Korean Beef Stir-fry Bul-go-gi Recipe

                                        Korean Beef Stir-fry Bul-go-gi

Ingredients:

Cooking oil
3 cloves minced garlic
1/2 piece shredded carrot
1 slice spring onion
2 pieces sliced shitake
1/2teaspoon toasted sesame seeds
A few drops of sesame oil
AJI-NO-MOTO® Umami Seasoning

Beef Stir-fry Marination:
1/2 kilo Sukiyaki cut beef
3 tablespoon light soy sauce
90 grams sugar
2 pieces canned pineapple rings
1/2 cup peach juice in can
3 tablespoon sesame oil
1/2piece minced onion
1/2 cup mirin

Cooking Procedure:

# Combine beef stir fry marination ingredients in a bowl and set aside for 30 minutes.
# Heat cooking oil in pan then add garlic, onions, marinated beef, carrots, spring onions and mushrooms.
# Season with AJI-NO-MOTO® Umami Seasoning. Sprinkle with Sesame seeds and sesame oil before removing from heat. Serve hot.

Korean Barbecued Salmon Recipe

                                               Korean Barbecued Salmon

Ingredients:

Cup light soy sauce
2 tabelspoon toasted sesame seed oil
1 tablespoon chili paste
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoons sesame seeds
3 cloves minced garlic teaspoon salt
A dash of AJI-NO-MOTO Umami Super Seasoning
teaspoon freshly ground black pepper
4 pieces 250 gms salmon steaks 1-inch thick
4 cups fresh steamed rice

Cooking Procedure:

1.In a plastic bag, combine all ingredients, including AJI-NO-MOTO Umami Super Seasoning and except the tuna. Mix the marinade in the bag until combined and add the salmon medallions, coating it completely. Seal the bag, refrigerate and let the salmon marinate for 1-2 hours, turning occasionally.
2.Preheat a grill, or broiler with rack in the top position. Brush the grill with vegetable oil.
3.Grill the salmon (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare, brushing with the marinade from time to time. Serve with steamed rice, saute veggies and extra chili paste.

Ham & Cheese Croquettes Recipes

                                          Ham and Cheese Croquettes

Ingredients:

1/2 kilo boiled and mashed potatoes
1/4 cup full cream milk
2 tablespoons melted butter
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
3/4 cup grated cheese
1 cup finely chopped cooked ham
1/4 cup minced onions
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 beaten egg
1 cup Japanese bread crumbs
1/4 cup cooking oil for pan-frying

Cooking Procedure:

1. Combine mashed potatoes, milk and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and mix well. Set aside.
2. Combine cheese, ham and onions. Sprinkle AJI-SHIO Seasoning Mix with Pepper and mix very well.
3. Wrap a spoonful of ham mixture with mashed potato mixture. Form into balls and roll to form croquettes then dip in egg and dredge in bread crumbs. Freeze for at least 30 minutes before deep frying. Deep fry until golden in color.

Makes 12 pieces.

Chicken Menudo Recipe

                                             Chicken Menudo

Ingredients:

3 pcs chicken breast fillet, sliced into strips
1/2 kilo of chicken liver ,cubed
7 gms. AJINOMOTO GINISA Flavor Seasoning Mix
1 big red bell pepper, diced
1 big green bell pepper, diced
½ of potato, diced
1 cup of chickpeas
1/2 cup of raisins
1 cup stock
Salt and pepper to taste
3 tbsps. of corn oil
3 cloves garlic, minced
½ of medium onion diced
1 can tomato chunks

Cooking Procedure:

1.In a casserole, heat corn oil. Saute garlic, onion, and tomatoes. Season with AJINOMOTO GINISA Flavor Seasoning Mix.
2.Add in chicken, liver, bellpepper, and stock.
3.Simmer until pork is tender.
4.Add in potatoes, chickpeas, and raisins.
5.Season with salt and pepper. Serve hot

Barbecued Pork Rolls Recipe

                                       Barbecued Pork Rolls

Ingredients:

2 cups pork strips
1/4 cup barbecue sauce
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
3 tablespoons cooking oil1
1/2 tablespoons soy sauce1
1/2 tablespoons oyster sauce
4 teaspoons sugar
2 tablespoons cornstarch
3/4 cup water
3 pieces scrambled eggs
6 pieces flour wrappers

Cooking Procedure:

1. In a bowl, combine pork strips and barbecue sauce. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic. Marinate for 8 hours or preferably overnight. Set aside.
2. In a pan, heat oil, stir fry pork for few minutes. Add soy sauce, oyster sauce, sugar and cornstarch solution. Cook until thick. Remove from heat.
3. Roll some of the pork slices and scrambled eggs in flour wrappers before serving.

