Authentic home cooking from Japan, with US measurements. 
Chicken Nanban Marinade
This dish has a refreshing taste. It's delicious even when made in a large batch and enjoyed the next day!
Recipe background:
I first had this at a chicken restaurant and loved it. Since I often make Nanban-style marinades with fish like horse mackerel or smelt, I tried making it with chicken using the same method.
Chicken Nanban Marinade
This dish has a refreshing taste. It's delicious even when made in a large batch and enjoyed the next day!
Recipe background:
I first had this at a chicken restaurant and loved it. Since I often make Nanban-style marinades with fish like horse mackerel or smelt, I tried making it with chicken using the same method.
Open in Cookpad AppSteps
- 1
Slice the chicken breast into bite-sized pieces about 1/4 inch (5 mm) thick. Lightly season with salt. Julienne the carrot and thinly slice the onion.
- 2
In a bowl, combine the dashi stock, rice vinegar, sugar, and soy sauce. Add the julienned carrot and sliced onion, then microwave for about 1 minute and mix well.
- 3
Heat a little vegetable oil in a frying pan. Lightly coat the chicken pieces with all-purpose flour, then pan-fry on both sides until golden brown. Make sure the chicken is cooked through.
- 4
As the chicken finishes cooking, add it directly to the marinade from step 2. For best flavor, let it soak for at least 2 hours, then sprinkle with toasted sesame seeds before serving.
- 5
For extra color, try adding some radish sprouts on top.
- 6
Oza-san shared that adding dried shredded daikon to the marinade is also delicious. Great idea! I'll definitely try it next time.
Similar Recipes
More Recipes
-
-
Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
-
-
-
-
-
-
-
-
Rugelach-Cinnamon Walnut, Almond and Plum Jam
-
-
Brown Rice Spaghetti with Walnut cream sauce
-
