Chop the green onion into small slices and set aside.
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.
Heat some oil in a frying pan and sauté the minced garlic until fragrant.
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.
Story Behind this Recipe
I wanted to create a chicken recipe that isn't too heavy or greasy so I can have lots of it.
Since chicken is bulky and difficult to cook all the way through, cutting it into bite-sized pieces before frying is alright as well.
Even without marinating the chicken in the marinade and just mixing it in right before frying, the flavor settles into the meat really well.
I also made it successfully and deliciously with chicken breasts.