Ingredients:
- Pandan Leaves
- 2 pcs skinless and boneless chicken breast (cut into 2 inch cubes)
- 1/8 tsp sesame seeds
- 1 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/8 tsp sesame oil
- 3 dashes white pepper powder
- 1/4 tsp sugar
- 1/8 tsp fish sauce
- 3 inch fresh ginger (grated and squeezed)
- AJI-NO-MOTO® Umami Seasoning
Procedure:
- Mix the chicken pieces with all the seasonings above. Season with AJI-NO-MOTO® Umami Seasoning.
- Add the ginger juice and marinate.
- Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
- Hold tight with a tooth pick.
- Deep fry until the golden brown.
- Serve hot.
source: ajinomoto
Ingredients:
- 40 pcs large oysters (removed meat and shells cleaned, saved)
- 1 cup cornstarch
- 1 pc 7g AJINOMOTO GINISA All Purpose Seasoning Mix
- 1 cup butter
- 1 tsp wasabi powder
- 1/2 cup Japanese light soy sauce
- 1/3 cup rice wine vinegar
- 4 tbsps lemon juice
- 2 tbsp bonito flakes
- 1/4 cup water
- spring onions
Procedure:
- Drain the oysters to remove excess water and season with AJINOMOTO GINISA All Purpose Seasoning Mix and wasabi powder. Dust the seasoned oysters in cornstarch then pan fry in butter over medium heat until golden brown, turning once. Place each oysters in its shell.
- Deglaze the pan with vinegar and water. Add soy sauce, lemon juice and dashi stock or bonito flakes.
- Pour a tablespoon of sauce over each oyster and top with chopped spring onions before servin. Serve with sake mojito.
source: ajinomoto