Separate the abalone meat from the shell using a spoon, and remove the guts. Insert the spoon on the opposite side of the guts to detach them.

Remove the teeth of the abalone, score the abalone meat, and finely chop the guts.

Melt butter in a pot, then sauté the chopped abalone guts and minced garlic. Add the soaked rice and stir-fry together.

Add water and kombu to the pot, cover with a lid, and bring to a boil. Stir occasionally.

Place the abalone meat on top of the rice, cover, and cook on medium heat for 10 minutes. Then reduce to low heat and cook for another 5 minutes.