Chicken stir-fried with shiso leaves, and topped with an ume boshi (pickled plum)-shiso dressing. Served with tonjiru soup, the bok choy and nameko mushroom stir fry, and gobo and peanuts in miso. I also served our garlic pickles, and a simmered dish of taro, carrot, pepper, bamboo, and renkon (lotus root). The simmered dish is so quick and easy, as well as being quite delicious and very colorful, so I actually make it often. It's great in the winter.




A close-up of the chicken: