Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, just like that restaurant's: umeboshi and chicken tender pasta with kombu sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is something which I have 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 must first prepare a few components. 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 can achieve that.
The ingredients needed to make Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce:
- Get 100 grams Chicken tenders (or breast meat)
- Make ready 1 Japanese leek (or green onion)
- Take 2 ★ Umeboshi
- Prepare 1 tbsp ★ Mentsuyu (3x concentrate)
- Prepare 1 tsp ★ Vinegar
- Take 1 ★ Shio-kombu
- Prepare 1/2 tsp Dashi stock (or kombu tea)
- Prepare 150 ml Pasta cooking water
- Take Topping examples:
- Take 1 Shiso leaves, nori seaweed, sesame seeds, yukari
- Prepare 2 Umeboshi
See recipes for Umeboshi- Japanese pickled plums / salt-preserved plums too. See more ideas about Umeboshi recipe, Fall fruits, Fruit. See more ideas about Recipes, Food, Asian recipes. See recipes for Ponzu & Ume Sauce with Eggplants too..
Steps 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
Used this as a dipping sauce for chicken and pork potstickers. Didn't have any mirin, so I substituted dry sherry which worked out great. I will be trying this with chicken tenders soon, but we actually enjoyed this sauce with the potstickers better than our typical peanut or sweet & sour dipping sauces. See more ideas about Food, Cooking, Japanese food. This classic sauce deserves a place in your repertoire.
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