Japan · No.75 / 103
Ume Shiso Pasta
Ume Shiso Pasta
A tossed pasta balancing pounded umeboshi and fresh shiso with tuna, bonito-based noodle soup concentrate, olive oil and garlic.
Log a cooked day
This log is stored only in this browser. Choosing a dish does not log it.
Meet the dish
Japanese home cooking
Round the tartness of ume and green fragrance of shiso with tuna and dashi savoriness.
Pasta shapes to use
- Spaghetti
Key ingredients
- Umeboshi
- Shiso
- Canned tuna
- Onion
- Bonito-based noodle soup concentrate
- Olive oil
- Garlic
Follow the cooking scenes
-
Step 1: Prepare ume and shiso
Pit and pound the umeboshi into a paste, then cut the shiso into fine ribbons.
-
Step 2: Make the dressing
Mix tuna with its liquid, ume paste, bonito-based noodle soup concentrate, olive oil and grated garlic without heating.
-
Step 3: Cook onion with the pasta
Add onion about two minutes before the spaghetti is done, softening its bite while retaining texture.
-
Step 4: Toss while hot
Drain and immediately toss the pasta and onion with the dressing. Add shiso only after plating.
What to watch for
- Reduce added salt because umeboshi and noodle soup base are both salty.
- Keep shiso on the surface rather than wilting it into the hot sauce.
What sets it apart
Its light structure comes from tart ume and fragrant shiso rather than butter-soy richness.