Makes 6 rolls.

Baked and Creamed Porkloin Recipe

                               Baked and Creamed Porkloin

Ingredients:

350 grams pork tenderloin
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/4 cup butter
1/4 cup onions
1/3 cup sliced button mushrooms
1/4 cup sliced celery
1/4 cup flour
1 tablespoon soy sauce
3/4 cup all purpose cream
1/2 cup water or broth
1/2 cup diced potatoes
1/2 cup diced carrots

Crust:

1/2 cup flour
1/4 cup milk
1 tablespoon shortening

Cooking Procedure:

1. Rub pork with AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Set aside.
2. In melted butter, saute onions, mushrooms and celery. Add flour and blend well.
3. Add seasoned porkloin, soy sauce, all purpose cream and stir-fry for 5 minutes or until brown.
4. Add broth. potatoes and carrots. Simmer until vegetables are half tender.
5. Transfer in an oven-proof casserole.
6. Prepare crust, combine flour, milk and shortening. Mix well to form a dough. Flatten dough and transfer to ream of casserole.
7. Bake for 15 minutes at 350 degrees F.

Makes 4 servings.

Adobo Burrito Recipe

                                 Adobo Burrito

Ingredients:

For Adobo:

500 grams chicken breast
1/4 cup oil
6 cloves of minced garlic cloves
1 cup soy sauce
2 cups vinegar
10 grams pepper corns
1 bay leaf
3 tablespoon liver spread
1 cup coconut cream
3 pieces of seeded and chopped chili fingers
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

For Burrito:

3 pieces tortilla bread
Lettuce leaves
2 cups steamed plain rice
1 piece diced green bellpepper
1 piece diced red bell pepper
500 grams cheddar cheese (quickmelt)

Dip:

Sour cream

Cooking Procedure:

1.Heat oil and saute garlic and chicken pieces. Add the soy sauce, vinegar, peppercorns and bay leaf.
2.Bring to a boil and lower heat. Take out chicken pieces and fry at separate pan to get the brown color.
3.After frying, bring it back to the adobo sauce.
4.Heat coconut cream in a separate pan. add the chili fingers. Thicken and add to the adobo. Add liver spread to thicken and enhance flavor.
5.Simmer. Add AJINOMOTO GINISA All Purpose Seasoning Mix. Stir thoroughly. Turn off eat and set aside.
6.Once cooled, flake evenly.

Burrito Assembly:

1. Lay down the tortilla pieces. Put lettuce leaves on top.
2. Add adobo sauce to the rice.Put rice on top of the lettuce.
3. Follow with the flaked chicken. Add the bellpeppers.
4. Top with grated cheese.Fold and roll.
5. Toast in the oven just for the cheese to melt.
6. Serve wth the sour cream dip.

Aji Crispy Pata Recipe

                                              Aji Crispy Pata

Ingredients:

3/4-1 kilo boiled pork pata
1/4 cup soy sauce
1 pack 7grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 teaspoon AJI-NO-MOTO® Umami Seasoning
3 cups cooking oil
2 tablespoons toasted garlic
Dipping sauce:
1/2 cup soy sauce
3 tablespoons vinegar
2 teaspoons chopped onions
1 piece chopped siling-labuyo
1 pack AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Combine soy sauce, AJI-NO-MOTO® Umami Seasoning and AJINOMOTO GINISA All Purpose Seasoning Mix. Brush mixture on boiled pork pata. Let it stand for an hour.
2. Heat oil in a large pan. Deep fry boiled pork pata until crisp and golden brown.
3. Transfer in a serving plate and sprinkle with toasted garlic.
4. Serve with dipping sauce.

Dipping sauce:

1. Combine soy sauce, vinegar, onions siling labuyo and AJI-SHIO Seasoning Mix with Garlic.
Makes 3-4 servings.