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You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce recipe. To make japanese-style pasta with chicken soboro and shimeji mushroom dressed in pickled plum sauce you need 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:

1. Get 160 grams Pasta
2. Provide 1 packages Shimeji mushrooms
3. Provide 1 small clove Garlic
4. You need 1 tsp ◎Consommé granules
5. Use 1 tbsp ◎ Soy sauce
6. Provide 1 tsp ◎ Sake
7. Get 1 Salt and pepper
8. Take 10 grams Butter
9. Take For the chicken soboro:
10. You need 120 grams Ground chicken
11. Get 100 ml Water
12. You need 1 tbsp Sake
13. Use 1/2 tbsp Sugar
14. You need 1/2 tbsp Mirin
15. Provide 1 tbsp Soy sauce
16. You need 1 Grated ginger
17. Take Toppings:
18. Get 1 as much (to taste) Umeboshi paste
19. You need 3 leaves Shiso leaves
20. Use 1 as much (to taste) Shredded nori seaweed

Instructions to make Japanese-style Pasta with Chicken Soboro and Shimeji Mushroom dressed in Pickled Plum Sauce:

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

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