Seafood Ink Porridge recipe - ingredients, nutrition and when to eat it
Seafood ink porridge gets its rich color from squid ink and is simmered with shrimp and clams.
Seafood ink porridge gets its rich color from squid ink and is simmered with shrimp and clams. It’s savory, with a gentle hint of the sea, and makes a comforting lunch or dinner.
Seafood · 35 minutes to cook
Tips: Stir the squid ink into the broth first so it spreads evenly without clumping.
Tips: Keep the heat low and stir as if scraping the bottom of the pot to keep the rice from sticking.
Tips: Check the clams and discard any that haven’t opened. Taking them out as soon as they’re cooked helps keep them tender.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Squid ink — 1 tsp
- Shrimp — 4 pc
- Clams (littleneck clams) — 6 pc
- Seafood stock — 2 cup
- Onion — 0.3 pc
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Green onion — 0.1 stalk