Step 1

Gather all the ingredients.

Step 2

Cook spaghetti according to the package instruction in lightly salted boiling water. However, as we will be further cooking spaghetti with the sauce, cook about 1 minute less than the package instruction. Make sure to reserve ½ cup of pasta cooking water before you drain the spaghetti into a colander.

Step 3

Meanwhile, roll up shiso leaves and julienne into thin strips.

Step 4

Slice garlic and discard the bottom part of buna shimeji mushrooms.

Step 5

Remove a seed from umeboshi and discard. Then mince into small pieces.

Step 6

Slice the chicken tender diagonally into 1 inch (2.5 cm) pieces (this cutting technique is called “sogigiri") and season them with salt and pepper.

Step 7

Sprinkle the flour over the chicken and coat it well with your hands.

Step 8

Heat the olive oil on medium high heat and cook garlic until fragrant.

Step 9

Add the chicken and cook until no longer pink. Then cook the shimeji mushrooms till coated with oil.

Step 10

Add half (¼ cup) of the reserved pasta cooking water, soy sauce, and umeboshi.

Step 11

When the chicken is coated with the sauce, add the spaghetti into the pan.

Step 12

Using a tong, coat the spaghetti well with the sauce. If you need more sauce, add the pasta cooking water and soy sauce and adjust the flavor. Season with salt and freshly ground black pepper to your taste.

Step 13

Garnish with shiso leaves and shredded nori on top.

Step 14

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.