Japanese Style Ume Shiso Pasta - cooking recipe

Ingredients

Ume Bishio
10 umeboshi
1/4 cup sugar
2 tablespoons mirin
10 green shiso, washed
300 g dried spaghetti (thin)
30 g butter
salt

Preparation

For Ume Paste/Ume Bishio:
First soak umeboshi in water for 3-4 hours to remove some of the saltiness. It is best to change water every hour.
Remove umeboshi pits by using a small knife. Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste.
Using a small pan, combine ume paste, sugar, and mirin over low heat. Turn down to simmer and stir frequently. It is done when the paste becomes shiny. This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color.
Remove from heat.
Gather shiso leaves and roll into pencil shape. Slice thinly into chiffonade.
Place butter in a large bowl and beat until creamy. Combine 3 T ume paste and mix well.
Boil spaghetti until al dente and drain. Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl.
Serve either hot or at room temperature.