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We hope you got benefit from reading it, now let’s go back to japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce recipe. To cook japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce you only need 20 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
- Use 160 grams Pasta
- Prepare 1 packages Shimeji mushrooms
- Get 1 small clove Garlic
- Take 1 tsp ◎Consommé granules
- Take 1 tbsp ◎ Soy sauce
- Use 1 tsp ◎ Sake
- Take 1 Salt and pepper
- Provide 10 grams Butter
- Use For the chicken soboro:
- You need 120 grams Ground chicken
- Take 100 ml Water
- You need 1 tbsp Sake
- Use 1/2 tbsp Sugar
- Take 1/2 tbsp Mirin
- You need 1 tbsp Soy sauce
- Provide 1 Grated ginger
- Take Toppings:
- You need 1 as much (to taste) Umeboshi paste
- Prepare 3 leaves Shiso leaves
- Provide 1 as much (to taste) Shredded nori seaweed
Steps to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
- 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.
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