Sinuglaw Recipe

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 (5g) AJI-NO-MOTO® Umami Seasoning


  1. GRILL. In a hot griller, put the pork chops and grill until well done. Slice into cubes and set aside.
  2. 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.
  3. SEASON. In a bowl with tuna mixture, add the grilled pork and season with salt, pepper and AJI-NO-MOTO® Umami Seasoning. Mix well and chill for at least 20 minutes.
  4. SERVE. Remove from the chiller and serve the chilled sinuglaw. Enjoy.

Cooking Tips

You can also add cucumber for a more refreshing taste.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 3/4 cup (128 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 32% Original sodium content: 1 Tablespoon (15 grams) Salt. Pork and Tuna are both rich in Protein which is good for building and repair of muscles and tissues.


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