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Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce
Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce

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Even if after taking the above mentioned approaches, you’re not able to find satisfying healthy meals in your own lunch menu, so you may want to order a healthy side dish or drink. Water is an excellent alternative, particularly when compared to pop up. Salads make excellent side dishes, especially the ones that are consumed with no salad dressing or dressing salad dressing. Needless to say, you may want to take extra actions to make sure that you choose a healthy meal, but should you opt to forgo low calories for taste, then take extra actions to make sure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce recipe. 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.

The ingredients needed to cook Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:
  1. Use 160 grams Pasta
  2. Get 1 packages Shimeji mushrooms
  3. Get 1 small clove Garlic
  4. You need 1 tsp ◎Consommé granules
  5. You need 1 tbsp ◎ Soy sauce
  6. Take 1 tsp ◎ Sake
  7. Get 1 Salt and pepper
  8. Provide 10 grams Butter
  9. Get For the chicken soboro:
  10. Prepare 120 grams Ground chicken
  11. Prepare 100 ml Water
  12. Use 1 tbsp Sake
  13. Use 1/2 tbsp Sugar
  14. Use 1/2 tbsp Mirin
  15. Get 1 tbsp Soy sauce
  16. Get 1 Grated ginger
  17. Take Toppings:
  18. Use 1 as much (to taste) Umeboshi paste
  19. You need 3 leaves Shiso leaves
  20. 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:
  1. Cut away the hard bottoms from the shimeji mushrooms, and wash well. Chop the garlic finely. Shred the shiso leaves into thin strips.
  2. 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.
  3. 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.
  4. 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.
  5. 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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