Experiencing the umami taste is universal and does not belong to any one culture or cuisine.

As stated on this website’s Homepage, “Every cuisine has its characteristic ‘flavor principle,’ but umami transcends them all.” The flavor principle of umami becomes even more appreciated as chefs and home cooks strive to reduce fat and salt (sodium) in their favorite savory foods recipes. Umami is a pleasant savory taste (actually recognized as the fifth taste) that is imparted by glutamate either naturally in flavorful savory foods, or added as umami seasoning (MSG).

Featured Savory Foods Recipes:

(click image to view recipe)

pan seared sea scallopsJapanese Chicken Salad RecipeChicken wings with honey barbecue saucespinach lasagna

Recipes with Umami Ingredients

Here are a few savory foods recipes to try that are naturally delicious and satisfying, thanks to umami rich ingredients:

Sea Scallops with Chili Sauce

pan seared sea scallops

Sea Scallops with Chili Sauce

This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.
Course Main Dish
Cuisine American
Servings 3

Ingredients
 
 

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound sea scallops (about 12)
  • 2 tablespoons butter divided
  • 1/2 cup white wine or chicken broth

Instructions
 

  • In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
  • In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
  • Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.

Notes

Recipe courtesy of Reader's Digest
Photo courtesy of Flickr user Dennis Wilkinson

Savory Spinach Lasagna

spinach lasagna

Savory Spinach Lasagna

This Spinach Lasagna recipe is quicker than most similar recipes because it uses pre-cooked, oven-ready pasta noodles, making it easier to assemble layers of the pasta.
Course Main Dish
Cuisine Italian
Servings 4

Ingredients
 
 

  • 3 cups part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 4 cups bottled chunky tomato pasta sauce
  • 12 no-boil lasagna noodles (from 8-ounce package) oven-ready
  • 2 10 oz. (284g) boxes frozen chopped spinach thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese

Instructions
 

  • Preheat oven to 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  • In medium bowl, stir together ricotta, Parmesan, and egg.
  • Spread 1 cup pasta sauce over bottom of baking dish. Arrange 3 lasagna noodles side by side in dish. Spread 1 1/4 cups ricotta mixture over top of noodles. Top with a third of the spinach. Repeat layering two more times with sauce, noodles, ricotta mixture, and spinach. Top with remaining 3 noodles. Spread remaining 1 cup sauce over top. Gently press lasagna noodles down into dish, so sauce comes up around sides. Cover dish with foil.
  • Bake 35 minutes. Uncover. Sprinkle with mozzarella. Bake until cheese is melted and filling is bubbly, about 10 minutes. Let stand 10 minutes before cutting into rectangles.

Notes

Fresh Ideas: Use 1/2 pound sliced pepperoni sausage and 1/2 pound sliced mushrooms for the spinach layers. Use frozen chopped broccoli and some diced ham for the spinach layer and substitute shredded Jarlsberg for the mozzarella.
Healthy Cooking Tip: For convenience, this Spinach Lasagna uses no-boil lasagna noodles that are pre-cooked and then dehydrated at the pasta factory. Recipes that call for pre-cooked noodles are specially developed to include enough liquid to surround and rehydrate the noodles, either by calling for more tomato sauce or for water in addition to the sauce.The convenience of no-boil lasagna noodles is twofold: You get to skip the separate step of cooking pasta, and the rigidity of the noodles makes it easier to assemble the layers. Also, there are no “puddles” at the bottom of the lasagna dish when you use pre-cooked noodles, because the noodles soak up the added liquid.
Recipe courtesy of Reader's Digest ; Photo courtesy of Flickr user Alice Henneman

Thai Beef Salad

Thai Beef Salad recipe

Thai Beef Salad

This Thai Beef Salad is a meal in itself, made with thinly sliced chuck steak and alluring chili peppers, fish sauce, and umami seasoning.
Course Main Dish, Salad
Cuisine Asian, Thai
Servings 4

Ingredients
 
 

