Ume and Shiso Leaf Genovese Pasta. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. It's usually garnished on top of food The key for tasty Ume Shiso Pasta is to keep ingredients minimal; otherwise, the pasta will be overwhelmed with too many flavors and you won't be.
You can find packaged ume/shiso flavorings for pasta, but nothing beats the homemade version.
The first part of this recipe consists of making sweetened ume paste called ume bishio.
It is something most Japanese don't even know how to make anymore and it is a shame.
You can cook Ume and Shiso Leaf Genovese Pasta using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Ume and Shiso Leaf Genovese Pasta
- It's 80 grams of Pasta.
- It's 2 tbsp of Shiso leaf pesto.
- It's 1 piece of Umeboshi.
- You need 1 of the same amount as the umeboshi Mirin.
- Prepare 1/2 tsp of Soy sauce.
- You need 1 of Nori seaweed.
It is super versatile and can be. This wafu pasta isn't a classic wafu pasta but it uses very Japanese ingredients such as shiso and umeboshi that make it wafu. Ume (Japanese pickled plum) + julienned Shiso (Perilla) leaves + Shimeji mushrooms + chicken tenders + spaghetti = Ume Shiso Pasta (梅しそパスタ), your golden ticket to a quick and summery lunch. RECIPE ▶ bit.ly/UmeShisoPasta WATCH ON YOUTUBE ▶ bit.ly/UmeShisoPastaVideo.
Ume and Shiso Leaf Genovese Pasta instructions
- Combine plenty of hot water with salt into a pot. Cook the pasta as directed on the package..
- Chop the umeboshi and combine with the soy sauce. Thinly cut the nori seaweed. Prepare the pesto from. https://cookpad.com/us/recipes/145083-shiso-pesto-genovese.
- For one serving of sauce, combine 2 bunches of shiso leaf, 10 g of roasted nuts, 2-3 tablespoons of oil, a small amount of garlic and salt into a blender..
- This is the amount of sauce you will have from following Step 3 ..
- Once the pasta is done, drain well in a colander and quickly mix with genovese sauce..
- Serve the pasta onto a plate. Top with umeboshi and nori seaweed to finish..
- If you like it sour, try adding crunchy plums as topping as well..
Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. Plum paste and shiso leaf mixture most commonly served in maki form, rather sweet. Community content is available under CC-BY-SA unless otherwise noted. Ume (marinated Japanese plum) leaf pasta is generally made with shimeji mushrooms, and garnished with small pieces of seaweed. In general, it is made with natto, onions, some butter, and garnished with shiso leaves and seaweed.