Ajinomoto | Miswa Patola with Egg and Giniling - Ajinomoto
AJI-NO-MOTO® Umami Seasoning Serve the miswa patola immediately after cooking to enjoy the best texture and flavor.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
Ingredients
- 2 Tbsp. (30g) Cooking oil
- 1/2 cup (60g) Onion, chopped
- 2 Tbsp. (20g) Garlic, chopped
- 1/4 kilo (250g) Pork, ground
- 3 Tbsp. (45ml) Fish sauce
- 1/8 tsp. Black pepper, ground
- 3 cups (750 ml) Water
- 1 1/2 cup (180g) Patola, sliced
- 1 cup (60g) Miswa
- 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
- 4 pieces (200g) Egg, hard-boiled
- 1/4 cup (15g) Sping onion, chopped
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