AJI-NO-MOTO® UMAMI SEASONING
1/2 kilo (500g) Pork, grilled, chopped
2 cups (400g) Tuna, fillet
1/4 cup (60ml) Vinegar
1 Tablespoon (15g) Ginger, thin strips
1/2 cup (42.5g) Onion leeks, thin strips
3 pcs (60g) Finger pepper, sliced
1/4 cup (60g) Red onion, chopped
2 pcs (4g) Red chili, chopped
1/2 Tablespoon (7.5g) Salt, rock
1/2 teaspoon (0.5g) Ground pepper
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
Reduced sodium by 32%
Original sodium content: 1 Tablespoon (15 grams) Salt
|Calories per serving (kcal)||365|
|Dietary Fiber (g)||0.7|
Good to Know Nutrition Facts!
Pork and Tuna are both rich in Protein which is good for building and repair of muscles and tissues.
Preparation time: 30 minutes
Cooking time: 15 minutes
- GRILL. In a hot griller, put the pork chops and grill until well done. Slice into cubes and set aside.
- MARINATE. In a bowl marinate the tuna fillet with vinegar for at least 15 minutes. Then add ginger, onion leeks, finger pepper, red onion, and red chilies. Mix well.
- SEASON. In a bowl with tuna mixture, add the grilled pork and season with salt, pepper and AJI-NO-MOTO®. Mix well and chill for at least 20 minutes.
- SERVE. Remove from the chiller and serve the chilled sinuglaw. Enjoy.
Makes 10 servings
Serving size: 3/4 cup (128 g)
You can also add cucumber for a more refreshing taste.