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
Keyword Japanese chicken recipe, Japanese pan seared chicken
Prep Time 2minutes
Cook Time 5minutes
Total Time 7minutes
1lbsBoneless Chicken Thigh
1tbspNeutral Cooking Oilno taste
1/2tbspChopped Regular Flavor Umeboshican sub with ume paste
1/2tspToasted Sesame Seedoptional
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!