Japanese-style Pasta with Chicken Soboro and Shimej

Name: Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 grams Pasta; 1 packages Shimeji mushrooms; 1 small clove Garlic; 1 tsp Consomme granules; 1 tbsp Soy sauce; 1 tsp Sake; 1 Salt and pepper; 10 grams Butter; 120 grams Ground chicken; 100 ml Water; 1 tbsp Sake; 1/2 tbsp Sugar; 1/2 tbsp Mirin; 1 tbsp Soy sauce; 1 Grated ginger; 1 as much (to taste) Umeboshi paste; 3 leaves Shiso leaves; 1 as much (to taste) Shredded nori seaweed

Servings: persons

160 grams Pasta
1 packages Shimeji mushrooms
1 small clove Garlic
1 tsp Consomme granules
1 tbsp Soy sauce
1 tsp Sake
1 Salt and pepper
10 grams Butter
120 grams Ground chicken
100 ml Water
1 tbsp Sake
1/2 tbsp Sugar
1/2 tbsp Mirin
1 tbsp Soy sauce
1 Grated ginger
1 as much (to taste) Umeboshi paste
3 leaves Shiso leaves
1 as much (to taste) Shredded nori seaweed

1
Cut away the hard bottoms from the shimeji mushrooms, and wash well.
2
Chop the garlic finely.
3
Shred the shiso leaves into thin strips.
4
Put all the ingredients listed for the chicken soboro in a frying pan to cook until the liquid is almost reduced, all the while mixing with 4 cooking chopsticks.
5
Cook the pasta.
6
About 3 minutes before it's cooked, start frying the garlic in the butter.
7
When a nice aroma is released, add the shimeji mushrooms to cook further.
8
Put about 2 ladles of the water in which the pasta was cooked.
9
Once it comes to the boil, add the chicken soboro.
10
Season with salt and pepper.
11
Combine the sauce and the cooked pasta in the frying pan over high heat.
12
Add the nori seaweed, shiso leaves, and umeboshi pickled plum on top and it's done.
13
The photo shown has no nori.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 160 grams Pasta, 1 packages Shimeji mushrooms, 1 small clove Garlic, 1 tsp Consomme granules, and more.

Yes, Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions