Grilled Chicken & Umeboshi

From Tokyo's Hiro, under the train tracks in Nakameguro, a simple recipe using some of my favorite local ingredients. I think despite the Asian flavors, this would blend right into an evening of predominantly mediterranean tapas. Apparently umeboshi plums are more closely related to apricots.

2 small chicken breasts halves, boneless and skinless

1/2 cup soy sauce

2 tblsp umeboshi plum paste (bainiku)

1 shiso leaf, chopped

1. slice chicken breasts on the diagonal into 1/4 inch thick pieces
2. drizzle soy sauce over chicken and let marinate
3. heat a large heavy skillet or grill over high heat; grill the chicken slices in the skillet until cooked while the center remains moist
4. arrange chicken slices on a serving plate, smear with plum paste, sprinkle with chopped shiso