RECIPE: Ume (Japanese Plum) and Chicken Pasta

This flavorful cold pasta dish is perfect for hot summer days. Neri ume, salted kelp, and sake add distinct Japanese flavors to this Italian fusion dish while toppings of shiso, green onion, and ginger add a refreshing herbal element. For a fun spring twist, try using Tamayaseimen’s sakura pasta in stread of spaghetti. 

Servings: 2

Ingredients:

• 200g spaghetti (orsakura pasta)
• 260-300g chicken breast filet 
• 2 Tbspneri ume
• 4 Tbspshio konbu (salted kelp)
• 2 Tbsp sake
• Salt and pepper for seasoning chicken
• 6 Tbsp olive oil
• Salt and pepper to taste
• Japanese shiso leaves (julienned, to taste)
• Ginger (jullienned, to taste)
• Green onion (thinly sliced, to taste)
• Katsuobushi (bonito flakes) (to taste)

Instructions:

1. Cut the chicken breast into 1cm thickness, season with salt and pepper. 
2. Cook chicken breast in a pan with sake. Let cool and then shred into bite-sized pieces.
3. In a pot, boil water and cook spaghetti according to the packaging. Then drain.
4. In a medium bowl combine olive oil, neri ume, and shio konbu. Add the cooked spaghetti and chicken and mix to distribute ingredients. Add salt and pepper to taste. 
5. Garnish with shiso, ginger, green onions, and katsuobushi flakes to taste.