Chilled Pasta with Pork and Herbs

Chilled Pasta with Pork and Herbs

This pasta uses thinly sliced pork. The umeboshi dressing is refreshing and perfect for summer.

Ingredients: 2 servings

Spaghetti (1.4 mm)
200 g
Very thinly sliced pork
150 g
Shiso leaves
Myoga ginger
★Soy sauce
1 tablespoon
★Lemon juice
1 tablespoon
★Olive oil
2 tablespoons


1. Pound the umeboshi (with the seed removed). Combine the ★ ingredients in a bowl. Boil the pork and chill in cold water. Drain excess water.
2. Boil the pasta. Julienne the shiso, cut the mitsuba into 3 cm long pieces, julienne the myoga ginger.
3. Once the pasta has boiled, cool it under running water. Drain the water and add 1 tablespoon of olive oil.
4. Place the pasta on a dish and top with the mitsuba, myoga ginger, and shiso. Lastly, pour over the umeboshi dressing.

Story Behind this Recipe

This pasta is a popular summertime dish in our household.