  • 1/2 stalk lemongrass cut into 2 pieces
  • salt to taste
  • 1/2 pound honeycomb tripe
  • 1/2 pound chuck steak thinly sliced
  • 1 lime juiced
  • 1 tablespoon ground toasted rice
  • 1/4 teaspoon ground chili peppers optional
  • 1 Thai chili pepper thinly sliced optional
  • 1/4 teaspoon MSG (umami seasoning)
  • 2 teaspoons fish sauce
  • 1/2 cup cilantro leaves chopped
  • 1/4 cup green onions chopped
  • 1/2 cup mint leaves thinly sliced
  • lettuce for serving

Instructions
 

  • Bring a large pot of water to a boil.
  • Add the lemongrass to the water and season with salt. Add the tripe and boil for about 1 hour or until tripe is tender. Remove from water and set aside.
  • Heat a sauté pan over medium-high heat. Cook the steak in pan until slightly pink, then remove to a bowl.
  • Thinly slice the cooked tripe into 2-inch strips and place in a bowl with the steak. Season the meat mixture with lime, toasted rice, ground chili pepper, sliced chili, MSG and fish sauce and stir to combine. Taste and season with more lime juice or fish sauce as needed. Add the cilantro and green onions and mix well.
  • Plate over bed of lettuce leaves, sprinkle with the mint and serve.

Notes

Recipe courtesy of The Today Show (NBC-TV, USA)
Photo credit: Nathan Congleton / TODAY
For a variation of this recipe, try Thai Basil Beef with Rice (video courtesy of World Umami Recipes by Ajinomoto Co., Inc.).
 

Beef Misoyaki

Beef Misoyaki

Beef Misoyaki

Misoyaki is a simple and versatile marinade that can be used on almost any meat or fish. This mouth-watering Beef Misoyaki recipe is made with miso, soy sauce, sugar, and sake.
Course Main Dish
Cuisine Asian, Japanese
Servings 4

Ingredients
 
 

  • 1 pound rib-eye roast beef thinly sliced
  • 1 tablespoon sesame seeds
  • 1 cup miso
  • 1 cup sake
  • 1 teaspoon MSG
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil

Instructions
 

  • Toast the sesame seeds in a frying pan. Cook only until a few pop and the rest turn golden brown.
  • Grind seeds with a mortar and pestle or run through a food blender. Do not grind too fine.
  • Add the miso to the sesame seeds and mix well. Add the soy sauce, sugar, MSG, and sake.
  • Spread one-half of the mixture on a platter and place the beef slices in the marinade. Brush the remaining marinade on top.
  • Let stand for 30 minutes to 1 hour. Remove the beef from the marinade, scrape off the excess marinade and reserve.
  • Broil or pan fry with a little oil until just cooked - about 5 minutes. Heat the leftover marinade and serve with the beef. Generally this dish is eaten with boiled rice.

Notes

Recipe courtesy of Foodista
Photo courtesy of Kirk K

Honey Barbecue Wings

Chicken wings with honey barbecue sauce

Honey Barbecue Wings

A delicious Honey Barbecue Wings recipe made with a molasses, honey, and liquid smoke sauce.
Course Main Dish
Cuisine American
Servings 20 wings

Ingredients
 
 

  • 6 cups vegetable oil up to 8 cups
  • 20 chicken wings
  • 1 egg beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon MSG (umami seasoning)

Sauce

  • 1 1/4 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • Sauce
  • 1 1/4 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • pinch sesame seeds optional

Instructions
 

  • Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
  • As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
  • When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
  • Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
  • When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Notes

Recipe courtesy of Yummly.com

Wonton Soup

wonton soup

Wonton Soup

This authentic Wonton Soup recipe features chicken and pork in a satisfying umami-rich soup.
Course Appetizer, Soup
Cuisine Asian
Servings 1 batch

Ingredients
 
 

  • 5 pieces chicken
  • 1/4 pound ground pork
  • 1 onion small
  • 2 cloves garlic
  • 1/2 teaspoon black pepper
  • 2 tablespoons garlic salt
  • 1 tablespoon MSG (umami seasoning)
  • 2 tablespoons oil
  • 1 egg white for sealing the wonton wrappers

Instructions
 

  • Heat oil; cook garlic until light brown. Add onion and ground pork; cook for 15 minutes and set aside.
  • Spread the wonton wrapper and put 1/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. Repeat until you use the wrapper.
  • Boil the chicken in 4 quarts water for 1 hour.
  • Remove the bones and drop the wontons into the broth.
  • Add garlic salt, pepper and MSG. Add more salt to taste. Cook wontons for 30 minutes.

