Japanese Style Ume Shiso Pasta Food

JAPANESE STYLE UME SHISO PASTA

Steps:

• For Ume Paste/Ume Bishio:.
• First soak umeboshi in water for 3-4 hours to remove some of the saltiness. It is best to change water every hour.
• Remove umeboshi pits by using a small knife. Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste.
• Using a small pan, combine ume paste, sugar, and mirin over low heat. Turn down to simmer and stir frequently. It is done when the paste becomes shiny. This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color.
• Remove from heat.
• Gather shiso leaves and roll into pencil shape. Slice thinly into chiffonade.
• Place butter in a large bowl and beat until creamy. Combine 3 T ume paste and mix well.
• Boil spaghetti until al dente and drain. Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl.
• Serve either hot or at room temperature.

JAPANESE GRILLED CHICKEN TENDERS WITH UME AND SHISO

Steps:

• Soak four bamboo skewers in water for at least 1 hour. Remove the white, stringlike tendon from each chicken breast fillet. Make a long cut on one side of each fillet. Run a knife deeper into the fillet, from the top to the bottom, to make a long pocket. Do not cut through to the other side of the fillet.
• In a small cup, mix the pickled plum, sake, and mirin. Apply this paste in a thin layer to one side of the inside pocket of each fillet. Scatter shiso on top of the paste. Close the open edge of each breast fillet with a bamboo skewer.
• Heat a grill or broiler. Salt the outside of the fillets liberally on both sides, and cook the chicken on the grill or in the broiler, turning the skewers several times, until the chicken is cooked through, about 8 minutes. Serve the chicken hot.