Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
- Prepare 160 grams Pasta
- Get 1 packages Shimeji mushrooms
- Make ready 1 small clove Garlic
- Get 1 tsp ◎Consommé granules
- Make ready 1 tbsp ◎ Soy sauce
- Take 1 tsp ◎ Sake
- Prepare 1 Salt and pepper
- Make ready 10 grams Butter
- Prepare For the chicken soboro:
- Prepare 120 grams Ground chicken
- Take 100 ml Water
- Take 1 tbsp Sake
- Make ready 1/2 tbsp Sugar
- Take 1/2 tbsp Mirin
- Get 1 tbsp Soy sauce
- Get 1 Grated ginger
- Prepare Toppings:
- Get 1 as much (to taste) Umeboshi paste
- Make ready 3 leaves Shiso leaves
- Get 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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