Notes

Recipe courtesy of Yummly.com

Panzanella Salad

Panzanella salad recipe

Panzanella Salad

This Panzanella Salad recipe, a classic Italian bread, parmesan, and tomato salad, manages to be fresh and wonderful as a summer salad but is still hearty.
Course Salad
Cuisine Italian
Servings 2

Ingredients
 
 

  • 1 1/4 pound large ripe red tomatoes
  • 2 teaspoons sea salt optional
  • 5 ounces Italian bread
  • 1/3 cup red onion thinly sliced
  • 6-7 leaves basil plus extra for garnish, chopped
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Parmesan cheese shaved slices (not grated)
  • fresh black pepper

Instructions
 

  • Roughly chop the tomatoes into 3/4-inch pieces and put them in a non-metallic bowl. Sprinkle with sea salt (if desired) and allow them to sit for an hour.
  • Tear the bread into rough bite-size chunks.
  • Squash the tomatoes with your hands, discard liquid and then toss with bread, onion, basil, vinegar and olive oil. Season with pepper and salt (if desired) to taste. Garnish top with extra basil leaves.
  • Serve with generous portion of parmesan cheese shavings over top. Best served immediately.

Notes

Adapted from: Cinnamon Spice & Everything Nice

Japanese Chicken Salad

Japanese Chicken Salad Recipe

Japanese Chicken Salad

This easy Japanese Chicken Salad features shredded chicken tossed with mixed greens, Chinese noodles, almonds, and sesame seeds and a delicious rice wine vinaigrette.
Course Main Dish, Salad
Cuisine Asian, Japanese
Servings 4

Ingredients
 
 

  • 2 broiler chickens
  • 2 bouillon cubes
  • 1/2 teaspoon ginger
  • 3/4 head lettuce
  • 2 stalks green onions
  • 1/2 cup roasted almonds
  • 1/4 cup sesame seeds toasted
  • 3 cups chinese noodles (crispy)
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar or 1⁄4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon MSG (umami seasoning)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • In a stock pot put the chicken, bouillon, ginger and enough water to cover.
  • When the chicken is done, debone and shred. Discard broth.
  • In a large bowl, put the lettuce, chicken, noodles, green onions, almonds, and seasame seeds.
  • Prepare the dressing. It may be prepared ahead of time.
  • Prior to serving add the dressing and mix well.
  • Serve immediately.
  • Optional: Mandarin oranges

Notes

Recipe courtesy of Food.com
Photo courtesy of jjsegota

Umami Portobello Mushroom Burger

Umami Portobello Mushroom Burger recipe

Umami Portobello Mushroom Burger

Blue cheese and slow-cooked onions in this recipe turn a grilled portobello into an indulgent Portobello Mushroom Burger.
Course Main Dish
Cuisine American
Servings 4

Ingredients
 
 

  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic minced
  • 4 large portobello mushrooms stems removed
  • 3 cups red onion thinly sliced
  • 2 tablespoons water
  • 1/4 cup ruby port
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon freshly ground pepper divided
  • 1/2 cup blue cheese 2 ounces, crumbled
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 slices thick tomato

Instructions
 

  • Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
  • Preheat grill to medium.
  • Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
  • Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.

