Step 1

Add the konbu and umeboshi to a heavy-bottomed pot with a lid and then arrange the chicken around them, so the ume are evenly distributed, and there aren't many air-gaps between the pieces of chicken. Add the mirin and cover the pot with a lid.

Step 2

Bring the mixture to a boil over high heat and then turn down the heat to low. Set a timer for 20 minutes and let the chicken braise undisturbed.

Step 3

After the timer goes off, open the lid and taste the braising liquid. If it's not salty enough, add the soy sauce. If it's already well seasoned, you can leave it out. Redistribute the chicken, so the pieces that were not submerged in the braised liquid are submerged.

Step 4

Continue cooking the chicken over low heat for another 10 minutes or until the wings are tender. If the liquid starts running low, you can add a little water to keep it from burning.

Step 5

When the chicken is tender, remove it from the pot and turn up the heat to reduce the sauce into a glaze.

Step 6

When the braising liquid has thickened to the texture of maple syrup, return the chicken to the pot and toss to glaze.