Fillet the fish into three sections (two fillets and the middle bone section), and sprinkle on some salt and a little sake (not listed).
Combine the soy sauce, mirin, sugar and sake, and mix the beaten umeboshi and shredded shiso leaves. Set some shiso aside for decoration.
Wipe the moisture from the fish fillets and coat them in katakuriko. Cook it in a frying pan until both sides are done. Add the sauce and let the flavours blend. It's done when the sauce has thickened.
Story Behind this Recipe
I just added refreshing umeboshi and shiso to my usual kabayaki sauce.
It's also nice with sardines or mackerel. If you don't have shiso leaves, it's fine with just the umeboshi.