Futomaki - Thick Sushi Roll Recipe

                                               Futomaki - Thick Sushi Roll

Ingredients:

* 4 cups sushi rice, prepared
* 1 Japanese cucumber, sliced lengthwise into quarters
* 2 eggs
* 2 tsp sugar
* 1 ounce kampyo
* 2/3 cup dashi soup stock
* 3 Tbsp soy sauce
* 2 Tbsp sugar
* 1 Tbsp mirin
* 4 sheets of nori (dried seaweed)

Cooking Procedure:

           Wash and soak kampyo in water for an hour before cooking. Cut softened kampyo into about 8-inch-long pieces. Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot. Put it on medium heat and bring to a boil. Add kampyo in the pot and simmer on low heat until the liquid is almost gone. Cool it. Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelet and cool. Cut it into long sticks. Put a sheet of nori on a bamboo mat. Spread 1 cup of sushi rice on top of the nori sheet. Place the ingredients lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-size pieces. See how to make a sushi roll.

*Makes 4 rolls

California Roll Recipe

                                                 California Roll

Ingredients:

* 4 cups sushi rice
* 4 sheets of nori (dried seaweed)
* 1 avocado
* 3/4 cup crab meat
* 2 tbsp mayonnaise
* 1/2 tsp salt

Cooking Procedure:

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

Makes 4 rolls

Teriyaki Chicken Roll Recipe

                                                 Teriyaki Chicken Roll

Ingredients:

* 4 cups sushi rice
* 2 teriyaki chicken
* 2 tbsp teriyaki sauce

Cooking Procedure:

Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi.

Stir-fried Beef Leftovers Recipe

                                          Stir-fried Beef Leftovers

Ingredients:

300 gms beef leftovers
1 tbsp oil
2 pcs Sliced onions
1 pc green bell pepper, sliced
1 tbsp ginger, minced
1 tbsp Chinese wine
? cup oyster sauce
Sesame oil
1 pack 7 g Aji-Ginisa

Cooking Procedure:

1. Igisa ang luya at ilagay ang karne. Idagdag ang gulay at lutuin ng 2 minuto

2. Idagdag ang natitirang mga sangkap. Budburan ng Aji-Ginisa.

3. Lutuin ng 3 minuto sa ibabaw ng malakas na apoy. Ihanda.

Chirashizushi - Scattered Sushi Recipe

                                                Chirashizushi - Scattered Sushi

Chirashizushi is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occations, such as festivals, birthdays, and so on. You can use your favorite sushi toppings. For example, boiled shrimp, salmon roe, squid, and sea urchin are popular ingredients.

Ingredients:

* 2 1/4 cups Japanese rice
* (1/4 cup rice vinegar, 2 Tbsp sugar, 1 tsp salt)
* 3 eggs and 1/2 Tbsp sugar
* 1 cucumber, julienned
* 1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi (if you would like)
* 8 dried shiitake mushrooms, rehydrated in 2 cups of warm water *keep the water for cooking
* ( 1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin)
* 2 oz imitation crab, shredded
* 2 Tbsp white sesame seeds

Cooking Procedure: 

         Prepare sushi rice. Remove stems from shiitake and slice thinly. Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan. Add shiitake and soy sauce, sugar, and mirin. Simmer shiitake on low heat until the liquid is almost gone. Set aside. Beat eggs in a bowl and add 1/2 Tbsp of sugar. Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets. Cut the omelettes into thin strips. Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice. Place tuna sashimi on top. Sprinkle sesame seeds. Serve pickled ginger on the side.

