Remove the sinew from the chicken tenderloins. Cut in half, and flatten by pounding with the back of a knife. Remove the seed from the umeboshi and chop finely to make a paste.
Cut the shiso leaves in half and lay on top of the chicken tenderloins from Step 1.
Place the flavored nori seaweed on top of the shiso leaves. The nori may stick out a bit, depending on the width of the chicken. In that case, cut off the pieces that stick out and use them to cover the fourth piece.
Cut the yam potatoes into bite sized pieces and place them on top of the nori, then add the pickled plum paste on top of that. (Wash the yamaimo well and use without peeling).
Wrap the rolls up tightly, starting at the end closest to you, and lay them seam side down.
Coat oil (not listed) in a frying pan. Line up the rolls from Step 5 seam side down in the pan. Cover and cook over low heat.
They're ready when both sides are brown Serve with soy sauce or ponzu sauce, if you like.
Story Behind this Recipe
I made a healthy dish with chicken tenderloins.
If the sinew is hard to remove at Step 1, just cut that part off. Don't worry if the chicken gets too thin and breaks when you pound it with the back of the knife. It'll be okay because you're going to wrap it up. In Step 4, if you lay the yamaimo closest to you, it will be easier to roll up.