Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, just like that restaurant's: umeboshi and chicken tender pasta with kombu sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook just like that restaurant's: umeboshi and chicken tender pasta with kombu sauce using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce:
- Get 100 grams Chicken tenders (or breast meat)
- Get 1 Japanese leek (or green onion)
- Make ready 2 ★ Umeboshi
- Take 1 tbsp ★ Mentsuyu (3x concentrate)
- Take 1 tsp ★ Vinegar
- Get 1 ★ Shio-kombu
- Prepare 1/2 tsp Dashi stock (or kombu tea)
- Get 150 ml Pasta cooking water
- Prepare Topping examples:
- Take 1 Shiso leaves, nori seaweed, sesame seeds, yukari
- Get 2 Umeboshi
Instructions to make Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce:
- Remove the pits from the ★ umeboshi, and mince into a paste. Cut the chicken tenders into bite-sized pieces, and season with salt and pepper. Slice the leek or green onion on the diagonal.
- Cook the pasta in plenty of boiling water with 1 teaspoon of salt. Just before the pasta is cooked, take out 150 ml of the cooking water, and dissolve the dashi stock granules.
- 4 minutes before the pasta is cooked, heat oil in a frying pan and stir fry the chicken. When the chicken is cooked, add the leek or green onion.
- Add the pasta cooking water with dashi and the ★ ingredients to the frying pan, then add the pasta. Adjust the flavoring with shio-kombu. Turn off the heat while there's still a lot of liquid in the pan.
- Transfer immediately to serving plates, add the toppings of your choice and it's done. If you add more umeboshi on top it'll be even more delicious. If you have some umeboshi paste in a tube, that's perfect.
- It's healthier if you steam the chicken and put it on top at the end, almost like the restaurant version. Take a look atby user "An anne". - - https://cookpad.com/us/recipes/159077-diet-friendly-sake-steamed-chicken-tenders
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