Hijiki and Umeboshi Spaghetti

Hijiki and Umeboshi Spaghetti

A refreshing pasta dish that's perfect for summer. You could also serve this chilled.

Ingredients: 2 servings

1 cup (rehydrated)
Shiso leaves
4-5 leaves
Chirimen jako
3 tablespoons
Umeboshi (Recipe ID: 608314)
2 medium
Vegetable oil
2 tablespoons
Dashi stock granules
3 g
to taste
200 g


1. Rehydrate the hijiki, then drain. Remove the seeds from the umeboshi and chop. Finely chop the shiso leaves. Boil the pasta.
2. Fry the chirimen jako in a frying pan with oil. Add the hijiki and the dashi stock granules and fry everything together.
3. Put the fried contents in a bowl. Add the boiled and drained pasta, then mix in the shiso leaves and umeboshi.
4. Chilled Soup Pasta with Minestrone Recipe ID: 625203

Story Behind this Recipe

I kind of just made this dish up as I went along.