Remove the pit from the umezuke and crush the flesh, then add sake, soy sauce, sesame oil and wasabi. Mix well and set aside.
Remove and discard stems of the shiso leaves. Chiffonade shiso leaves.
Wash potato thoroughly and julienne. Soak in water for 10–15 minutes and drain well.
Boil a pot of water and add potato sticks. Simmer for about 2–3 minutes. Remove and drain well.
Transfer potato sticks and shiso leaves to a bowl. Add umezuke dressing and mix well.
Divide into 4 equal portions on individual serving plates and serve.
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