Remove the seeds from the umeboshi pickled plum and mince. Mix with the grated garlic.

Put Step 2 into a bowl and add the flour, mayonnaise, and sake and mix together.

Place the chicken into the Step 3 marinade and coat as much as possible.

Place the chicken in the pan with the skin side down and cook on medium heat until browned. Pour the marinade left in the bowl on top.

Once both sides are nicely browned, remove from the frying pan and cut into bite-sized pieces. Top with an abundant amount of green onion and it's all done!

I tried cutting the chicken before frying. I covered it with lots of green onion so you can't really see the meat. They cook faster when cut up, so there's no need to worry about the center being raw.

It's also tasty if you scatter on some shiso leaves.

It also came out good with chicken breasts. I topped them with bonito flakes in the photo.