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Ingredients

• One 3 × 2½-inch [8 × 6-cm] piece of dried konbu kelp
• 1¾ cups [420 mL] musk lime juice (or kalamansi lime), or 1 cup [240 mL] lime juice with ¾ cup [180 mL] orange juice and 1 tablespoon [15 mL] grapefruit juice
• 1¾ cups [420 mL] dark soy sauce
• ⅓ cup [80 mL] mirin
• ¼ cup [60 mL] tamari soy sauce
• 1½ ounces [45 g] dried bonito flakes (about 4 cups [960 mL])
• 4 boneless and skinless chicken breast halves (about 1½ pounds [675 g]), pounded flat
• 4 to 6 sour plums (umeboshi), chopped, or 1 to 2 tablespoons [15 to 30 mL] sour plum paste
• 1 teaspoon [5 mL] salt, or less to taste
• 16 shiso leaves
• 4 sheets of nori seaweed, about 6×8 inches [15×20 cm], toasted
• 3 tablespoons [45 mL] cornstarch blended with a little water to make a paste
• Cornstarch, for dusting
• Oil, for frying
• Citrus wedges, for service
• Sansho powder (see page 584), for sprinkling (optional)

Description

Chow