Rub okra with a pinch of salt, rinse under water, and cut diagonally in half. Remove stems from shiso leaves and slice thinly. Remove pits from umeboshi and roughly chop.

Trim excess fat from chicken thighs, cut into bite-sized pieces, and rub with salt.

Mix all seasoning ingredients in a bowl and add chopped umeboshi.

Heat salad oil in a frying pan over medium heat, place chicken skin-side down, and cook until both sides are browned.

Add the prepared seasoning mixture to the pan, bring to a boil, cover, and simmer over low-medium heat for 3-4 minutes.

Add okra to the pan and cook for about 1 minute over medium heat.