Learn Christmas recipes full of umami and make your dinner even more delicious

São Paulo, December 2024 – Christmas is that time of year when the kitchen transforms into a veritable spectacle of flavors and aromas. And to make this moment even more special, Lisiane Miura, chef at the Umami Committee, has selected umami-packed recipes perfect for those looking to surprise.

Umami is the fifth taste of the human palate, alongside sweet, salty, sour, and bitter. Its main characteristic is the lingering taste on the tongue and increased salivation, creating that famous mouth-watering sensation. It can be found especially in foods rich in glutamate, an amino acid found in cheese, meat, corn, and others.

“One of the great things about umami is that it brings a deep touch to dishes, creating a perfect balance between the other flavors. It is the key element in transforming any recipe into a rich and memorable palate experience, capable of creating a feeling of comfort,” emphasizes the chef.

Check out the step-by-step instructions for the recipes below and enjoy!

TENDERLOIN WITH YOGURT AND MUSTARD SAUCE

Preparation Time: 20 minutes (+ 30 minutes in the oven)
Yield: 6 servings
Production: Umami Portal

Ingredients

Tenderloin

• 1 tenderloin (1 kg)
• 1 tablespoon unsalted butter (15 g)
• 15 cloves
• 1 cup orange juice (200 ml)
• 1 tablespoon olive oil (15 ml)
• 100 grams fresh mushrooms (portobello or paris mushrooms)
• 1 pinch salt
• 1/2 cup sun-dried tomatoes, cut into strips (80 g)

Sauce

• 1 crushed garlic clove (5 g)
• 2 tablespoons lemon juice (30 ml)
• 2 tablespoons mustard (30 g)
• 1 cup plain yogurt (170 g)
• 1/2 teaspoon salt (2.5 g)
• 1 pinch black pepper

Preparation

1. Make the ham: In a small baking dish, arrange the ham, brush the entire surface with butter, spear the cloves, and drizzle with orange juice. Cover with aluminum foil and bake in a preheated oven (220 degrees Celsius) for approximately 20 minutes. Remove the foil and return to the oven for another 10 minutes, or until golden brown.
2. Meanwhile, in a medium skillet, add the olive oil and heat over medium heat. Add the mushrooms and sauté for 5 minutes, or until tender. Season with salt, add the sun-dried tomatoes, and let them heat through. Remove from the heat and set aside. 3. Prepare the sauce: In a bowl, combine the garlic, lemon juice, mustard, yogurt, salt, and pepper, mix, and refrigerate until ready to serve.
3. Remove the ham from the oven, slice, garnish with the sautéed mushrooms and tomatoes, and serve with the sauce on the side.

LAMB LEG ​​WITH RATATOUILLE

Preparation Time: 2 hours and 30 minutes
30 minutes (+ 1 hour in the refrigerator + 1 hour in the oven)
Yield: 8 servings
Production: Umami Portal

Ingredients

Leg

• 1.2 kg lamb leg, boneless and trimmed of fat
• 1 teaspoon salt (5 g)
• 1/2 teaspoon ground black pepper (1.4 g)
• 2 pressed garlic cloves (6 g)
• 1 teaspoon chopped fresh rosemary (1.5 g)
• 1 teaspoon fresh thyme leaves (1.5 g)
• 1/2 tablespoon chopped basil (5 g)
• 3 tablespoons lemon juice (45 ml)
• 2 tablespoons olive oil olive oil (30 ml)
• 1 medium onion, chopped (150 g)
• 4 tablespoons dry white wine (60 ml)
• 1 cup water (200 ml)

Ratatouille

• 2 tablespoons olive oil (30 ml)
• 1 large onion, diced (200 g)
• 2 garlic cloves, pressed (6 g)
• 1 medium tomato, diced (150 g)
• 1 medium eggplant, diced (335 g)
• 1 large zucchini, diced (310 g)
• 1 teaspoon rosemary leaves (0.5 g)
• 1/2 teaspoon salt (2.5 g)
• 2 pinches black pepper (0.5 g)

Preparation

1. Prepare the ham: In a large bowl, place the meat and Season with salt, pepper, garlic, rosemary, thyme, basil, and lemon juice. Tie the meat with a piece of string to form a cylindrical shape with the same diameter throughout. Cover with plastic wrap and refrigerate for 1 hour.
2. In a large skillet, add the olive oil and heat over medium heat. Add the meat and fry for 10 minutes, or until browned on all sides. Transfer to a large baking dish and set aside. In the same skillet, add the onion and sauté for 2 minutes, or until softened. Add the wine and water, and scrape the bottom of the pan with a spoon or spatula.
3. Remove from the heat, baste the meat, cover with aluminum foil, and bake in a preheated oven at 180 degrees Celsius for 1 hour, or until cooked through.
4. Meanwhile, prepare the ratatouille: in a large saucepan, add the olive oil and heat over medium heat. Add the onion and garlic and sauté for 2 minutes, or until translucent. Add the tomato, eggplant, zucchini, and rosemary, and cook, stirring occasionally, for 5 minutes, or until the vegetables are al dente. Season with salt and pepper, and return to the heat. Remove from heat.
5. Remove the leg from the oven and serve with the pan sauce and ratatouille.

