mochiko chicken tacos with tangy umeboshi mayo

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via
The diapers have been ordered. The hospital bag has been packed (and repacked). The freezer, as you well know by now, is at capacity.

Dare I say we’re ready?

It’s incredible, really, the things you can find to pass the time when it seems any moment could be the last moment that you’re this exact person. You know, before you become that person — that next iteration of yourself that is somehow you and yet not at all you because suddenly there exists a tiny little bugaboo of a human that only knows this new you and nothing else.

Rambling incoherently to a questionable quantity of virtual friends eats up about three and a half minutes of that time, if you’re wondering. Like I said: incredible.

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via
The only thing I’ve left until what could possibly be the very last minute (ok, let’s not get overly dramatic, we’re only at 38 weeks…breathebreathebreathebreathebreathe) is this taco post, which I’ve been sitting on for almost two weeks now because my day job has unofficially become breaker-downer-of-all-the-cardboard-boxes-probably-ever-created-in-all-the-land-ever. And when I’m not breaking down stroller boxes and carseat boxes and baby swing boxes and more boxes of breasty things than I knew existed, I’m also moonlighting as sterilizer-of-all-things-ever-created-in-all-the-land-ever.

And then sometimes, I just pass the time standing in the mirror practicing obnoxious phrases like “ohhhh yeah, she’s 23 months cooooo…” and then wanting to punch myself in the face because SHE’S ALMOST TWO.

I mean, she’s not. She’s, like, -2 weeks plus or minus a week (wow, now who’s obnoxious), but one day she will be and I’ll be that month-counting moron that I’m getting so good at mocking.

So maybe I’m not ready.
Tacos now?

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via
You guys know how I feel about tacos. Veggie tacos, belly tacos. Certain breeds of pastor tacos that could be solely responsible for the whole baby thing happening within. (The tequila probably didn’t hurt, either.) I could legit eat tacos for almost every meal and feel very little regret. (Though I can’t say the same about using the word legit. Sorry about that.) So when we went to Maui this winter, my belly list was stacked high with some of the best fish tacos on the island. Did I cry a little at night thinking of all the forbidden poke, the scandalous SPAM lurking around every bend? Indeed. But tacos are a fine consolation prize, my friends. I made do.

And when tacos weren’t within reach, mochiko chicken most definitely was becaaaaaause mochiko chicken is everywhere. Ok, I lied. Decent mochiko is everywhere — like, for realio, you can find all too adequate mix plates at the freaking 7-Eleven — but I feel like the best mochiko chicken is probably hiding in the kitchens of Hawaiian aunties and grammas all over the island. Perfectly tender and shoyu’d and sweet with errant edges of crisped, fatty dark meat.

Good god.

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via
That’s why, when I decided to commemorate our vacay with this little hybrid sitchy, I took major notes from that pretty lady (and Maui native) Alana when it came to doing up the mochiko chicken proper. Oh haaai, girl! ♥ And then, um, heavily consulted my tastebuds when it came to the rest. I mean, I was pretty confident it’d be hard for even me to screw up something as inherently delicious as Asiany-fusiony-tacostuffs, but just in case, I ate whole bunches of them.

For you guys. Because safety.
And also it turns out umeboshi mayo is striggity addictive. 😉

Here’s to phenomenally tasty tacos, inevitably obnoxious mommyisms and maybe, juuuust maybe, another week or two of being this exact me.


p.s. if you dig these, don’t miss the mochiko chicken musubi that Amber brought to my surprise shower last week! ♥

Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via

mochiko chicken tacos with tangy umeboshi mayo
Prep time
Cook time
Total time
Makes: about 6 tacos
  • For the Mochiko Chicken (adapted from Fix Feast Flair)
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 T mochiko flour
  • 2 T tapioca starch
  • 2 T sugar
  • 2 T soy sauce
  • 1 T sherry wine
  • ¼ tsp salt
  • 1 egg
  • 2 T green onion, chopped
  • 2 cloves garlic, minced
  • neutral oil for frying, such as avocado
  • For the Umeboshi Mayo
  • ¼ cup sour cream
  • ¼ cup mayo
  • 1 tablespoon lemon juice
  • 4-5 pickled umeboshi plums, pits removed
  • For Serving
  • about 6 small flour tortillas, warmed
  • shredded carrots/cabbage
  • thinly sliced radishes
  • cilantro
  • chives or scallions
  • extra lemon
  • salsa (it's no surprise we use this one)
  • furikake
  1. In a medium bowl, whisk together flours, sugar, soy sauce, sherry wine, salt, egg, scallions and garlic until well combined. Add chicken and marinate in the fridge, covered, several hours or overnight.
  2. (Once chicken has marinated) Prepare a cooling rack set over paper towels on a baking sheet.
  3. To shallow fry chicken, heat about ¼" of oil in the bottom of a large, deep sided skillet over med to med-high heat until shimmering. Add chicken pieces in batches (chopsticks work lovely for this task) -- being careful not to crowd the pan -- and fry until deep golden brown and crisp on the edges, about 3-4 mins per side. Remove to cooling rack to drain. Repeat with remaining batches. Allow chicken to cool.
  4. While chicken cools, combine mayo, sour cream, lemon juice and umeboshi in a small food processor and blend until smooth.
  5. To serve tacos, layer warm tortillas with umeboshi mayo, warm chicken, veggies, cilantro and chives. Top with salsa, furikake, a squeeze of lemon and more umeboshi mayo. Enjoy!
Cooking time does not include the suggested marinating period in the fridge (either several hours or overnight, depending on how much time you've got). But trust me -- it's worth it! Any leftover chicken is also delicious served hot or cold with rice, furikake and more umeboshi pickles the next day. Yum!
Mochiko Chicken Tacos with Tangy Umeboshi Mayo (via Chicken Tacos with Tangy Umeboshi Mayo (via


OH! before you go…

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26 Comments on “mochiko chicken tacos with tangy umeboshi mayo”

    1. Em

      Ikea EVERYONE! I feel you. We had our fair share of those, too, when we were rejiggering the bedroom to make room for the babes. (I feel like Ikea was made for 1 bedroom houses…) And isn’t that bowl clutch? We’ve got two and we use ’em all the time for salads, smoothie bowls, fruit. And, um, chicken, apparently. 🙂

  1. Alana

    These are just everything. EVERYTHING. And ume is my freakin’ jam. I want to stuff my face with these but really don’t have the prego excuse. I’ll do so after I “treat” myself to a nice long run (aka two whole miles). LOVE THESE tacos Em!!

    1. Em

      Girl, I can’t remember the last time I ran two miles — and I’m sure these days it’d feel like a watermelon was trying to escape my nethers — so I’m impressed. And also, ume is your jam. Your…pickled plum jam? (Shit, that’d be good. Maybe on those mochiko chicken donuts I’m going to convince Amber to make…)

    1. Em

      We do! We should! We’d probably fail miserably at capturing anything with our cameras before it ended up in our faces. Mochiko chicken…donuts? I mean…I’d eat ’em. 😉

  2. Pang @circahappy

    I probably would eat tons of mochiko chicken alone before I (try to) move myself to make tacos. Omg!!!! They look so delicious, my kind of chicken (yum).
    But umeboshi Mayo get me so intrigued, I really need to make tacos regardless.


  3. cynthia

    UM. This is HEAVEN. I second the need for a mochiko chicken cookbook, I would be the FIRST in line to buy that shiz. And that umeboshi mayo is kiiiind of blowing my mind right now. This is a work of art.

    1. Em

      Oh my goodness — let’s do it! Let’s all just collab on putting out a special edition dedicated solely to mochiko chicken. What is it that makes it so good? The marinade? The fact that it’s dark meat chicken (that’s so underrated)? The endless eat-it-hot-or-cold applications? Whatever it is, it’s working. And THANK YOU so much for thinking of us, Cynthia! These last couple of weeks have us on pins and needles. We’re technically ready (in terms of boxes checked on all the lists…) but can you really be ready ready? I think not, which is kind of keeping me at peace. And thanks thanks thanks (in advance) for helping to pinch hit while we play parents for the first couple of weeks! Already can’t wait to share your talent with the P&Q crew. <3 <3 <3

  4. Matea

    Love your blog name! And congratulations on your -2 week old baby! 😉
    These tacos look delicious! Love all those spring colors!

    1. Em

      Thanks Matea! (And OMG, now it’s like -1 week and 6 days. CUHRAZY!) So glad you stopped by. 🙂 xo – Em

  5. Sarah @ SnixyKitchen

    Can I come over for tacos if I promise to bring a box cutter and really good sterilizing gloves? (You need gloves for that, right?) These tacos look incredible and I could also legit eat tacos for every meal ever. Also – these photos are ridic – I especially love the radishes on top. I hope you’re enjoying your last few days as this you!!

    1. Em

      Thanks Sarah! And you can come over any time – no box cutter (or gloves) needed! I’d love a taco date. <3

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  7. Tina

    Holy moly! What interesting combos and flavours. Look just killer. Is this combo your own idea, or a popular dish where you are?

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