Ume Shiso Pasta Recipe

OMG, I just whipped up this incredible Ume Shiso Pasta, and it’s giving my taste buds a first-class trip to flavor town! The combo of tart umeboshi and fragrant shiso mingling with garlicky pasta is seriously a game-changer—perfect for when you want to feel fancy without actually trying.

I enjoy infusing my pasta dishes with Japanese flavors, and this Ume Shiso Pasta is a delicious unity of savory and tangy elements. The earthy shiso leaves and tart umeboshi plums pair so nicely with spaghetti, creating a dish that is equal parts refreshing and satisfying and also quite nutritious.

Ume Shiso Pasta is the perfect summer meal.

Ume Shiso Pasta Recipe Ingredients

• Spaghetti: Rich in carbohydrates, it provides energy.
• Olive Oil: Contains healthy fats, supports heart health.
• Shiso Leaves: Aromatic, adds fresh, herbal flavor.
• Umeboshi Plums: Sour, salty, aids digestion.
• Garlic: Boosts immunity, adds pungent depth.
• Soy Sauce: Provides umami, enhances savory taste.
• Mirin: Adds subtle sweetness, balances flavors.
• Sesame Seeds: Offer crunch, rich in protein and minerals.

Ume Shiso Pasta Recipe Ingredient Quantities

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• 200g spaghetti or other pasta of choice
• 2 tablespoons olive oil
• 4-5 shiso leaves, thinly sliced
• 3-4 umeboshi plums, pitted and finely chopped
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (optional)
• 2-3 tablespoons pasta cooking water
• Pinch of salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons toasted sesame seeds (optional, for garnish)

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How to Make this Ume Shiso Pasta Recipe

1. Take a large vessel, filled with salted water, and bring it to a full boil. Place the spaghetti into that pot and let it cook until it achieves the perfect al dente finish. This should happen in accordance with whatever instructions your spaghetti package has. When the spaghetti is done, make sure to reserve 2 or 3 tablespoons of that lovely starchy cooking water. Then, drain the pasta.

2. As the pasta is cooking, in a large skillet, over medium heat, warm the olive oil. When the oil is hot, add the minced garlic. Sauté the garlic until it is fragrant, about 1 minute.

3. Finely chop the umeboshi plums, and then add them to the skillet. Stir them together with the garlic and olive oil so that everything is well combined.

4. Add the soy sauce and mirin (if using) to the skillet, and let it simmer. The soy sauce and mirin will give the dish a mild sweetness and enhance the flavors.

5. Incorporate the tender pasta into the skillet, together with the set-aside water from the pasta pot, and mix thoroughly to dress the strands with the sauce.

6. Add the shiso leaves, sliced very thinly, to the pasta, and toss once more to distribute the shiso evenly throughout the entire dish.

7. Pasta should be seasoned with a little bit of salt and with freshly ground black pepper to taste.

8. Keep tossing the pasta on low heat until everything is well mixed together, and the pasta has been heated all the way through.

9. Put the pasta on serving plates.

10. If you wish, you can add toasted sesame seeds as a garnish; but whatever you do, serve it right away. And, of course, enjoy your delicious Ume Shiso Pasta!

Ume Shiso Pasta Recipe Equipment Needed

1. Large pot
2. Large skillet
3. Cutting board
4. Sharp knife
5. Wooden spoon or silicone spatula
6. Measuring spoons
7. Tongs or pasta fork
8. Serving plates or bowls

FAQ

• What are umeboshi plums?Umeboshi plums hail from Japan and are plums that have been salted and pickled. They have a flavor that is almost impossible to pin down; salty, yes, but also tangy, puckery, and sweet in (and with) a certain way.
• Can I use a different kind of pasta?You may substitute spaghetti with any pasta of your choice, such as linguine or angel hair.
• What is shiso and where can I find it?The aromatic herb shiso appears in Japanese cooking and is often used as a garnish. The bright green leaves have a uniquely bold flavor that is best described as somewhere between mint and basil, with a hint of anise.
• Is mirin necessary in this recipe?Optional but adds subtle sweetness, mirin balances the flavors. You can omit it or substitute a bit of sugar or honey.
• How can I make this dish gluten-free?Ensure that the pasta you use is gluten-free, and also ensure that the soy sauce you use is gluten-free.
• Can I prepare this dish in advance?You can enjoy it right after you make it. But you can also make three of it components and chop the ingredients beforehand. Then, right before serving, cook the pasta and combine it with the sauce and other components. In which case, you’ll want to use the recipe that follows.
• Are sesame seeds necessary?You can add sesame seeds. They double as a crunch garnish. They also add a nice note of extra flavor.

Ume Shiso Pasta Recipe Substitutions and Variations

Spaghetti: For a gluten-free option, use gluten-free pasta, or substitute with soba noodles for an interesting texture.
Shiso leaves: Use fresh basil or a small amount of mint as a substitute if shiso is not available.
Umeboshi plums: For a comparable zesty taste, use a blend of pickled ginger and a drop of rice vinegar.
Sesame oil adds a nutty twist, while avocado oil offers a neutral flavor. These are all suitable substitutes for olive oil in any given recipe.
Mirin: If mirin is not to hand, use a teaspoonful of sugar mixed with a tablespoonful of rice vinegar or white wine.

Pro Tips

1. Perfect Timing for Al Dente Start heating your skillet with olive oil around the halfway point of the pasta’s cooking time. This ensures your garlic is perfectly sautéed, and all ingredients are ready to be combined immediately with freshly drained pasta, maximizing flavor infusion.

2. Balancing Umeboshi’s Intensity Umeboshi plums can be quite tart and salty. Adjust the amount according to your taste preference, especially if you’re less familiar with their flavor profile. You can start with fewer plums and add more as needed.

3. Mirin Enhancements If you opt to use mirin, let it simmer gently with the soy sauce to allow the alcohol to evaporate and the flavors to meld, adding a subtle sweetness that balances the dish’s overall taste.

4. Shiso Leaf Preparation Roll the shiso leaves into a tight cylinder before slicing them thinly. This technique, known as chiffonade, will help you achieve uniform slices, aiding even distribution of flavor throughout the pasta.

5. Toasted Sesame Seed Depth Toast the sesame seeds in a separate dry skillet until they’re golden brown, if not already toasted. This step releases their natural oils and enhances their nutty aroma, adding depth and texture when sprinkled atop the finished pasta.