My home-made ‘Umeboshi’ is just right to add saltiness & sourness to this pasta sauce. This is another perfect pasta dish on a hot day in summer. The key ingredients might be difficult for you to find, but they are often available from Asian grocery stores. Shiso (Perilla) can be replaced with Basil, just maybe …
Makes
1 Serving
Ingredients
1 serving Spaghetti
2 Umeboshi (Pickled Ume Fruits)
1 Tomato
5 to 6 Shiso (Perilla) leaves *thinly sliced
1 small clove Garlic *grated
1/2 to 1 tablespoon Soy Sauce *alter depending on the saltiness of ‘Umeboshi’
Toasted Sesame Seeds
Extra Shiso
Fresh Chilli *optional
Method
- Cook Spaghetti in a large saucepan of salted boiling water as instructed.
- Remove the pip from Umeboshi and mince. Dice the Tomato into small pieces.
- Place Umeboshi, Tomato, Shiso, Garlic and Soy Sauce in a bowl and mix well. Fresh Chilli can be added to this sauce.
- When the Spaghetti are cooked, drain and pour cold water over, then drain well.
- Mix cooked Spaghetti and the Tomato & Umeboshi mixture. Sprinkle some Toasted Sesame Seeds and extra sliced Shiso on top and enjoy.
Comments
Steve
14/12/2024
I am very curious about how you found ume in Australia to make your own umeboshi. I live in North Queensland so no chance to find them but amazingly I bought a bunch of fresh shiso red/green here and will try some of your recipes.
Hiroko
18/12/2024
Hi Steve. I have tried to make Umeboshi using common plums and also apricot, but I have given up making Umeboshi as some local Asian grocery store are now selling them. And also, I can make something very similar to Umeboshi using Rhubarb. Check out the recipe of Salty Rhubarb Paste. https://www.hirokoliston.com/salty-rhubarb-paste/