Wrap tofu in kitchen paper, place on a microwave-safe plate, and heat at 600W for 2 minutes. Let it cool.

Remove the pit from the ume plum and mash it with a knife.

Mix the ingredients for the Ume Teriyaki Sauce in a bowl.

In another bowl, combine tofu, ground chicken, green onion, and Tsukune Seasoning. Mix until sticky and well combined.

Heat salad oil in a frying pan over medium heat. Divide the mixture into 6 portions and scoop into the pan with a spoon. Cook until browned, flip, cover, and cook on low heat for 3 minutes until cooked through.