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Prepare Chicken tenders.
Prepare leaves Shiso leaves.
Prepare Umeboshi.
You need to prepare Egg.
Use Flour.
Prepare Panko.
Prepare Salt and pepper.
You need Oil for frying.

Remove the sinew from the chicken tender and butterfly it. Season it with salt and pepper. Remove the seed from the umeboshi and chop it up to mince..
Place the shiso leaf and umeboshi on the chicken tender. Fold the chicken over to sandwich them..
Dredge with flour, egg, and panko in order. Heat the oil to medium high..
Start by frying the chicken over medium heat and gradually turn up the flame. Deep-fry until they are golden brown..
Transfer them onto a rack to drain any excess oil..
Slice them in half, and dish them up..
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