*Makes 4-6 servings

Strawberry and Caramel Tiramisu Recipe

                                                Strawberry and Caramel Tiramisu

Ingredients:

Custard:

6 egg yolks

1 cup white sugar

1 (8oz) cream cheese

1 3/4 cups heavy whipping cream

Base:

2 (12 ounce) packages ladyfingers

Cofffee Dip:

1/2 cup hot water

2 tablespoon instant cofee

1 tablespoon rum

Garnish:

250g bittersweet chocolate

250g fresh strawberries

Caramel Sauce:

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter

Cooking Procedure:

*Combine egg yolks and sugar in the top of a double boiler, over boiling water. *Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
*Add cream cheeseto whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
*Split the lady fingers in half, and line the bottom and sides of a large glass bowl. *Brush with coffee dip. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with more strawberries and chocolate curls. Drizzle the caramel sauce. Refrigerate several hours or overnight.
*To make the coffee dip, mix all ingredients together.
*To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
*To make caramel sauce: In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color.
*Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

Inari-zushi (brown bag sushi) Recipe

                                                 Inari-zushi (brown bag sushi)

Inarizushi is known as brown bag sushi. Sushi rice is packed in seasoned aburaage (fried tofu) pouches. Inarizushi is easy to eat, so it's often put in a bento lunch box.

Ingredients:

* *For sushi rice:

* 1 1/2 cup Japanese rice
* 1 2/3 cup water
* 3 Tbsp vinegar
* 1 1/2 Tbsp sugar
* 1/2 tsp salt
* 2 Tbsp white sesame seeds
* *For cooking aburaage
* 6 abura-age (fried tofu)
* 1 cup dashi soup stock
* 2 1/2 Tbsp sugar
* 2 Tbsp mirin
* 2 Tbsp soy sauce

Cooking Procedure: 

Start cooking rice. Put aburaage into boiling water for a moment to remove the excess oil. Drain and dry with paper towels. Cut the aburaage in halves so that each piece has an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. Add aburaage in the pan and lower the heat. Put a lid and simmer until the liquid is alomost gone. Stop the heat and let them cool for a while. Prepare sushi rice. Mix sesame seeds in the sushi rice. Wet your hands and make small mounds of sushi rice. Take a piece of aburaage and lightly press to remove the excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch.
*Makes 12 pieces.

Broiled Salmon With Lemon Mayonnaise Recipe

                             Broiled Salmon With Lemon Mayonnaise

Ingredients:

1 1/2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 cup mayonnaise
2 tablespoons chopped parsley
1/2 teaspoon AJI-SHIO Seasoning with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 kilo salmon fillets

Cooking Procedure:

1. Pre-heat the broiler. Line a broiler pan with a foil and lightly grease the foil.
2. In a small bowl, combine lemon zest, lemon juice, mayonnaise and parsley. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-SHIO Seasoning Mix with Garlic. Mix well and chill.
3. Place the salmon fillet on the prepared broiler pan. Spread them with half of the mayonnaise mixture.
4. Broil the fish at least 4 inches from the heat until golden brown, about 8 minutes.
5. Serve the salmon with the remaining lemon-mayonnaise on the side.

Makes 8 servings

Boneless of Love (Sinigang na Tuna sa Miso) Recipe

                                   Boneless of Love (Sinigang na Tuna sa Miso)

Ingredients:

1/4 kilo tuna belly
1 piece sliced onion
1 piece sliced tomato
1 piece green chili
1 piece sliced radish
1 cup sliced string beans
1 piece sliced eggplant
2 tablespoon miso
1 pack AJINOMOTO SINIGANG na may Miso
A dash of AJI-NO-MOTO Super Seasoning

Cooking Procedure:

1. Boil water. Once rapidly boiling, add onions and tomatoes. Add miso paste.
2. Add all the vegetables and tuna belly.
3. Add AJINOMOTO SINIGANG na may Miso.
4. Season with salt, pepper and AJI-NO-MOTO® Umami Super Seasoning

Blue Marlin with Spiced Marsala Plum Recipe

                                      Blue Marlin with Spiced Marsala Plum

 Ingredients:

1 pound (about 2 1/2 cups) pitted plums
2 cups water
1/2 cup Marsala or dry red wine
1/4 cup lemon juice
3 tablespoons vegetable oil
2 tablespoons grated lemon peel
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
4 pieces blue marlin steaks (about 6 ounces each)
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Put plums to food processor, pulse and reserving cooking liquid.
2. Add 1 cup of the cooking liquid (adding additional water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt, cinnamon, allspice and cloves to food processor; process until smooth. Season with AJI-NO-MOTO® Umami Seasoning.
3. Return to saucepan; simmer over medium-low heat. Set aside.
4. Meanwhile, grill blue marlin over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) until fish is cooked to desired doneness, turning once. Serve with sauce.

