Remove the pit from the umeboshi, and use a knife to mince into a paste. Stir with sake and set aside. Slice the shiso into thin strips. Fillet the fish and place skin-side up. Season with salt and pepper; flatten and dust with katakuriko.
Heat vegetable oil (not listed) in a frying pan. Fry both sides over medium heat, then remove from the pan.
Use a paper towel to wipe the frying pan clean. Heat the umeboshi-sake mixture until the alcohol evaporates, then add the soy sauce.
Return the fish to the frying pan and baste with the sauce, garnish with the shiso leaves, and it's done.
Story Behind this Recipe
This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.
The umeboshi gives this dish the sweet-salty flavor, so use big ones.