Steps

1. Remove the skin from 1 Chicken Thigh (approx. 250g). Take 1 Umeboshi, remove the pit, mash it, and spread it inside the hollow part of the chicken. [This is the key!] The skin traps the plum's aroma and eliminates the chicken's gamey smell.
   🕒 01:18
2. In a small pot, combine 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, 3 tbsp Cooking Sake (Rice Wine), and 2 slices of Ginger.
   🕒 02:08
3. Add the pits from 2 Umeboshi (from the plum spread on the skin and the one reserved for garnish) to the pot and mix briefly.
   🕒 02:46
4. Place the prepared Chicken Thigh, skin-side down, into the pot with the mixed seasonings and bring to a simmer. [This is the key!] Starting to cook from a cold state makes the chicken tender and allows the flavors to penetrate better.
   🕒 03:09
5. Spoon the simmering liquid over the chicken thigh as it comes to a boil. Once boiling, cover with a lid, reduce heat, and simmer until tender and moist.
   🕒 03:22
6. When the chicken is cooked, make cuts in the remaining 1 Umeboshi and add it to the pot to enhance the flavor.
   🕒 03:52
7. After adding the umeboshi, flip the chicken to coat it in the simmering liquid. Flip it several times while spooning the liquid over it to finish.
   🕒 04:10
8. Cut the chicken into bite-sized pieces and arrange them on a plate. Garnish with the remaining Umeboshi, drizzle with the simmering liquid, and finally add 3-4 Shiso Leaves.
   🕒 04:36