Black Salt Dusted Seabass with Cumin Sauce Recipe

                           Black Salt Dusted Seabass with Cumin Sauce

Ingredients:

1 teaspoon paprika
1/2 teaspoon black salt
1/2 teaspoon freshly ground black pepper
AJI-NO-MOTO® Umami Seasoning
2 sea bass fillets (about 1 inch thick), skinned
Canola oil

Honey-Cumin Sauce:

3 tablespoons honey
2 tablespoons white vinegar
1/2 tablespoon cumin
1 tablespoon olive oil
Salt and pepper to taste

Cooking Procedure:

1. Season fish with salt, black pepper and AJI-NO-MOTO® Umami Seasoning.
2. In a hot pan, pan fry the fish. Cooking it 3-4 minutes per side and set aside.
3. For the sauce, whisk together all the ingredients and top over the black salt crusted fish.
4. Serve hot.

Biya sa Alagaw Recipe

                                                Biya sa Alagaw

Ingredients:

4 pieces biya
1 1/2 cups coconut milk
1 teaspoon turmeric powder
1/2 piece sliced onion
3 cloves chopped garlic
1 teaspoon patis
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

Cooking Procedure:

1. In a pan, place biya, coconut cream, turmeric, onion and garlic.
2. Let it simmer; season to taste with patis and AJINOMOTO GINISA All Purpose Seasoning Mix.

Makes 4-6 servings

Estimated Cooking Time: 8-10 minutes

Bengali Fish Curry Recipe

                                                Bengali Fish Curry

Ingredients:

4 tablespoon oil
500 grams white fish fillet
½ teaspoon cumin
¼ teaspoon fenugreek
¼ teaspoon fennel seeds
¼ teaspoon mustard seeds
AJI-NO-MOTO® Umami Seasoning
3 tablespoon ginger paste
2 tablespoon garlic paste
3 tablespoon red/green chili paste
1 teaspoon turmeric
3 tablespoon mustard seeds, ground
1 cup water
1 teaspoon salt

Baked Pampano Recipe

                                                Baked Pampano

Ingredients:

1 ½ kg pampano
1 cup olive oil
¼ cup butter
½ cup minced garlic
1 cup chopped sun-dried tomatoes
¼ cup capers
1 tbsp chili powder
1 ½ cup fresh basil
Salt and pepper to taste
A dash AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. In the middle of a baking dish, place pampano and drizzle with olive oil, garlic, sun-dried tomatoes, capers and chili powder.
2. Season with salt, pepper and AJI-NO-MOTO® Umami Seasoning.
3. Bake in a 300 degree Fahrenheit oven for 15-20 mins.
4. Serve.

Bacalao Zamboanga Recipe

                                                 Bacalao Zamboanga

Ingredients:

1 tablespoon vegetable oil
6 cloves chopped garlic
1 head sliced onion
2 pieces sliced tomato
1 cup Bacalao or daing (bisugo)
1/2 teaspoon sweet paprika
1 teaspoon AJI-NO-MOTO® Umami Seasoning
1/2 teaspoon ground peppercorn
1/2 cup sliced potato
1 cup garbanzos
Vegetable oil

Cooking Procedure:

1. Rinse bacalao 3 times in cold water for 6 hours to eliminate saltiness. Boil and cook the fish. Drained the fish and flaked into fine threads. Set aside.
2. In a pan, sauté garlic until golden brown, add onions and tomato. Cook until soft, toss in bacalao. Season to taste with paprika, ground pepper & AJI-NO-MOTO® Umami Seasoning.

Note: If using salt, taste the dish first before adding bacalao.

