Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce

• 160 grams Pasta
• 1 packages Shimeji mushrooms
• 1 small clove Garlic
• 1 tsp Consomme granules
• 1 tbsp Soy sauce
• 1 tsp Sake
• 1 Salt and pepper
• 10 grams Butter
• 120 grams Ground chicken
• 100 ml Water
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1/2 tbsp Mirin
• 1 tbsp Soy sauce
• 1 Grated ginger
• 1 as much (to taste) Umeboshi paste
• 3 leaves Shiso leaves
• 1 as much (to taste) Shredded nori seaweed

1. Cut away the hard bottoms from the shimeji mushrooms, and wash well.
2. Chop the garlic finely.
3. Shred the shiso leaves into thin strips.
4. 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.
5. Cook the pasta.
6. About 3 minutes before it's cooked, start frying the garlic in the butter.
7. When a nice aroma is released, add the shimeji mushrooms to cook further.
8. Put about 2 ladles of the water in which the pasta was cooked.
9. Once it comes to the boil, add the chicken soboro.
10. Season with salt and pepper.
11. Combine the sauce and the cooked pasta in the frying pan over high heat.
12. Add the nori seaweed, shiso leaves, and umeboshi pickled plum on top and it's done.
13. The photo shown has no nori.

pasta, mushrooms, clove garlic, granules, soy sauce, sake, salt, butter, ground chicken, water, sake, sugar, mirin, soy sauce, ginger, much, leaves, much

Taken from cookpad.com/us/recipes/155520-japanese-style-pasta-with-chicken-soboro-and-shimeji-mushroom-dressed-in-pickled-plum-sauce (may not work)