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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.
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Cook Time
25
minutes
mins
Servings
2
Servings
Ingredients
1x
2x
3x
100
g
Spaghetti Pasta
1
Umeboshi
(Feel free to use less if the taste is too strong for you)
10
g
Butter
1
Clove
Garlic
100
g
Boneless Chicken Breast
1
Tsp
Soy Sauce
1
Tsp
Salt
(For boiling the pasta)
Pepper
(As needed)
Green Onions
(As topping)
Instructions
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