Hey everyone, hope you’re having an amazing day today. Today, we’re going to make 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’m gonna make it a 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 well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is something that I’ve loved my whole life.
Great recipe for Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce. This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡ Toss quickly once you.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 100 grams Chicken tenders (or breast meat)
- Prepare 1 Japanese leek (or green onion)
- Get 2 ★ Umeboshi
- Prepare 1 tbsp ★ Mentsuyu (3x concentrate)
- Make ready 1 tsp ★ Vinegar
- Make ready 1 ★ Shio-kombu
- Prepare 1/2 tsp Dashi stock (or kombu tea)
- Get 150 ml Pasta cooking water
- Make ready Topping examples:
- Get 1 Shiso leaves, nori seaweed, sesame seeds, yukari
- Prepare 2 Umeboshi
See more ideas about Umeboshi recipe, Food, Recipes. My home-made 'Umeboshi' is just right to add saltiness & sourness to this pasta sauce. This is another perfect pasta dish on a hot day in summer. Onigiri can be filled with many savory fillings like tuna, salted salmon, and 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
They're simple to make and even simpler to eat. I have three pieces of umeboshi, tuna and mayo, and homemade tsukudani. What we're gonna be using is umeboshi that's been marinated in shiso with a little bit of salt. See more ideas about Food, Cooking, Japanese food. This classic sauce deserves a place in your repertoire.
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