Notes

Ruby port -- a sweet wine -- gives extra depth of flavor to the caramelized onions.
Recipe courtesy of EatingWell.com “Recipes for Umami Foods”

Vegetarian Fried Rice

Vegetarian Fried Rice

Vegetarian Fried Rice

A savory side dish that's vegetarian and a Chinese classic!
Course Side Dish
Cuisine Asian, Chinese
Servings 4

Ingredients
 
 

  • 2 cups cooked rice
  • 2 tsp oil
  • 6 pods of garlic finely chopped
  • 1 tsp MSG
  • 5 spring onions chopped
  • 3 mushrooms chopped
  • 1 carrot chopped
  • 1/3 cup green peas
  • 1 cup bell peppers-green and red chopped
  • 2 tbsp dark soy sauce
  • 2 tbsp schezwan sauce
  • salt as per taste

Instructions
 

  • Heat oil in a wok.
  • Once hot add chopped garlic.
  • Let the garlic be browned. Then add MSG.
  • Now add all the chopped vegetables. Let them cook for 15 minutes.
  • Add the dark soy and schezwan sauce.
  • Finally add rice and salt. Mix everything well.
  • Make sure that everything is cooked on high heat.

Notes

Recipe courtesy of Crave Cook Click
Photo courtesy of musicpb

Asparagus and Ricotta Quiche

Asparagus Ricotta Quiche

Asparagus and Ricotta Quiche Recipe

This umami-rich quiche recipe is an easy and scrumptious vegetarian recipe, featuring fresh asparagus and ricotta cheese.
Course Main Dish
Cuisine American
Servings 4

Ingredients
 
 

For the Crust (Pastry)

  • 300 g flour all-purpose
  • 150 g butter softened
  • 1 egg
  • 1 egg yolk
  • 15 ml olive oil
  • salt to taste
  • 100 ml water

For the Custard (Filling)

  • 500 g green asparagus
  • 400 g ricotta
  • 3 eggs
  • salt to taste
  • 100 g Parmesan grated
  • pepper (freshly ground) to taste
  • nutmeg to taste
  • fat as needed to grease the dish

Instructions
 

  • Preheat oven to 400°F.
  • Combine the flour, butter, egg and egg yolk, 100 ml water, oil and a little salt and work to a smooth dough.
  • Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.
  • Wash the asparagus, peel the lower third and cut off the ends.
  • Either leave whole or cut into pieces.
  • Cook the asparagus in boiling salted, water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.
  • For the filling, mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.
  • Roll out the pastry to fit the dish.
  • Grease the dish and line with the pastry.
  • Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture (filling) on top.
  • Bake in the oven for 15 minutes, let cool then serve.

Notes

Recipe courtesy of FineDiningLovers.com
Keyword brunch recipe, umami recipe, vegetarian recipe

Spicy Rice Vermicelli Salad

rice vermicelli salad recipe

Lao Spicy Rice Vermicelli Salad

This spicy Rice Vermicelli Salad is fresh and flavorful and easy to make, featuring fresh vegetables and an Asian-inspired sauce for mixing in with the noodles.
Course Salad, Side Dish
Cuisine Asian, Thai
Servings 2

Ingredients
 
 

  • 100 grams rice vermicelli boiled
  • 1 green papaya/pawpaw you only need half for this recipe
  • 1 carrots
  • 10 hot chili or as many as you like
  • 3 garlic cloves
  • 8 eggplant Kermit
  • 8 radishes
  • 10 cherry tomatoes
  • 1 lemon or lime
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce padaek/fermented
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon MSG (umami seasoning)

Instructions
 

  • Prep all of the ingredients before you start making the salad.
  • First, either cook the rice vermicelli in boiling waiter in a saucepan until it is soft and tender, or place it it a large bowl and submerge it in boiled water until it is soft and tender. When it is cooked, strain and let cool down completely.
  • Peel half of the green papaya, and then wash it under cold water to remove any excess sap. Shred the peeled half of the papaya with the KOM-KOM miracle knife, or a cleaver/knife. Store the remaining half of the papaya for another dish. Peel and shred the carrot with the KOM-KOM miracle knife.
  • Wash and slice the Kermit eggplants. Wash and thinly slice the radishes. Wash the chilies. Peel the garlic cloves. Wash and halve the cherry tomatoes. Quarter the lemon/lime.
  • Peel the garlic cloves, wash the chilies, slice the lemon/lime into wedges, halve the cherry tomatoes.
  • In a Lao/large mortar, add the chilies, garlic cloves, shrimp paste, salt, sugar and MSG. Carefully pound the ingredients with the pestle to a medium consistency. Be careful so that the ingredients do not splatter into your eyes.
  • Add the sliced Kermit eggplants and gently pound to mix into the ingredients. Use a spoon to help mix and stir the ingredients together. Add the shredded papaya and carrot and gently pound to mix into the ingredients. Add the sliced radish and gently pound and mix into the ingredients. Add the halved cherry tomatoes and gently pound and mix into the ingredients. Squeeze in the lemon/lime juice. Add the fish sauce and padaek/fermented fish sauce. Gently pound and stir/mix the ingredients together.
  • Taste the salad and adjust the flavour to suit. What you're aiming for is a delicious savoury/salty/sour/spicy mix of flavours. Flavoursome, intense, punchy and funky!
  • Then, add the cooled/cooked rice vermicelli, and very gently mix into the ingredients with the pestle and spoon.
  • With a large spoon, carefully and neatly transfer the salad and sauce to a serving bowl or plate.
  • Serve with cooked meat and fresh leafy vegetables of your choice.

Notes

Recipe courtesy of Padaek.com
Photo courtesy of Pei-Lin Liew

Vietnamese Grilled Pork

Vietnamese grilled pork with rice noodles

Vietnamese Grilled Pork

Walk into any Vietnamese restaurant and you will see someone eating Bún Thịt Nướng, which is basically a grilled pork dish served on top of noodles. The caramelized marinade gives this Vietnamese Grilled Pork a delicious smoky-sweet flavor.
Course Main Dish
Cuisine Vietnamese
Servings 6

Ingredients
 
 

  • 4 pounds pork butt or top sirloin thinly sliced approximately 1/4 inch thick
  • 3 shallots finely minced
  • 5 cloves garlic finely minced
  • 1/2 cup lemongrass finely minced
  • 3 tablespoons white sesame seeds
  • 3 1/2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon MSG (umami seasoning)
  • 2 tablespoons honey
  • 3 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon vegetable oil

Instructions
 

  • Combine all ingredients from shallots through vegetable oil in a large bowl. Add the sliced pork to the bowl. Using your hands, massage the meat and marinade to make sure that the marinade is evenly distributed and coats every slice of meat. Allow the meat to soak in the marinade overnight or for up to 24 hours.
  • Traditionally, thịt nướng is cooked on a grill employing a “meat cage.” These devices can be purchased in the housewares section of any well-stocked Chinese or Vietnamese supermarket. If one cannot be located, the pork can be skewered onto bamboo sticks that have been soaked in water for 20 minutes.
  • If using a meat cage, coat evenly with non-stick spray and layer the pork only one slice deep to ensure even cooking.
  • Grill the meat on low to medium heat with the lid closed for most of the time in order to keep the meat moist. Flip the meat cage once the pork has developed a sear and is evenly caramelized on one side.
  • Once the pork is cooked through, transfer the meat onto a serving platter.
  • Serve thịt nướng atop rice noodles, steamed jasmine rice, or inside a baguette along with all the fixings—fresh mint, shredded lettuce, sliced cucumbers, pickled carrots and daikon, toasted peanuts, scallion oil, fried shallots, and nước chấm.

Notes

Recipe courtesy of Gastronomy Blog
Photo courtesy of Bony Nguyen

Pork Carnitas

Pork Carnitas

Carnitas

Meaning "little meats" in Mexico. Often used in tacos and burritos. And this tasty recipe has just 6 ingredients.
Course Main Dish
Cuisine Mexican
Servings 8

Ingredients
 
 

  • 2 lbs lean pork cut into 1-inch cubes
  • 1/2 teaspoon MSG
  • salt to taste
  • pepper to taste
  • 2 cans green chilies chopped
  • 8-16 soft tortillas

Instructions
 

  • Preheat oven to 300°.
  • Combine all ingredients and let stand for an hour.
  • Bake in a shallow baking pan for 2 hours, periodically pouring off any fat that accumulates.
  • Spoon meat into hot flour tortillas.
  • Spoon carnitas onto hot flour tortillas.
  • Serve with guacamole and salsa.

