Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado

Refreshing Umeboshi-Flavored Teriyaki Chicken & Avocado

This is a refreshing dish made with juicy chicken and rich avocado with umeboshi.
I recommend serving it on rice and adding some mayonnaise.

Ingredients: 2 servings

Chicken thigh meat
1 thigh (250 g)
Salt and pepper
a small amount
White flour
1 tablespoon
●Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
Umeboshi (※)
2 (25 g)
Shiso leaves
4 leaves
White sesame seeds
as needed


1. [Preparation Step 1:] Cut the chicken into bite-sized pieces. Season with salt and pepper and dust with flour.
2. [Preparation Step 2:] Cut the avocado into bite-sized pieces. Finely chop the umeboshi and combine with the A ingredients. Thinly slice the shiso.
3. Heat oil in a frying pan and cook the chicken, starting with the skin side down, until both sides are crispy (this should take about 8-9 minutes).
4. Wipe the excess oil from the frying pan and add the combined umeboshi and ● ingredients. Once it begins to lightly boil, add the avocado and simmer until it thickens.
5. Arrange on a dish, garnish with shiso, and sprinkle with sesame seeds.
6. You can also serve it over rice. Adding mayonnaise will add a rich flavor and is very delicious.

Story Behind this Recipe

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.