Japanese Ume Shiso Pan Seared Chicken

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!

Japanese ume shiso pan seared chicken recipe being picked up with a pair of chopsticks

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!

Japanese ume shiso pan seared chicken recipe served on a plate with a pair of chopsticks top down shot

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.

Japanese umeboshi pickled plums and ume paste tube to be used in a pan seared Japanese chicken recipe

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.

Japanese style ponzu sauce used in various Japanese cooking recipes

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-shiso paste found in Japanese stores that can also be used for this recipe as well.  Lastly, don’t pour sauce over chicken until ready to enjoy and this Japanese chicken recipe is best served as a hot dish!

The special ingredients needed for this recipe are umeboshi (or ume paste), Wasabi Paste, Ponzu, Sesame Oil, and optional Toasted Sesame Seed.  All these can be picked up on Amazon or a local Asian Supermarket.

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

Ingredients

Directions

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.

4) In a mixing bowl, add chopped umeboshi, chopped shiso leaves, Wasabi Paste, Ponzu, Sesame Oil and mix until well combined.

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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More Recipes

Japanese ume shiso pan seared chicken recipe served on a plate with a pair of chopsticks close up

 

Japanese ume shiso pan seared chicken recipe served on a plate with a pair of chopsticks top down shot

 

Japanese Ume Shiso Pan Seared Chicken

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!
5 from 2 votes
Course: Appetizer, Lunch, Main Course, Side Dish
Cuisine: Japanese
Keyword: Japanese chicken recipe, Japanese pan seared chicken
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2
Print Recipe
Calories: 629kcal

Ingredients

  • 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

Instructions

  • 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!

Video

Nutrition

Calories: 629kcal | Carbohydrates: 2g | Protein: 37g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 660mg | Potassium: 473mg | Fiber: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
*Values Based Per Serving
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