My husband loves this dish. It takes time and a little effort to make this, but it's delicious. This is my own way so there might be faults. My husband finishes this really quickly.Do not overcook the fish, otherwise the flesh will toughen. After marinating for more than one day the fish absorbs the sauce well.It is better to remove the bones around the belly fin. They are tough and painful to eat. Recipe by Picchiri

I used to often make deep fried mackerel with nanban sauce, but since I was concerned about the amount of oil, I tried grilling it. Recipe by yamita

I added nanban sauce to my favorite chicken!-Once fried, place the chicken into the tray with the vegetables and sauce while still hot. This will allow the sauce to soak into the chicken.-Bring the chicken to room temperature before deep-frying.-Cutting the chicken to an even thickness will prevent uneven frying.-If you cut into the thick section of the chicken, it will cook faster. Be careful not to burn it. Recipe by Cooking S Papa

I was given tons of sardines, and I wanted to make delicious dishes with them!So I made my favorite Nanban sauce dish with them !Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself!You can use a frying pan as you fry the sardines with plenty of olive oil!!This dish is also delicious with horse mackerel instead of sardines.You definitely need to add canned tomatoes!I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika

I thought up this simple, easy to remember Nanban marinade recipe just after I got married.The marinade sauce is made with a soy sauce : mirin : vinegar ratio of 1:1:1 and the sake is 1/3 of that, so it's easy to remember, right!?You don't have to fry the vegetables and, if you marinate it for 15~20 minutes, it's good, so it's easy to make.It's best to use a non-stick pan.It's also great as-is when chilled. For 2 servings. Recipe by Maronkafe

Our kitchen is in the south-east corner of the house, and it's so hot in the summer! I don't want to be using heat on days like that, so this recipe was born out of a desire to come up with something that didn't require heat and could be made quickly.I tried cutting up the eggplant, but shredding it by hand was more delicious.The key is to put the eggplants in a single layer in the microwave. The surface of the eggplant will still be white from the katakurikom but just ignore that and put it in the sauce. For 2 adult sized servings. Recipe by Jawajawa

My husband loves fish in nanban sauce so I make this often. The recipe also works for smelt, salmon, and mackerel.Seasonal vegetables, myoga ginger, green peppers, green onions are also delicious to try in this recipe. Recipe by Mokoriko

For the recipe complete with pictures, please refer to my blog http://okosyoku.chu.jp/04-11/04-11-18.html Recipe by Okooko

This was supposed to be a penny-pinching recipe... but my children love it so much that it's become a family favorite. Even chicken breast bought on sale turns out moist and tender. I make a lot of it and use the leftovers the next day for bentos and burgers. It's easy on your purse and easy to make too, so I hope you'll try it! For 4 servings. Recipe by thkg

I really really like Nanban marinade, but the seasoning is hard to get a hold of. I figured I could make something similar with fatty salmon, and tried it out. You do not have to fry in oil, so it is fairly easy. This is not a heavily-marinated type, but as far as eating piping-hot Nanban marinade goes, I think this is pretty good. It is marinaded in Nanban-style sauce, so it's delicious cold, too.Cucumbers and bean sprouts really go well with Nanban sauce, but they're too watery, so I omit them. By swirling the onions and carrots in boiling water, you can instantaneously remove the sharp taste and smell of the onions and get rid of the rawness of the carrots, all the while maintaining the crunchiness and perfect texture. Also, they will instantaneously soak up the flavor of the sauce, and taste like they've been marinated for an hour. The non-marinated portions of the salmon are crispy, so you can enjoy the different textures. Recipe by Nanchi

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

Once I had chicken nanban somewhere that tasted like chili sauce...so I tried to recreate it using chili sauce instead of Nanban sauce.Fry chicken first over high heat with skin side down until browned. Then flip it over and put a lid on. Fry over low heat to get a better result.I used chicken breast this time. It turned out soft and filling! If you use chicken thigh, it will be juicy and delicious. Recipe by Yoko