'Umeboshi', Tomato & Shiso Spaghetti

Cook Spaghetti in a large saucepan of salted boiling water as instructed.

Remove the pip from 'Umeboshi' and mince. Dice the Tomato into small pieces.

Place 'Umeboshi', Tomato, Shiso, Garlic and Soy Sauce in a bowl and mix well. Fresh Chilli can be added to this sauce.

When the Spaghetti are cooked, drain and pour COLD water over, then drain well.

Mix cooked Spaghetti and the Tomato & Umeboshi mixture. Sprinkle some Toasted Sesame Seeds and extra sliced Shiso on top and enjoy.