Chicken Nanban Marinade

Name: Chicken Nanban Marinade
Yield: Serves 4–5 servings
Ingredients: 14 oz (400 g) boneless, skinless chicken breast; Pinch salt; 1/2 medium carrot; 1/2 medium onion; 2/3 cup dashi stock (150 ml); 4 tablespoons rice vinegar; 3 tablespoons sugar; 3 tablespoons soy sauce; About 2 tablespoons toasted sesame seeds; as needed All-purpose flour,; as needed Vegetable oil,

ラビー @rabysan

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.

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Ingredients

Serves 4–5 servings

14 oz (400 g)boneless, skinless chicken breast
Pinchsalt
1/2medium carrot
1/2medium onion
2/3 cupdashi stock (150 ml)
4 tablespoonsrice vinegar
3 tablespoonssugar
3 tablespoonssoy sauce
About 2 tablespoons toasted sesame seeds
as neededAll-purpose flour,
as neededVegetable oil,

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Steps

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.