Ume Shiso Pasta: Unique Japanese Flavor Combination

Ume and Shiso Pasta Directions

• Prepare Key Ingredients
  Remove pits from 1-2 umeboshi (preserved plums) and mash flesh with a fork into a paste-like consistency. Finely slice 2-3 shiso leaves into thin strips (chiffonade). These distinctive Japanese ingredients create the signature flavor profile of this dish.
• Cook Pasta Al Dente
  Bring a pot of salted water to a rolling boil. Add 100g spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 2-3 tablespoons of pasta cooking water before draining.
• Prepare Sauce Base
  While pasta cooks, place 1 tablespoon mentsuyu (concentrated soup base) and 10g butter in a mixing bowl large enough to hold the cooked pasta. The butter will gradually melt from the heat of the freshly cooked pasta.
• Combine Hot Pasta
  Drain pasta thoroughly but do not rinse. Immediately add to the bowl with mentsuyu and butter. Toss quickly to coat pasta evenly as the butter melts. The hot pasta will create a light sauce as it mixes with the butter and mentsuyu.
• Add Umeboshi Flavor
  Add approximately 2/3 of the mashed umeboshi to the pasta and mix thoroughly. The tart, salty plum should be distributed throughout but doesn't need to fully incorporate into a smooth sauce. Distinct bits of umeboshi provide bursts of flavor.
• Finish and Garnish
  Transfer to a serving plate. Top with remaining umeboshi and the sliced shiso leaves. Serve immediately while hot, allowing diners to mix in the garnishes as they eat for the freshest flavor experience.