Cut away the hard bottoms from the shimeji mushrooms, and wash well.
Chop the garlic finely. Shred the shiso leaves into thin strips.
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.
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.
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.
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.
-You can replace the shimeji mushrooms with maitake or king oyster mushrooms. -Take care not to boil down the sauce too much. -The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce.