Pan-fried Chicken and Nagaimo Yam with Ume Wasabi Sauce

Golden brown chicken and nagaimo served with a zesty ume and wasabi sauce.

Pan-fried Chicken and Nagaimo Yam with Ume Wasabi Sauce
Photographed by Manao Okamoto

Recipe by
Makiko Oda






Calorie count is per serving.
Excludes time needed to return the chicken to room temperature and marinate.

Ingredients (Serves 2)

  • 2 chicken thighs (400-450 g)
  • [Seasoning]

    • 1/2 tsp salt
    • A pinch of pepper
  • 150 g nagaimo yam
  • A dash of vegetable oil
  • [Ume wasabi sauce]

    • 2 umeboshi (20 g)
    • 1 tbsp mirin
    • 1 tsp soy sauce
    • 1 tsp vegetable oil
    • 1/2 tsp wasabi paste
  • 2 shiso leaves



Take the chicken out of the fridge 20 minutes before cooking to return to room temperature. Trim away excess fat. Make 3-4 shallow incisions to sever the sinews. Sprinkle both sides with the [Seasoning] and set aside for 10 minutes. Peel the nagaimo and cut into 1cm thick slices.


Use a paper towel to coat a frying pan with the vegetable oil. Place over medium-high heat. After about 10 seconds place the chicken skin-side down. Fry for 2-3 minutes to allow some of the fat to melt. Use tongs to lightly press down and continue frying for 3-4 minutes. Add the nagaimo slices and fry both sides until golden brown. Remove the nagaimo. When the chicken is golden brown, turn over and cook the other side over medium heat for 4-5 minutes. Remove and set aside in a tray for a couple of minutes.


Remove the pits from the umeboshi. Chop up the flesh and place in a bowl. Add the remaining [Ume wasabi sauce] ingredients and mix thoroughly. Cut the chicken into 1 cm thick slices and plate up. Garnish with nagaimo and shiso leaves. Cover with [Ume wasabi sauce].