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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce. One of my favorites. For mine, I am going to make it a bit unique. 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 popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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 cook that.

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

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