a spoon of salt.

If you have abalone meat, it's good to cut it and put it in. (All seafood gets tough when boiled for a long time, so add abalone flesh later. Add the top part to decorate with sesame oil and stir-fried with sesame oil separately

Boil it a little more, turn off the heat, close the lid, and let it wait for about 5 minutes.

The abalone paste is very, very good.
If you put in enough, it's done!!!

I eat hot abalone porridge while blowing it.

It's like a risotto in a way.^^