Ume Shiso Pasta 梅しそパスタ

Jump to Recipe Discussion
  • If you enjoy Japanese style (wafu) pasta, you’d love this Ume Shiso Pasta where simple ingredients bring out the best of a dish. It’s delightful with a glass of rosé. 

    Japanese Style Ume Shiso Pasta wit mushroom and chicken on a white plate.

    Have you tried Japanese style (wafu) pasta before?  Japanese style pasta are very popular in Japan, but outside of Japan they are typically not offered in Japanese restaurants.  I’ve received many requests for Japanese style pasta recipes from readers and today I’m going to share a popular wafu pasta recipe, Ume Shiso Pasta.

    Watch How to Make Ume Shiso Pasta 梅しそパスタの作り方

    Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori.

    What are ume (梅) and shiso (しそ)?

    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 or mixed in the ingredients.  I’ve used it in many of my recipes including Salmon & Ikura Don to add green color and flavor to the dish, and also for decorating dishes like Chicken Nanban.  You might have seen it when you ordered sashimi/sushi and the chef used shiso leaves as garnish.  I introduced quite a few recipes with shiso in my first two years of blogging, but learned that this is not an easy ingredient to purchase for a lot of readers.  Therefore I’ve tried avoiding it in my recipes even though I love this Japanese herb.  Shiso has an unique and refreshing flavor so I hope you can find it in your local Japanese grocery stores, or plant one in your herb garden (they are easy to grow).

    Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like this.  Umeboshi are a popular kind of Japanese pickles (Tsukemono) and they are extremely sour and salty.  We usually serve umeboshi with rice or in Rice Balls (Onigiri).  Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing flavor for today’s pasta.

    Japanese Style Ume Shiso Pasta on a plate.

    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 able to enjoy ume and shiso flavors.  For this recipe I added chicken and buna shimeji mushrooms and they work really well with ume and shiso.

    I used chicken tender for this recipe because this part of chicken is very tender and stays moist after it’s cooked.  But if you cannot get chicken tenders in your local market,  you can replace it with chicken breasts or thighs.

    Japanese Style Ume Shiso Pasta on a white plate and a glass of wine.

    This dish requires only 20 minutes from start to finish and it is a perfect light meal for upcoming warm summer days.  Thinking ahead, we paired up this refreshing summery pasta with fruity rosé wine.  Mr. JOC would like to review the following wine.

    Wine, Endless Crush on a table.

    When the weather is warm or hot outside, it’s easy to lose our appetite.  This ume shiso pasta is perfect for hot summer days as the slightly tangy and salty taste of ume wakes up your sleepy palate.  On hot days like these, my favorite type of wines to drink and relax are Rosé wine.  For this ume shiso pasta recipe, we paired it with Inman Family’s 2013 Endless Crush Rosé of Pinot Noir.  The Endless Crush Rosé is amazingly smooth and full of bright fruit flavors and complements the pasta really well.  What makes this rosé unique from is that Kathleen Inman the winemaker intentionally pressed Pinot Noir for this wine, and not a product of the Sanigée method.  The wine’s inviting pink color and its fruity aroma and flavors cools you down sip by sip.  The initial flavors has hints of strawberry and guava and ends with a slightly mineral finish.  Going to a summer bbq or party?  Bring a bottle and share with friends!

    Japanese Style Ume Shiso Pasta on a white plate.

    To be honest, this is probably one of my favorite Japanese style pastas she made.  I hope you give this a try.  You’ll love how simple ingredients play well in this quick recipe.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    Please note: We received no compensation for this review. We received a bottle of Endless Crush from Jarvis Communication free of charge to use in exchange for an honest review.

    0 from 0 votes
    Japanese Style Ume Shiso Pasta | Easy Japanese Recipes at JustOneCookbook.com
    Ume Shiso Pasta
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    Instructions
    1. Gather all the ingredients.

