This easy Japanese pan seared chicken is topped with an ume shiso sauce that’s fragrant, tart and full of umami flavors. This Japanese style chicken recipe combines many traditional flavors that you can make right from your own kitchen!
When I’m looking for an easy weeknight dish to feed my family, many times it’s some type of stir-fry dish.
This week, Mark (my husband and co-recipe creator of LCA) made a wonderful pan-fried chicken dish with ume and shiso leaves that was very tasty full of classic Japanese flavors!
This combination of ume, shiso and ponzu with pan-fried chicken is such a delicious, savory meal that can be paired with a side of veggies, cauliflower rice, or fresh salad tossed with some wafu Japanese dressing!
It’s super easy to make too! So next time you’re looking for a new unique way to make some pan seared chicken, definitely give this delicious and Japanese style recipe a try!
What is Japanese Ume Shiso Pan Seared Chicken?
Cubed chicken thigh is pan-fried until golden brown then it is topped with a sauce made from ume, shiso, ponzu, sesame oil.
What is shiso leaves and what does it taste like?
Shiso is an herb in the mint family that has a very unique and fragrant flavor. It can be found in most Asian or Japanese grocery stores.
What’s umeboshi and where can I get it?
Umeboshi, or ume for short, is salted Japanese and preserved plums. It adds an addicting, savory and sour flavor to any dish. Umeboshi is a common household staple in Japanese households and can be eaten alone or chopped and mixed in rice, stir fry dishes, or even sauces.
What kind of ponzu sauce do you recommend using?
Ponzu is a citrus infused soy sauce and compliments various Japanese recipes very well. The brand we recommend using is Mizkan, which can be found in most Asian supermarkets. Amazon does carry it too, but the pricing is too expensive for us to recommend.
Do you have any tips for making this Japanese pan seared chicken recipe?
- For best results, use wasabi made from wasabi powder and real umeboshi. But you can also use wasabi and umeboshi paste that both come in a tube for ease of use.
- There is also an ume paste found in Japanese stores that can also be used for this recipe as well.
- Don’t pour sauce over chicken until ready to enjoy and this Japanese chicken recipe is best served as a hot dish!
Looking for more Japanese recipes?
- Tonkatsu – Japanese Pork Cutlet
- Tonjiru Pork Miso Soup
- Japanese Curry with Cauliflower Rice
- Japanese Chicken Egg Bowl – Oyakodon
- Japanese Style Garlic Steak
Now, let’s get making some Japanese Style Pan Seared Chicken!
- Prepping Time 2M
- Cooking Time 5M
- Total Time 7M
- Net Carb/Serv ~2g
- Servings 2
1) Gather all the ingredients.
2) Chop chicken thighs into bite-size cubes and set aside.
3) De-pit umeboshi and finely chop along with shiso leaves as shown below.
5) In a large Teflon frying pan, add cooking oil and bring up to temp on high heat. Once up to temp, reduce heat to medium-high, add in chicken, sprinkle on salt and black pepper and cook for 4-5 minutes while occasionally stirring or until chicken is browned.
6) Once chicken is browned, remove from heat, mix in the sauce from step 4) and then transfer to a serving plate. Top with optional Toasted Sesame Seed and enjoy hot!
Hope you enjoy your Japanese Ume Shiso Pan Seared Chicken!
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Japanese Ume Shiso Pan Seared Chicken
- 1 lbs Boneless Chicken Thigh
- 1 tbsp Neutral Cooking Oil no taste
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 tbsp Chopped Regular Flavor Umeboshi can sub with ume paste
- 4 Shiso Leaves
- 1/4 tsp Wasabi Paste
- 2 tbsp Ponzu
- 1 tbsp Sesame Oil
- 1/2 tsp Toasted Sesame Seed optional
- Gather all the ingredients.
- Chop chicken thighs into bite-size cubes and set aside.
- De-pit umeboshi and finely chop along with shiso leaves as shown below.
- In a mixing bowl, add chopped umeboshi, chopped shiso leaves, Wasabi Paste, Ponzu, Sesame Oil and mix until well combined.
- In a large Teflon frying pan, add cooking oil and bring up to temp on high heat. Once up to temp, reduce heat to medium-high, add in chicken, sprinkle on salt and black pepper and cook for 4-5 minutes while occasionally stirring or until chicken is browned.
- Once chicken is browned, remove from heat, mix in the sauce from step 4) and then transfer to a serving plate. Top with optional Toasted Sesame Seed and enjoy hot!
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