Chilled Pasta with Pork and Herbs

1. 1

   Pound the umeboshi (with the seed removed).

2. 2

   Combine the ingredients in a bowl.

3. 3

   Boil the pork and chill in cold water.

4. 4

   Drain excess water.

5. 5

   Boil the pasta.

6. 6

   Julienne the shiso, cut the mitsuba into 3 cm long pieces, julienne the myoga ginger.

7. 7

   Once the pasta has boiled, cool it under running water.

8. 8

   Drain the water and add 1 tablespoon of olive oil.

9. 9

   Place the pasta on a dish and top with the mitsuba, myoga ginger, and shiso.

10. 10

    Lastly, pour over the umeboshi dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.