Remove umeboshi meat and mash them. Cut off stem off of shiso leaves and cut in half if necessary.

Heat canola oil in a pan. Once heated, place chicken tender (the bottom part) and lower heat to medium. Start rolling and cook about for 3 minutes until all the the surface gets brown crispy (but not the top part).

Place a lid, and cook for another 5 minutes or so on low/medium heat until chicken is throughly cooked.