Umami Recipes from Around the World

1. In a medium bowl, mix flour, garlic salt, pepper and MSG. Set aside.
2. In a separate bowl, beat eggs well; set aside.
3. Spread panko crumbs on large plate or flat dish; set aside.
4. To prepare the chicken, first dredge the thighs in flour mixture to evenly coat. After coated, dip each thigh in the egg wash, then coat with panko bread crumbs, making sure all of the chicken is covered with crumbs.
5. Heat 1/2 inch oil in a large fry pan on medium heat. Carefully place coated chicken in heated oil, turn when panko turns a golden brown (about 5-7 minutes per side). Note: Chicken should be cooked to an internal temperature of 165°F.
6. After chicken is cooked, drain on paper towels and season with salt (if desired) before serving.
7. For dipping sauce, mix together the ketchup, mayonnaise, soy sauce, Worcestershire sauce and hot pepper sauce.

Filling

1. In a large mixing bowl, mix together the cream cheese, sour cream, soy sauce, ginger, garlic, sugar and MSG until smooth and well-combined.
2. Thoroughly fold in the crab meat and green onions to the cheese mix.

Form the crab rangoon

1. Place the small bowl of cool water on your work surface.
2. 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).
3. 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.
4. 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.

Frying crab rangoon

1. 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.
2. 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.

1. Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes.
2. Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking.
3. Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low. Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.
4. Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients.

Recipe Variation: Replace the tofu with 8 ounces peeled, cooked shrimp or diced, cooked chicken or turkey (without the skin).

1. Choose a heavy Dutch oven or skillet with a tight-fitting cover, large enough to fit the chicken in no more than two layers plus the vegetables. In this pan, heat 1 tablespoon of the oil, add the ham and saute until browned all over. Remove and reserve the ham, leaving as much of the oil in the pan as you can.
2. Liberally season the pieces of chicken with salt and pepper and dredge them in the flour. Add the remaining oil to the pan. When the oil is hot, sear the pieces of chicken thoroughly on all sides until well browned. Take care not to scorch the flour coating, but do let it get brown. Do this in batches. Reserve the chicken with the ham.
3. Return pan to the burner and set to medium. Add the onion, garlic, shallots, and mushrooms, and saute for 3 minutes, stirring constantly, until tender and fragrant. Add the wine, chicken broth, carrots, celery, and thyme, and let the pan come to a boil. Add the reserved chicken and ham. Cover the pot and bring to a simmer. Cook for 45 to 50 minutes, until the chicken is very tender and the sauce has thickened from the flour. Taste and correct seasoning with salt and pepper.
4. Arrange chicken pieces and vegetables on a warmed platter, and cover with the sauce. Serve with rice, noodles or roasted potatoes.

1. Rub the salt, pepper and dried thyme into the pork.
2. Slice the tomatoes into large chunks keeping the juice for later use. Cut the onions in half and slice. Slice the carrots and finely chop the garlic.
3. Heat 1 tbsp of olive oil in a pot and, turning frequently, fry both sides of the pork until golden brown.
4. Add the remaining olive oil to the pork, then add the garlic, onions and carrots respectively. Fry quickly before adding the wine, tomatoes with juice and all seasonings for the sauce. Cover with a lid and then stew for 1 hour on low heat. Should the stew be too thin, remove the lid and boil for a while until the excess has evaporated.
5. Add salt and pepper to taste and some lemon juice if desired.
6. Slice the pork into strips that are ½ to 1 inch wide and, together with the sauce, place on a dish and garnish with parsley.

1. Preheat oven to 400°F.

2. Combine the flour, butter, egg and egg yolk, 1/2 cup water, oil and a little salt and work to a smooth dough.

3. Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.
4. Wash the asparagus, peel the lower third and cut off the ends.
5. Either leave whole or cut into pieces.

6. Cook the asparagus in boiling salted, water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.

7. For the filling, mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.
8. Roll out the pastry to fit the dish.
9. Grease the dish and line with the pastry.

10. Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture (filling) on top.

11. Bake in the oven for 15 minutes, let cool then serve.

1. Peel papaya. Cut flesh into a fine julienne. Discard seeds. Reserve.

2. With a mortar and pestle, pound chilies and garlic together to form a chunky paste.

3. Add peanuts, dried shrimp, tomatoes, and beans. Mix to incorporate.

4. Add fish sauce, palm sugar, and lime juice.

5. Add shredded papaya, fold it in.
6. Put on a serving platter and garnish with red cabbage, fresh bean sprouts and long beans.