'Umeboshi', Tomato & Shiso Spaghetti

Name: 'Umeboshi', Tomato & Shiso Spaghetti
Yield: 1 serving
Cuisine: British
Ingredients: Spaghetti 1 serving; 2 Umeboshi (Pickled Plums); 1 Tomato; 5-6 leaves Shiso (Perilla) *thinly sliced; 1 small clove Garlic *grated; 1/2-1 tablespoon Soy Sauce; Toasted Sesame Seeds; Extra Shiso; Fresh Chilli *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 serving

Spaghetti 1 serving
2Umeboshi (Pickled Plums)
1Tomato
5-6 leavesShiso (Perilla) *thinly sliced
1small clove Garlic *grated
1/2-1 tablespoonSoy Sauce
Toasted Sesame Seeds
Extra Shiso
Fresh Chilli *optional

Saved

Steps

1

Cook Spaghetti in a large saucepan of salted boiling water as instructed.
2

Remove the pip from 'Umeboshi' and mince. Dice the Tomato into small pieces.
3

Place 'Umeboshi', Tomato, Shiso, Garlic and Soy Sauce in a bowl and mix well. Fresh Chilli can be added to this sauce.
4

When the Spaghetti are cooked, drain and pour COLD water over, then drain well.
5

Mix cooked Spaghetti and the Tomato & Umeboshi mixture. Sprinkle some Toasted Sesame Seeds and extra sliced Shiso on top and enjoy.