Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce.
You can cook Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce using 20 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce
- You need 160 grams of Pasta.
- You need 1 packages of Shimeji mushrooms.
- It's 1 small of clove Garlic.
- Prepare 1 tsp of ◎Consommé granules.
- It's 1 tbsp of ◎ Soy sauce.
- Prepare 1 tsp of ◎ Sake.
- Prepare 1 of Salt and pepper.
- You need 10 grams of Butter.
- You need of For the chicken soboro:.
- It's 120 grams of Ground chicken.
- It's 100 ml of Water.
- It's 1 tbsp of Sake.
- It's 1/2 tbsp of Sugar.
- Prepare 1/2 tbsp of Mirin.
- It's 1 tbsp of Soy sauce.
- You need 1 of Grated ginger.
- You need of Toppings:.
- You need 1 of as much (to taste) Umeboshi paste.
- Prepare 3 of leaves Shiso leaves.
- It's 1 of as much (to taste) Shredded nori seaweed.
Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce step by step
- 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..
