Chikuwa Nanban

Name: Chikuwa Nanban
Yield: 3 servings
Cuisine: American
Ingredients: 1 packages Chikuwa; 1 tsp ●Sake; 1 ●Katakuriko; 2 tbsp Vinegar; 1 1/2 tbsp Sugar; 1 tbsp Soy sauce; 1/2 tbsp Water; 1 dash Salt; 1 Red chili peppers cut into rings; 1/2 onion Sliced onions; 3 slice Thinly sliced lemon; 1 Boiled eggs; 2 tbsp Mayonnaise; 1/2 tbsp Milk; 1 tsp Curry powder; 1 Grated garlic; 3 stalks Thinly sliced green onion; 1 dash Salt; 1 dash Pepper; 2 tbsp Vegetable oil; 1 Salad (your favorite veggies)

cookpad.japan @cookpad_jp

This nanban vinegar recipe using Nissei's "Daily Chikuwa" has become one of my family-friendly recipes. Chikuwa tastes great by itself, and it can easily be turned into a great dish with a couple extra steps, so it's handy to have around.

The tartar sauce tastes great even without egg for those of you who are allergic. I recommend adding curry powder to the tartar sauce. The nanban vinegar also tastes with additions like green onions, ginger, myoga ginger, or celery added. Recipe by Renbasu

cookpad.japan @cookpad_jp

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Ingredients

3 servings

1 packagesChikuwa
1 tsp●Sake
1●Katakuriko
Nanban Vinegar:
2 tbspVinegar
1 1/2 tbspSugar
1 tbspSoy sauce
1/2 tbspWater
1 dashSalt
1Red chili peppers cut into rings
1/2onion Sliced onions
3 sliceThinly sliced lemon
Curry Tartar Sauce
1Boiled eggs
2 tbspMayonnaise
1/2 tbspMilk
1 tspCurry powder
1Grated garlic
3stalks Thinly sliced green onion
1 dashSalt
1 dashPepper
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2 tbspVegetable oil
1Salad (your favorite veggies)

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Steps

1

Mix the nanban vinegar ingredients together, and add the red peppers, onions, and lemon slices to the marinade.
2

Finely chop the boiled egg, and mix it together with the other ingredients to make the tartar sauce.
3

Cut the chikuwa into 1 cm diagonal pieces, sprinkle with sake, and coat in katakuriko.
4

Heat vegetable oil in a pan over a medium heat, add the chikuwa from Step 3, and cook both sides.
5

Combine the chikuwa from Step 4 in the sauce from Step 1 while it is still hot.
6

Arrange lots of salad onto a plate, top with all of the nanban vinegar from Step 5, top with the sauce from Step 2, and you're done.