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Dinner tonight is a rich, savory abalone porridge. I managed to snag some big abalones at a great price. I started by toasting the soaked rice in sesame oil, then stirred in the pureed abalone liver to deepen the taste. My family prefers a thick, rich porridge over a watery one, so I made it extra thick. Since the abalones were big, the chunky bits have such a satisfying, chewy texture. submitted by /u/yunnielee |
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