Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce
This is my version of a favorite item on the 'Goemon' spaghetti chain's menu. The delicious combination of the umeboshi and kombu with the noodles is refreshing and delicious. Also good chilled in the summer.
Remove the pits from the ★ umeboshi, and mince into a paste. Cut the chicken tenders into bite-sized pieces, and season with salt and pepper. Slice the leek or green onion on the diagonal.
Cook the pasta in plenty of boiling water with 1 teaspoon of salt. Just before the pasta is cooked, take out 150 ml of the cooking water, and dissolve the dashi stock granules.
4 minutes before the pasta is cooked, heat oil in a frying pan and stir fry the chicken. When the chicken is cooked, add the leek or green onion.
Add the pasta cooking water with dashi and the ★ ingredients to the frying pan, then add the pasta. Adjust the flavoring with shio-kombu. Turn off the heat while there's still a lot of liquid in the pan.
Transfer immediately to serving plates, add the toppings of your choice and it's done. If you add more umeboshi on top it'll be even more delicious. If you have some umeboshi paste in a tube, that's perfect.
It's healthier if you steam the chicken and put it on top at the end, almost like the restaurant version. Take a look at Recipe ID: 1166620 by user "An anne".
Story Behind this Recipe
This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡
Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time.