Seafood Kare-kare

AJI-NO-MOTO® Umami Seasoning


  • 4 cups (1000ml) Water
  • 1 cup (100g) Mussel, half-shelled
  • 6 pcs. (100g) Prawn, small, unpeeled
  • 2 pcs. (200g) Crab or Alimasag, small, fresh, whole
  • 1/2 cup (100g) Squid, fresh, sliced
  • 3 slices (100g) Fish fillet, sliced
  • 2 cups (100g) Pechay tagalog, sliced
  • 1 cup (100g) Sitaw, sliced
  • 1 1/4 cups (100g) Eggplant, sliced
Kare-kare Sauce
  • 2 Tbsps. (30ml) Cooking oil
  • 1/4 cup (55g) Onion, cubed
  • 1 1/2 Tbsps. (15g) Garlic, minced
  • 1/2 cup (125g) Peanut butter
  • 1 cup (250ml) Homemade seafood stock, from blanching seafood
  • 1/4 cup (50ml) Coconut cream
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Fish sauce
  • 1/4 tsp. (0.6g) Black pepper, ground
  • 2 Tbsps. (30ml) Annatto oil


  1. BLANCH. In a pot, boil water. Blanch mussels, prawn, crab, squid, and fish fillet until cooked. Set aside. Blanch pechay, sitaw, and eggplant until almost cooked. Place vegetables into iced water to prevent from overcooking. Keep the water as a seafood stock. Set aside.
  2. SAUTÈ. In a different pan, heat oil. Sauté onion and garlic until aromatic. Add in peanut butter and homemade seafood stock.
  3. SIMMER & SEASON. Add coconut cream and let simmer. Add AJI-NO-MOTO®, fish sauce, pepper, and annatto oil. Mix well.
  4. SERVE. In a platter, pour the sauce then arrange the seafood and vegetables on top. Serve and enjoy.

Cooking Tips

Blanch the seafood and vegetables separately to avoid undercooked seafood or overcooked vegetables.

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ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup seafood and vegetables + 1/3 cup sauce (233g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Good to Know Nutrition Facts

Seafoods are good sources of Iodine that helps maintain healthy thyroids.


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