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Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce
Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce

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We hope you got insight from reading it, now let’s go back to japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce recipe. You can have japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce using 20 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
  1. You need 160 grams Pasta
  2. Provide 1 packages Shimeji mushrooms
  3. You need 1 small clove Garlic
  4. Provide 1 tsp ◎Consommé granules
  5. Take 1 tbsp ◎ Soy sauce
  6. Provide 1 tsp ◎ Sake
  7. Get 1 Salt and pepper
  8. Get 10 grams Butter
  9. Provide For the chicken soboro:
  10. Get 120 grams Ground chicken
  11. Prepare 100 ml Water
  12. Get 1 tbsp Sake
  13. Provide 1/2 tbsp Sugar
  14. Provide 1/2 tbsp Mirin
  15. Use 1 tbsp Soy sauce
  16. Provide 1 Grated ginger
  17. Use Toppings:
  18. You need 1 as much (to taste) Umeboshi paste
  19. Get 3 leaves Shiso leaves
  20. You need 1 as much (to taste) Shredded nori seaweed
Steps to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
  1. Cut away the hard bottoms from the shimeji mushrooms, and wash well. Chop the garlic finely. Shred the shiso leaves into thin strips.
  2. Put all the ingredients listed for the chicken soboro in a frying pan to cook until the liquid is almost reduced, all the while mixing with 4 cooking chopsticks.
  3. Cook the pasta. About 3 minutes before it's cooked, start frying the garlic in the butter. When a nice aroma is released, add the shimeji mushrooms to cook further.
  4. Put about 2 ladles of the water in which the pasta was cooked. Once it comes to the boil, add the chicken soboro. Season with salt and pepper.
  5. Combine the sauce and the cooked pasta in the frying pan over high heat. Add the nori seaweed, shiso leaves, and umeboshi pickled plum on top and it's done. The photo shown has no nori.

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