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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!
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
Calories 629kcal


  • 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!



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