This has to be one of my favourite Japanese pasta dishes; Ume Shiso Spaghetti. Ume is of course refering to the pickled plum 'ume boshi' and shiso being the beefsteak plant. I had a little of my 'pink' roast chicken left over in the freezer, so I chopped that up along with some naga-negi onion and shiitake mushroom. I fried it in a bit of olive oil, then added fresh shiso leaves and mashed ume boshi. I did cheat a little and sprinkle some ume shiso furikake (rice seasoning) in as well. The spaghetti was tossed with this lovely mixture and was oh so delicious! It is a lighter version of pasta and does not leave you feeling heavy. We also had a hearty salad and some garlic toast. By the way, I broke the spaghetti in half and found it much easier to mix with the other ingredients in this manner.
Tomorrow we will have Thanksgiving dinner with my parents and I will prepare a raspberry pie. I made the crust today and froze it...here's hoping it is okay!
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