Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce ~ Happy Cooking - now is being sought after by many civil around us, one of them is Buddy. they indeed have get used to use internet on smartphone to looking for information to be used insight. Therefore We give Information around Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce is can we make it example.
our able cook Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce to take advantage of 11 ingredient 6 step. the following Your way for cook it.
The composition for cooking Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce
- capable need to provide 100 grams Chicken tenders (or breast meat).
- Please buddy prepare 1 Japanese leek (or green onion).
- capable need to provide too 2 ★ Umeboshi.
- Also add 1 tbsp ★ Mentsuyu (3x concentrate).
- Buddy also needs 1 tsp ★ Vinegar.
- capable need to provide 1 ★ Shio-kombu.
- Buddy also needs 1/2 tsp Dashi stock (or kombu tea).
- Please buddy prepare 150 ml Pasta cooking water.
- You need to prepare Topping examples:.
- Please buddy prepare 1 Shiso leaves, nori seaweed, sesame seeds, yukari.
- capable need to provide 2 Umeboshi.
The Instructions how to cook Just Like That Restaurant's: Umeboshi and Chicken Tender Pasta with Kombu Sauce
- Remove the pits from the ★ umeboshi, and mince into a paste. Cut the chicken tenders into bite-sized pieces, and season with salt and pepper. Slice the leek or green onion on the diagonal..
- Cook the pasta in plenty of boiling water with 1 teaspoon of salt. Just before the pasta is cooked, take out 150 ml of the cooking water, and dissolve the dashi stock granules..
- 4 minutes before the pasta is cooked, heat oil in a frying pan and stir fry the chicken. When the chicken is cooked, add the leek or green onion..
- Add the pasta cooking water with dashi and the ★ ingredients to the frying pan, then add the pasta. Adjust the flavoring with shio-kombu. Turn off the heat while there's still a lot of liquid in the pan..
- Transfer immediately to serving plates, add the toppings of your choice and it's done. If you add more umeboshi on top it'll be even more delicious. If you have some umeboshi paste in a tube, that's perfect..
- It's healthier if you steam the chicken and put it on top at the end, almost like the restaurant version. Take a look atby user "An anne". https://cookpad.com/us/recipes/159077-diet-friendly-sake-steamed-chicken-tenders.
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