Umeboshi is a tart salty plum, pickled with red shiso (beefsteak) leaves. Made of a treasured variety of plum called 'nanko', prized for its juicy pulp, delicious flavor and high citric acid content. Called 'The king of alkaline foods', umeboshi plums are an ancient Japanese food used to balance and strengthen. Highly valued as a digestive aid. Ideal for sushi, rice balls, salad dressings, beverages and more.
1 Tbs cooking oil
4 large chicken thighs
1 mediuim onion sliced thin
6 large umeboshi, pits removed
1 cup dry white wine
1/4 cup red shiso leaves chopped
1/2 teaspoon lavender (optional)
Pat the chicken dry with paper towels (this helps the chicken brown because there’s less moisture to burn off) then generously salt and pepper. Heat a dutch oven or heavy bottomed pot with a lid over medium-high heat until hot. Add the oil then add the chicken, skin side down. Fry until golden brown (about 7 minutes), then flip and fry until the other side is browned (another 5 minutes).
Transfer to a plate and drain off all but 1 tablespoon of oil. Add the onions and saute until caramelized (about 15 minutes). Add the chicken and any collected juices back in, along with the umeboshi, wine, shisho leaves and lavender. Cover with a lid and simmer over medium low heat for 45-50 minutes. When it’s done, the chicken should fall of the bone when gently prodded.
Taste for salt, and adjust seasonings as needed. Serve the whole chicken thighs with rice, or debone the chicken and toss it with pasta.