QUICHE LORRAINE

Preparation Time: 30 minutes
Yield: 6 servings
Production: Umami Portal

Ingredients

Dough

• 2 cups sifted all-purpose flour (220 g)
• 1/2 cup cubed unsalted butter (100 g)
• 1 pinch salt

Filling

• 200 g chopped bacon
• 3 lightly beaten eggs (150 g)
• 2 cups Parmesan cheese (200 g)
• 2 and a half cups heavy cream (300 ml)
• 1 pinch nutmeg

Instructions

1. Make the dough: In a bowl, combine the flour, butter, and salt and mix with your fingertips until the dough resembles moist crumbs. Using your hands, knead quickly until the dough forms a uniform dough. Cover with plastic wrap and let rest in the refrigerator for 45 minutes.
2. Line the bottom and sides of a springform pan (21 cm in diameter) and prick the bottom with a fork.
3. Bake in a preheated oven at 180 degrees Celsius for 15 minutes.
4. Meanwhile, prepare the filling: In a small saucepan, place the bacon and fry in its own fat for 5 minutes, or until golden brown. Drain the bacon and let cool.
5. In a medium bowl, place the bacon and add the eggs, Parmesan, cream, and nutmeg. Beat lightly with a whisk until smooth.
6. Arrange the filling in the pan with the dough and return to the oven at 180 degrees Celsius for another 45 minutes, or until the filling is set and golden brown on the surface.
7. Remove from the oven and let cool before unmolding. Serve.

ZUCCHINI LASAGNA WITH TOFU

Preparation Time: 30 minutes (+ 20 minutes in the oven)
Yield: 6 servings
Production: Umami Portal

Ingredients

Filling

• 2 cups of granulated textured soy protein (140 g)
• 2 teaspoons of salt (10 g)
• 3 cups of water (600 ml)
• 2 packages of tomato paste (1.040 kg)
• 2 medium zucchini, thinly sliced ​​lengthwise (500 g)
• 300 g of pre-cooked fresh lasagna noodles

Tofu Cream

• 500 g of diced tofu
• 1 tablespoon of lemon juice (15 ml)
• 2 tablespoons of olive oil (30 ml)
• 1.5 teaspoons salt (7.5 g)
• 1 cup finely chopped sun-dried tomatoes (150 g)

Preparation

1. In a large saucepan, combine the soy protein, salt, 2 cups water, and tomato paste. Cook over high heat, half-covered, for 8 minutes, or until the soy protein is hydrated. Remove from heat and set aside.
2. In a medium saucepan, add the remaining water and bring to a boil over high heat. Add the zucchini and cook, half-covered, for 5 minutes, or until the zucchini begins to wilt. Drain and set aside.
3. Meanwhile, make the tofu cream: In a blender, combine the tofu, lemon juice, olive oil, and salt and blend on low power until smooth. Transfer to a bowl and stir in the sun-dried tomatoes. 4. Assembly: In a large baking dish, layer the sauce, pasta, zucchini, and tofu cream. Cover with aluminum foil and bake in a preheated oven (180 degrees Celsius) for 20 minutes, or until heated through.
4. Remove from the oven and serve immediately.

Tips:

1. If desired, sprinkle grated Parmesan cheese over the top before baking.
2. Assemble the lasagna immediately after the zucchini is cooked to prevent it from continuing to cook and becoming soggy.

RASPBERRY SAUCE FOR TENDERING

Preparation Time: 15 minutes
Yield: 8 servings
Prepared by: Portal Umami

Ingredients

• 300g raspberries
• 150ml dry red wine
• 2 tablespoons olive oil (30ml)
• 1 medium grated onion (150g)
• 2 tablespoons honey (36g)
• 1/2 teaspoon salt
• 1 pinch black pepper

Instructions

1. In a blender, place the raspberries and red wine and blend on medium speed until smooth. Set aside.
2. In a medium saucepan, add the olive oil and heat over medium heat. Add the onion and sauté for 1 minute, or until softened. Add the blended raspberries, honey, salt, and pepper, and cook over low heat, stirring occasionally, for about 10 minutes, or until thickened.
3. Remove from heat and serve with the previously roasted ham.

To explore more recipes featuring the fifth taste, visit the Umami Portal.

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About Ajinomoto do Brasil

Present in Brazil since 1956, Ajinomoto do Brasil is a leader in amino acids and widely known for its retail products, such as SAZÓN® Seasoning, MID® Soft Drinks, VONO® Soups, and AJI-NO-MOTO® itself, in addition to operating in the food service segment (eating out). The company offers high-quality products for both consumers and inputs for the food, cosmetics, sports, pharmaceutical, animal nutrition, and agribusiness industries. Its purpose is to contribute to the well-being of society, people, and the planet by utilizing its expertise in “AminoScience,” the science of amino acids, from production to application, through a sustainable food system. To this end, it works with products developed using Biociclo—a circular, sustainable production process—with a lower environmental impact. With four factories in the interior of São Paulo and headquarters in the capital, it employs approximately 3,000 people and serves domestic and international markets. Globally, the Ajinomoto Group employs over 34,000 people, has 116 factories, and sells products in over 130 countries. In 2023, it had global revenue of US$9.9 billion and domestic revenue of R$3.3 billion. For more information, visit www.ajinomoto.com.br.

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