      Ume Shiso Pasta Ingredients
    2. Cook spaghetti according to the package instruction in lightly salted boiling water. However, as we will be further cooking spaghetti with the sauce, cook about 1 minute less than the package instruction. Make sure to reserve about ½ cup of pasta cooking water before you drain the spaghetti into a colander.
      Ume Shiso Pasta 1
    3. Meanwhile, roll up shiso leaves and julienne into thin strips.
      Ume Shiso Pasta 2
    4. Slice garlic and discard the bottom part of buna shimeji mushrooms.
      Ume Shiso Pasta 3
    5. Remove a seed from umeboshi and discard. Then mince into small pieces.
      Ume Shiso Pasta 4
    6. Slice the chicken tender diagonally into 1 inch pieces (this cutting technique is called “Sogigiri”). Sprinkle salt and pepper.
      Ume Shiso Pasta 5
    7. Sprinkle the flour over the chicken and coat it well with your hands.
      Ume Shiso Pasta 6
    8. Heat the olive oil on medium high heat and cook garlic until fragrant.
      Ume Shiso Pasta 7
    9. Add the chicken and cook until no longer pink. Then cook the shimeji mushrooms till coated with oil.
      Ume Shiso Pasta 8
    10. Add ¼ cup of the pasta cooking water, soy sauce, and umeboshi.
      Ume Shiso Pasta 9
    11. When the chicken is coated with the sauce, add the spaghetti into the pan.
    12. Using a tong, coat the spaghetti well with the sauce. If you need more sauce, add the pasta cooking water and soy sauce and adjust the flavor. Season with salt and freshly ground black pepper to your taste.
      Ume Shiso Pasta 10
    13. Garnish with shiso leaves and shredded nori on top.
      Ume Shiso Pasta 12
    Recipe Notes

    Dried spaghetti: One serving of pasta is 3 to 4 oz. (85 to 113 g) if it is the only course.

    Chicken tenders: These are also known as chicken fingers and chicken strips. I like to use this part of chicken because they are moist when cooked. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

     

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • A_Boleyn wrote:
    • A_Boleyn wrote:
  • Kate @ Diethood wrote:
  • Veronica Cervera wrote:
  • Elizabeth @Mango_Queen wrote:
  • Nolwenn wrote:
    • Nami wrote:
  • Maureen | Orgasmic Chef wrote:
  • Choc Chip Uru wrote:
  • Gourmet Getaways wrote:
  • Muna Kenny wrote:
  • [email protected] Riffs wrote:
  • Albert Katsuyama wrote:
    • Nami wrote:
      • Albert Katsuyama wrote:
        • Nami wrote:
  • Hotly Spiced wrote:
  • Chantal wrote:
  • The Ninja Baker wrote:
  • Medeja wrote:
  • Monica wrote:
  • Casey wrote:
    • Nami wrote:
  • Maggie wrote:
  • Des @ Life’s Ambrosia wrote:
  • Joyti wrote:
  • Laura (Tutti Dolci) wrote:
  • Baby Sumo wrote:
  • Ella-HomeCookingAdventure wrote:
  • nipponnin wrote:
  • Holly | Beyond Kimchee wrote:
  • Jeanette | Jeanette’s Healthy Living wrote:
  • Jessica wrote:
  • cquek wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Ramona wrote:
  • Raymund wrote:
  • Katerina wrote:
  • Sissi wrote:
  • Karen Ono wrote:
    • Nami wrote:
      • Donkichi wrote:
        • Nami wrote:
  • Charles wrote:
    • Charles wrote:
  • Lynna wrote:
  • mjskit wrote:
  • PolaM wrote:
  • Megumi wrote:
    • Nami wrote:
      • Megumi wrote:
        • Nami wrote:
  • Megumi wrote:
    • Nami wrote:
      • Megumi wrote:
  • Jackie Kon wrote:
  • Wesley Tetsuji Kan wrote:
    • Nami wrote:
  • Ophelia Woo wrote:
    • Nami wrote:
  • Zac wrote:
    • Nami wrote: