Cut the chicken breast into large bite-sized pieces, and coat with katakuriko.
Cut the cucumber into rolling slices, and pat dry with paper towels to remove the moisture on the surface.
Combine the cooking sake, chicken soup stock granules and soy sauce. Remove the pit from the umeboshi, and chop the umeboshi until it turns into paste. Add the umeboshi paste into the seasonings you combined.
Heat the sesame oil in a frying-pan, and cook the chicken breast until golden brown. When it's cooked, remove from the pan and place on a plate.
Add more sesame oil in the frying-pan, and stir-fry the cucumber.
When the cucumber has browned, put the chicken breast back in the pan, and mix as if stir-frying.
Add the plum sauce you made at Step 3 into the pan to coat the meat and cucumber evenly.
Stir in the katakuriko slurry to thicken the sauce.
Story Behind this Recipe
I found this dish on the menu of a restaurant I happened to visit one day. I imagined what the taste was like from the name and photo on the menu, and I created my own version The result was pretty good I want to try the genuine version at the restaurant next time.
The chicken will be tough if you overcook it, so stir-fry the cucumber and chicken separately for the best result. Adjust the amount of umeboshi as you like. If you use the salty umeboshi, use 2 medium ones or 1 large one.