Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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 cook it.

The ingredients needed to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:

1. Prepare 160 grams Pasta
2. Get 1 packages Shimeji mushrooms
3. Take 1 small clove Garlic
4. Prepare 1 tsp ◎Consommé granules
5. Make ready 1 tbsp ◎ Soy sauce
6. Prepare 1 tsp ◎ Sake
7. Make ready 1 Salt and pepper
8. Prepare 10 grams Butter
9. Get For the chicken soboro:
10. Get 120 grams Ground chicken
11. Take 100 ml Water
12. Prepare 1 tbsp Sake
13. Prepare 1/2 tbsp Sugar
14. Take 1/2 tbsp Mirin
15. Take 1 tbsp Soy sauce
16. Take 1 Grated ginger
17. Prepare Toppings:
18. Take 1 as much (to taste) Umeboshi paste
19. Take 3 leaves Shiso leaves
20. Get 1 as much (to taste) Shredded nori seaweed

Instructions 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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