AJI-NO-MOTO® UMAMI SEASONING
8 cups (2L) Water
1 kilo (1000g) Beef shank, serving size
1 cup (130g) Onion, quartered
3 cobs (616g) Sweet corn, cut into 9 pieces
2 cups (180g) Potatoes, wedged
2 Tbsps. (30ml) Fish sauce
1/2 tsp. (1.25g) Peppercorn
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1/2 head (250g) Cabbage, core removed, quartered
2 cups (100g) Broccoli, florets
Reduced sodium by 33%
Original seasoning/condiment: 8 tsps. (40ml) Fish sauce, 1 1/2 tsps. (7.5g) Salt
|Calories per serving (kcal)||281.6|
|Dietary Fiber (g)||6.0|
Good to Know Nutrition Facts!
Adding broccoli and corn to your usual bulalo increases the dish’ fiber and Vitamin A content.
Preparation time: 15 minutes
Cooking time: 45 minutes
- BOIL. In a pressure cooker, add water and beef. Tightly seal the pressure cooker and cook for 30 minutes. Be careful to let the steam out first before opening the lid. Add the onion, sweet corn and potatoes. Boil until corn and potatoes are half-tender.
- SEASON. Add fish sauce, peppercorn and AJI-NO-MOTO®.
- SIMMER. Add cabbage and broccoli. Simmer for 1-2 minutes.
- SERVE. Transfer to a bowl and serve while hot.
Makes 9 servings
Serving size: 1 bowl = 375g (137g Soup + 79g Corn + 71g Beef + 88g Vegetables)
If pressure cooker is not available, cook the meat at simmering temperature only until meat is tender. High temperature and rapid boiling toughens beef.