Umeboshi and Shiso Chicken Cutlet - Appetizers to Serve with Drinks

Remove the skin from the chicken, butterfly it, then thinly slice it diagonally. Season with salt and pepper. If the meat is thick, cover with plastic wrap and pound it out.

Cut the shiso leaf in half lengthwise. Spread a thin layer of umeboshi on top of the chicken, top with the shiso, then wrap.

Prepare the tempura batter on the thick side, then quickly dredge the chicken from Step 2, coat in the panko, then deep fry in 180C oil.

Serve on plate with cabbage. It has a sufficient amount of seasoning, but serve it with other condiments, such as ponzu sauce, to taste.