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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

This is a Japanese-style pasta with sweet and salty chicken soboro. It's enhanced by the sour taste of umeboshi plum!

Ingredients: 2 servings

Pasta
160 g
Shimeji mushrooms
1/2-1 package (to your liking)
Garlic
1 small clove
◎Consommé granules
1 teaspoon
◎ Soy sauce
1 tablespoon
◎ Sake
1 teaspoon
Salt and pepper
To taste
Butter
10 g
For the chicken soboro:
Ground chicken
120 g
Water
100 ml
Sake
1 tablespoon
Sugar
1/2 tablespoon
Mirin
1/2 tablespoon
Soy sauce
1 tablespoon
Grated ginger
as needed
Toppings:
Umeboshi paste
as much as you like
Shiso leaves
2-3 leaves
Shredded nori seaweed
as much as you like

Steps

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.

Story Behind this Recipe

I tried recreating a delicious dish I had at a restaurant.