Cut the tuna into 2cm cubes and place them in a bowl. Add sake and mix well, letting it marinate for 5 minutes.

Trim the stems off the shiso leaves and slice them into thin strips. Remove the pits from the umeboshi plums and mash them into a paste.

Skewer the tuna cubes onto sticks and sprinkle with a pinch of salt.

Heat salad oil in a frying pan over medium heat. Add the skewered tuna and cook until browned. Flip and cover the pan, cooking on low heat for 3 minutes.