Recipe by Chef Kaku (Wasan Brooklyn)
Take seeds out from Japanese picked plums, and mince them with knife.
In a small bowl, mix Mirin, Soy Sauce, and minced Japanese pickled plum to make plum sauce.
Cut the chicken breast tenders lengthwise into 4-5 inches slices, about 1 inch thick.
Put chicken onto skewers, brush plum sauce thoroughly. Wrap the skewer with shiso leaf and cook on grill (low heat) for about 8 minutes.
*1 Mirin can be substituted with Sake and Sugar, 4:1 ratio
*2 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.