Ume Butter Soy Pasta

Butter mellows the sourness of umeboshi in this Japanese-style pasta.

Ingredients (serves 2)

• 160 g spaghetti
• 2 umeboshi
• 20 g butter
• 1 tsp soy sauce
• 4 shiso leaves and shredded nori, to taste

Method

1. Pit and chop the umeboshi.
2. Cook the spaghetti as directed on the packet (keep about 2 tbsp of the cooking water).
3. In a bowl, mix the umeboshi, butter, soy sauce and cooking water, then add the hot spaghetti and toss well.
4. Serve topped with shredded shiso and nori.

Tips

• Use less salt in the pasta water to balance the salt of the umeboshi.

Salt levels vary widely between umeboshi. If you are watching your salt, use a low-salt type or adjust the amount.