Notes

Recipe courtesy of Food.com
Photo courtesy of Ginny (Flickr)

Lebanese Lamb and Rice Stuffing (Hashweh)

Hashweh

Lebanese Lamb and Rice Stuffing (Hashweh)

Hashweh, which means "stuffing", is a delicious dish made with ground beef or lamb and rice, seasoned with sweet spices. It is very popular in the Middle East and parts of the Mediterranean. While Hashweh is excellent as stuffing for poultry or meat, it also can be a flavorful entree or side dish.
Course Main Dish, Side Dish
Cuisine Middle Eastern
Servings 3

Ingredients
 
 

  • 2 cups rice rinsed and drained
  • 1 lb ground beef or lamb 450 grams
  • 2 cups beef broth or lamb broth
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/4 cup almonds blanched, peeled and silvered
  • salt and pepper to taste
  • raisins as garnish

Instructions
 

  • Soak the rice in cold water for 15 minutes or until the rice grain breaks.
  • When ready, drain well.
  • Now in a cooking pot, combine the ground beef, cinnamon powder, salt, nutmeg, allspice and cook over medium heat.
  • Meanwhile, in another pan heat 1 tablespoon of cooking oil and fry the pine nuts and almonds, then set it aside.
  • Now top the beef with rice and season the rice with the salt stirring it constantly for a few minutes on medium heat.
  • Add the beef broth (or lamb broth) and bring to a boil.
  • Reduce the heat to low and cover with a lid and simmer it.
  • Continue to cook with the lid on until the water is absorbed and the rice is tender, for about 30 minutes. Note: Add ¼ cup of water if necessary.
  • Now place a large serving platter on the opening of the rice pot and carefully flip the pot content on to the platter so that the meat layer now tops the rice.
  • Garnish it with roasted pine nuts, almonds, and raisins before serving.

Notes

Recipe courtesy of https://www.allfoodsrecipes.com 

Beef and Chinese Cabbage Soup

Chinese cabbage soup recipe

Beef and Chinese Cabbage Soup

Chinese Cabbage Soup is a quick, delicious, warm and healing soup.
Course Soup
Cuisine Asian, Chinese
Servings 5

Ingredients
 
 

  • 1/4 lb lean sukiyaki beef or 1⁄4 thinly sliced beef
  • 1 lb Chinese cabbage Nappa
  • 2 teaspoons salt
  • 6 cups water
  • 1/2 teaspoon MSG
  • 2 teaspoons cornstarch
  • 1 teaspoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sherry wine

Instructions
 

  • Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
  • Mix beef with light soy sauce, cornstarch, sesame oil and sherry.
  • Add meat mixture and boil for 2 more minutes. Serve hot.

Notes

Recipe courtesy of Food.com
Photo courtesy of Alpha (Flickr)

Chicken Curry

Chicken curry

Chicken Curry

Filipino-styled chicken curry made with coconut milk and is brightened by fresh garlic and umami seasoning.
Course Main Dish
Cuisine Asian, Filipino, Indian
Servings 4

Ingredients
 
 

  • 1/2 kilograms chicken cut into serving pieces
  • 2 medium potatoes chopped
  • 4 cloves garlic minced
  • 1 onions medium chopped
  • 1 green bell pepper small cut into cube
  • 2 cups coconut milk or 1 can coconut creme
  • 2 tablespoons curry powder
  • 3 small carrots chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon MSG (umami seasoning)
  • 1/4 teaspoon blackpepper
  • 2 tablespoons oil

Instructions
 

  • In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.
  • Add the salt, MSG, black ground pepper then mix, add curry powder (stir).
  • Add the first cup of coconut milk, stir, and cook for a minute until chicken is partly cook.
  • Add the potatoes, carrots and green bell pepper, 2nd cup of coconut milk and bring to a boil, then turn the heat down to simmer for 10-15 minutes or until the potatoes are tender.
  • Serve hot with rice.

Notes

Recipe courtesy of Zyrahmyrrhleyson-Cabalida
Photo courtesy of Memphis CVB
For a variation of this recipe, try Umami-Rich Lamb Curry (video courtesy of World Umami Recipes by Ajinomoto Co., Inc.).

