Remove seeds from pickled plums and chop finely. Cut shiso leaves into thin strips.

Remove tendons from chicken tenderloin and cut into bite-sized pieces. Sprinkle with salt and skewer evenly onto bamboo sticks (4 skewers total).

Heat salad oil in a frying pan over medium heat. Place chicken skewers in the pan and cook for 4–5 minutes until browned. Flip and cook for another minute. Add cooking sake, cover, and steam over low heat for 1 minute until fully cooked.