Makes 4-6 servings

Asparagus and Smoked Salmon Salad Recipe

                                        Asparagus and Smoked Salmon Salad

Ingredients:

500 grams fresh asparagus, trimmed and cut into 2-cm pieces
1/4 cup walnuts, broken into pieces and toasted
1/2 piece iceberg lettuce, rinsed and torn
90 grams green peas
125 grams smoked salmon, cut into 2-cm pieces
AJI-NO-MOTO® Umami Seasoning
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Procedure:

1. Bring a pot of water to a boil. Place asparagus in the pot, and blanch. Drain and set aside.
2. In a large bowl, toss together asparagus, walnuts, lettuce, peas and salmon.
3. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, AJI-NO-MOTO® Umami Seasoning and salt and pepper.
4. Toss with the salad and serve.

Vietnamese Sauteed Prawns with Pork Belly

                                       Vietnamese Sauteed Prawns with Pork Belly

Ingredients:

1/2 kilo prawns, peeled and deveined
300 grams sliced belly
AJI-NO-MOTO® Umami Seasoning
3 cloves minced garlic
1/2 piece cucumber, sliced into rounds
1 teaspoon sugar
1 tablepoon fish sauce
1 teaspoon chili powder

Cooking Procedure:

1. Season prawns and pork slices with AJI-NO-MOTO® Umami Seasoning.
2. Heat oil in a wok and add garlic. Cook till fragrant. Add the pork slices and cook till golden brown.
3. Add the pawns and cook for a few minutes till it turns bright orange.
4. Add the sugar, fish sauce and chili powder. Sauté till liquid is much reduced.
5. Place on serving platter and serve together with rice with cucumbers on the side.

Vietnamese Beef Soup

                                                 Vietnamese Beef Soup

Ingredients:

110 gms dried rice noodles
1 liter cold water
3 (10.5 oz) cans beef broth
2 gms chopped fresh ginger root
2 gms salt
1 Thai chili pepper, chopped
AJI-NO-MOTO Super Seasoning
225 gms boneless top round steak, sliced very thin
115 gms fresh basil
10 gms fresh cilantro, snipped
115 gms mung bean sprouts
4 green onions, thinly sliced
4 lime wedges
Hot pepper sauce
Oyster sauce

Cooking Procedure:

1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles and boil for 3 to 5 minutes. Drain, and rinse with cold water. Set aside.
2. Combine beef broth, ginger, salt and Thai chili pepper in a saucepan. Add AJI-NO-MOTO Super Seasoning. Bring to a boil and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans and green onions. Serve with hot pepper sauce and oyster sauce.

Vietnamese Prawn and Pumpkin Soup

                                           Vietnamese Prawn and Pumpkin Soup

Ingredients:

For Soup:

12-15 pcs medium-large tiger prawns
¼ to ½ pc small pumpkin, butternut or other squash
1 pc red bell pepper, sliced
2 or more heads baby bok choy, larger leaves cut in half
Handful fresh coriander/wansuy
4 cups chicken or vegetable broth
½-1 can thick coconut cream or milk,/kakang gata
1-2 pcs kaffir lime leaves, left whole

For yellow curry paste:

1-2 pcs yellow chillies depending on desired spice level (or substitute 1-2 green or red chillies)
1/2 stalk lemon grass, sliced finely and minced
2 pcs shallots, sliced
3 cloves garlic
1 tsp ground coriander
1 pc galangal or ginger, sliced
3 tbsp patis
1 tsp regular mustard
¼ tsp nutmeg (or 1/2 tsp. cinnamon)
1 pc kaffir lime leaf
½ tsp turmeric
1 can thick coconut milk

Cooking Procedure:

1. To make the curry paste, place all paste ingredients in a food processor (or blender). Blend well to a paste and set aside.
2. In a large soup pot, heat stock.
3. Add paste, stirring to combine. Add pumpkin or squash cubes and extra kaffir lime leaves. Bring to a boil, then lower heat to medium-high, simmering for 5-8 minutes, or until pumpkin softens.
4. Add prawns, bell pepper, and bok choy. Cover and cook for an additional 5-7 minutes, or until prawns are bright pink.
5. Reduce heat to low. Add ½ can coconut milk and stir. Taste test for salt, adding up to 2 more tbsp fish sauce as needed (if too salty, add up to 2 tbsp lime. If too spicy, add the rest of the can of coconut milk. If not spicy enough, add another chilli, finely diced.)
6. Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may be served with rice (or rice noodles) on the side.