Ingredients

- chicken breast

- 6 umeboshi

- shiso leafs

Cut the chicken breast in thin slices. Take out the plum stone and mash the umeboshi plum.

Wash the shiso leafs. For each chicken slice add one shiso leaf and some umeboshi plum.

Roll them up. Cut them to have 3cm pieces long. In a long wood stick place the chicken rolls.

Depending how long is your stick you can add as many pieces you want. Cook them in a non-stick pan. Oil is not necessary but you can add one tablespoon of vegetable oil if they stick too much to the pot.

Turn them few times until the chicken is cooked and they are tanned on both sides. Serve hot.