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Cut the chicken fillet into bite-size pieces.
Quarter the lotus root lengthwise (note 5), then diagonally cut each stick rotating the angle of the knife by 90 degrees to the opposite direction alternatively so that the lotus root pieces will be cut into tetrahedral shape (note 6).
As you cut lotus root pieces, put them in the bowl filled with water. This will prevent discolouration of the lotus roots due to the oxidisation.
Mince the umeboshi flesh, then make a paste using the side of your knife by sliding the knife on the umeboshi.
Heat sesame oil in a frying pan over medium heat.
Put the chicken pieces to the pan and sauté for a few minutes until the surface of the chicken becomes whitish.
Drain the lotus root pieces well and add to the pan.
Sauté for about 8 minutes until the lotus roots have just cooked through.
Reduce the heat to low, and add mirin, cooking sake, and soy sauce to the pan. Mix quickly.
Add umeboshi paste and bonito flakes to the pan and mix well ensuring that the plum paste and bonito flakes are mixed evenly. Taste test and adjust with salt if required.
Transfer to a large bowl to share or serve as an individual side dish, topped with the garnish.