Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken nanban with sushi vinegar. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or Korean supermarket, I. Today I made chicken nanban which is sweet vinegar chicken with tartar sauce. 【Real Japanese Sushi】This is how to make real Japanese sushi at home!
Chicken Nanban with Sushi Vinegar is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Nanban with Sushi Vinegar is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken nanban with sushi vinegar using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Nanban with Sushi Vinegar:
- Take 4 tbsp ○Sushi vinegar
- Get 2 tbsp ○Soy sauce
- Make ready 400 grams Chicken breast
- Prepare 1 dash Salt and pepper
- Prepare 1 Plain flour
- Make ready 1 Egg
- Make ready Tartar Sauce
- Make ready 2 Cucumbers
- Take 2 Boiled eggs
- Prepare 2 tsp Sushi vinegar
- Make ready 3 tbsp Mayonnaise
- Get 1 dash Salt and pepper
Season the chicken with salt and pepper. Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. When food is deep-fried and marinaded in vinegar base sauce, the dish is often time called "something Nanban," just like Chicken Nanban. Nanban sauce or vinegar is most commonly used for nanban dishes.
Instructions to make Chicken Nanban with Sushi Vinegar:
- Combine all of the ingredients marked with ○ to create the sweet vinegar. Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce.
- Cut the chicken into thin 1 cm thick slices and season with salt and pepper.
- Take the chicken slices and coat them with a layer of flour. Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170℃. Turn the chicken over occasionally until golden brown all over.
- Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour.
- Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning.
The Chicken Nanban immediately indulged my senses. With the glistening chicken in front of me, I could smell the biting scent of vinegar and onions, intertwined with a waft of sweetness. First, the sweet and the sour from the sweetened vinegar nanban sauce contrasted with each other in harmony. Chicken nanban is fried chicken that's been briefly marinated in a sweet-sour-salty and slightly spicy sauce or dressing called nanban sauce. Normally chicken nanban is deep-fried, but my bento friendly versions are either shallow-fried or simply panfried, cutting down a bit on the fat as well as.
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