When you think about pasta, you wouldn’t automatically think about Umeboshi. But as it turns out, umeboshi is a great ingredient to make pasta especially Japanese-style pasta. Pasta made with umeboshi seasoning will have a light refreshing accent. The tartness of umeboshi can cut down the heaviness of the pasta. Perfect for when you’re in the mood for a light tasting meal.
Japanese Style Umeboshi Pasta
Japanese Style Pasta, as the name suggest, is pasta that is made with common Japanese ingredients such as soy sauce, nori seaweed, fish eggs (tarako), and others. For this recipe, we will use umeboshi to add a fresh sour taste to the pasta.
Boil 1000ml water, add 1 teaspoon salt, then boil the pasta.
Take out the seed from umeboshi, use a knife to make it into paste. Then cut the chicken into small pieces. After that, slice the garlic thinly.
On a frypan, heat the butter on medium heat. Then stir fry the garlic until fragrant. After that, add the chicken and stir again.
After the chicken is cooked, add the pasta, pasta water, soy sauce, and umeboshi. Then lightly sprinkle the pepper.
After all the ingredients are well stirred, plate the pasta and top it with green onions.
Keyword Umeboshi, Umeboshi Pasta
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