Poached Chicken with Ginger Scallion Sauce

Poached Chicken with Ginger and Scallion Sauce

Poached Chicken with Ginger and Scallion Sauce

This recipe is for authentic Asian Poached Chicken, which is a poached chicken dish made with a classic ginger and scallions sauce.
Course Main Dish
Cuisine Asian, Chinese
Servings 4

Ingredients
 
 

  • 1 3 1/2- lb. chicken
  • 1/2 cup sesame oil
  • 6 tablespoons peanut oil or vegetable oil
  • 1/4 cup finely shredded fresh ginger
  • 3 scallions green part included, trimmed and cut into fine strips, 4 inches long
  • 2 tablespoons light soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon dry sherry or shao hsing wine
  • 1/2 teaspoon MSG

Instructions
 

  • Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • Cut the chicken into pieces. Arrange neatly on a platter.
  • Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • Scatter the ginger and scallions over the chicken.
  • Add the remaining ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

Notes

Recipe courtesy of epicurious.com
Photo courtesy of Alpha (Flickr)

Crab Rangoons

crab rangoons recipe

Crab Rangoons

Crab Rangoons, sometimes called crab puffs, are crispy dumpling appetizers served in American Chinese and, more recently, Thai restaurants. These rangoons are filled with crab, cream cheese, green onions and the perfect blend of spices.
Course Appetizer
Cuisine Asian, Chinese, Thai
Servings 4

Ingredients
 
 

  • 1 1/2 cups crab meat or imitation crab meat packed, shredded
  • 2 8 oz. packages cream cheese
  • 1/4 cup sour cream
  • 3 pieces green onions white and pale green pieces only, sliced thin, use green parts to garnish
  • 1 clove garlic minced fine
  • 1 tsp ginger minced fine
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1/2 tsp MSG
  • Package of wonton wrappers enough for 50 to 60 crab rangoons
  • Small bowl of cool water
  • Peanut oil for frying

Instructions
 

  • In a large mixing bowl, mix together the cream cheese, sour cream, soy sauce, ginger, garlic, sugar and MSG until smooth and well-combined.
  • Thoroughly fold in the crab meat and green onions to the cheese mix.
  • To form the crab rangoon: Place the small bowl of water on your work surface.
  • Place a wonton wrapper on your work surface. Place 1 to 2 teaspoons of the cheese and crab mix in the center of the wonton wrapper (the proper amount depends on the size you bought).
  • Take your finger and dip it in to the water. Run your finger on the outside edge of the wonton square. Then gently fold it over to form a triangle shape. Seal the edges firmly so they don't open during frying. You will find that as you seal one edge, the other may raise a bit, that's okay, go with this, it makes the process quicker and easier. Once you get the hang of it you'll be moving right along. Grab another person to help and you'll be flying!
  • Place each finished crab rangoon on a large sheet of wax or parchment paper. Cover with a kitchen towel to keep moist while you make the others.
  • When finished forming the crab rangoon: Place a pan suitable for deep frying over medium-high heat. Immediately pour the peanut oil to a depth of about 2". Heat to 350°F.
  • Cook the crab rangoon in the hot oil (turning once) in small batches. They cook quickly. When finished frying, remove them with a spider or slotted spoon and drain on a rack or paper towels.
  • Make extras to freeze and enjoy later.

Notes

Recipe courtesy of Chop Onions, Boil Water
Photo courtesy of Kevin Burg (Flickr) 

Vegetarian White Bean Soup

Vegetarian white bean soup recipe

Vegetarian White Bean Soup

A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Course Soup
Cuisine American
Servings 4

Ingredients
 
 

  • 2 tablespoons coconut oil
  • 2 yellow onion diced
  • 2 celery chopped
  • 2 carrots chopped
  • 1 turnips medium diced
  • 1 pound white beans dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground coriander
  • 1/2 teaspoons ground thyme
  • 1/2 teaspoons MSG
  • 6 cups water

Instructions
 

  • Soak beans overnight in water. Make sure to fill your container several inches higher than the beans as they will soak up a lot of liquid.
  • In a large soup pot or dutch oven, heat coconut oil over medium heat.
  • Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
  • Add beans, spices and water.
  • Cook covered over medium heat until the soup begins to bubble then turn heat to low.
  • Simmer for 1 hour or until beans are tender.

