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Ingredient
'Umeboshi', Tomato & Shiso Spaghetti
Introduce
Chef :
Hiroko Liston'Umeboshi', Tomato & Shiso Spaghetti
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. The key ingredients might be difficult for you to find, but they are often available from Asian grocery stores.
Ingredient
Food ration :
1 serving
1
Tomato
5-6 leaves
Shiso (Perilla) *thinly sliced
1/2-1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Cook Spaghetti in a large saucepan of salted boiling water as instructed.
* Step 2
Remove the pip from 'Umeboshi' and mince. Dice the Tomato into small pieces.
* Step 3
Place 'Umeboshi', Tomato, Shiso, Garlic and Soy Sauce in a bowl and mix well. Fresh Chilli can be added to this sauce.
* Step 4
When the Spaghetti are cooked, drain and pour COLD water over, then drain well.
* Step 5
Mix cooked Spaghetti and the Tomato & Umeboshi mixture. Sprinkle some Toasted Sesame Seeds and extra sliced Shiso on top and enjoy.
Note: if there is a photo you can click to enlarge it
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