Ajinomoto® Umami Culinary Challenge Winning Recipe Compilation - UMAMI BENTO MEAL COMPETITION CATEGORY

Rank: 1^st Place

School: Rogationist College

Participants: Roxanne C. Libelo, Angeles C. Burac and Jaypee L. Caraan

Coach: Mr. Armand V. Nening

Dish Name: Bento Seafoods Galore

INGREDIENTS:

300 g	Crablets/Small crab
150 g	Cooked brown rice
2.5 g	AJI-SHIO® Garlic Seasoning Mix
30 g	Blanched green peas
30 g	Blanched carrots
15 g	Chopped onion leaks
15 g	Spinach
150 g	Deveined prawns with tail on
100 g	Ground pork
10 g	Chopped garlic
25 g	Chopped onion
50 g	Chopped crab stick
30 ml	Vegetable oil
15 g	AJI-GINISA™ Flavor Seasoning Mix
30 g	Flour
30 g	Chopped spring onion
30 g	Beaten egg
60 g	Cream cheese
60 g	Confectioner sugar
100 g	Black grapes
100 g	Thinly sliced zucchinni
50 g	Thinly sliced red cabbage
50 g	Chopped ginger
30 g	Sugar
30 ml	Premium Japanese Soy Sauce
2.5 g	Pepper
15 ml	Apple cider vinergar
30 ml	Honey
50 g	Arugula
15 g	Rice wrapper
1.25 g	AJI-NO-MOTO® Umami Seasoning

PROCEDURE:

(Crab Relleno)

1. Sauté ground pork, onion, garlic, crab sticks then set aside.
2. In a bowl add the mixture then season with AJI-GINISA™ Flavor Seasoning Mix, AJI-NO-MOTO® Umami Seasoning, pepper then add in spring onion and flour.
3. Stuff the crab shell with mixture then deep fry until golden brown.

(Sushi Brown with Shrimp)

4. Cook the rice then set aside
5. In a steamer, place the cleaned and deveined prawns until cooked.
6. In a rice wrapper, place the shrimp and onion leak, spread it with the rice then roll it.

(Grape Penguin)

7. Slit the black grapes at the center for the stuffing.
8. In a bowl, mix thoroughly the cream cheese and confectioner’s sugar.
9. Place the mixture at the center of the grape through the slit. Assemble to create a penguin. Keep chilled before serving.

(Ginger-soya sauce)

10. In a pan, heat the soy sauce, ginger, sugar, pepper and cider vinegar.