Notes

If you prefer a thin soup, serve as is. If you prefer a thicker soup, remove half the soup and blend in a blender or blend using an immersion blender until desired consistency is achieved.
Recipe courtesy of Pinkie's Oinkments

Caramelized Onion Risotto

Caramelized Onion Risotto recipe

Caramelized Onion Risotto

You may have enjoyed Mushroom Risotto in the past. This is a different way of making risotto (and you may even want to add asparagus to the recipe, or sauteed mushrooms to provide an extra umami boost). In this soothing dish, you will enjoy the browned, sweet, caramelized onions in every forkful. Aged Gouda cheese gives the risotto a slightly toasty butterscotch flavor, or the more traditional Parmigiano-Reggiano cheese is also delicious.
Course Main Dish, Side Dish
Cuisine Italian
Servings 4 to 6

Ingredients
 
 

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds yellow onions halved through the root and thinly sliced lengthwise, about 4 medium
  • Kosher salt
  • 4 cups lower-salt chicken broth
  • 2 oz. unsalted butter (4 tablespoons)
  • 1-1/2 cups arborio rice
  • 1/2 cup dry white wine such as Sauvignon Blanc
  • 1 oz. aged Gouda or Parmigiano-Reggiano finely grated, about 1 cup
  • freshly ground black pepper

Instructions
 

  • Heat the olive oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering hot. Add the onions and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to brown, 5 to 7 minutes. Sprinkle with 1/4 teaspoon salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are well browned, 20 to 30 minutes.
  • Meanwhile, in a 3-quart saucepan, combine the broth with 2 cups water and set over medium heat until steaming hot.
  • Transfer the onions to a small bowl, cover, and keep warm. Add about 1/2 cup of the broth mixture to the pot. Scrape the bottom of the pot with the wooden spatula until any stuck-on bits are released. Pour the liquid back into the broth mixture. Wipe out the pot.
  • Melt 2 tablespoons of the butter in the pot over medium heat. Add the rice and cook, stirring gently, until glossy and translucent around the edges, about 1 minute. Add the wine and cook, stirring, until absorbed, about 1 minute. Ladle enough broth over the rice to just cover (about 1/2 cup) and simmer, stirring often, until most of the broth has been absorbed (test by running a spoon through the rice; no broth should pool on the pot bottom). Continue to add the broth in this manner, stirring often, until the rice is tender but still has a bit of resistance when you bite into it, 20 to 30 minutes. (You may not need all of the broth.)
  • Stir in the remaining 2 tablespoons butter, the cheese, and all but 1/3 cup of the onions. Season with salt and pepper to taste and serve immediately, topped with the remaining onions.

Notes

Recipe courtesy of FineCooking.com
Keyword umami recipe, vegetarian recipe

Potato Wedges

Potato Wedges

Potato Wedges

These scrumptious potato wedges are very similar to the potato wedges from KFC, thanks to all the special spices and flavorings.
Course Appetizer, Side Dish
Cuisine American
Servings 4

Ingredients
 
 

  • 12 small potatoes
  • 2 tablespoons MSG (umami seasoning)
  • 2 tablespoons onion powder
  • 4 cups all-purpose flour
  • 2 tablespoons salt
  • 2 tablespoons cayenne pepper
  • 2 teaspoons black pepper
  • 2 tablespoons dried oregano
  • 8 chicken bouillon cubes crushed
  • 4 large eggs
  • 8 tablespoons milk

Instructions
 

  • Combine all dry ingredients in mixing bowl. Mix well in separate bowl mix milk and egg.
  • Heat oil to 400 degrees F. Cut potatoes into wedges.
  • Dip potato wedges in milk/egg mixture and coat well, then place potato wedges in dry ingredient mix and coat well. Fry until golden brown

Notes

Recipe courtesy of cdkitchen.com
Photo courtesy of Michael W. May (Flickr)

MSG-Umami Taste Test

Try this do-it-yourself MSG taste test, as suggested by Chef Chris Koetke.