Marinating the salmon after frying makes them light and refreshing. Fish and vegetables that have been deep-fried and marinated in vinegar sauce, called "nanbanzuke" in Japanese.

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 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

Sushi vinegar is useful when making sushi but I can't use up a bottle just by using it for that so I decided to try using it in other food.When frying the chicken, be careful not to let the oil get too hot. It needs to cook all the way through without burning the outside!This dish tastes great with heaps of tartar sauce. For 4 servings. Recipe by Shunnkamama

I love Chicken Nanban from Miyazaki Prefecture so I uploaded this recipe as a record for my daughter and I.I thought at first that the marinade might be a little tart, but it ended up just right when served with the tartar sauce.If you don't want the marinade to be sour, just increase the amount of sugar. Recipe by kazz72

This is deep fried chicken with tartar sauce. Inspired from Portugal and Spain due to being marinated with vinegar based sauce and deep frying technics which the Portuguese taught the Japanese in the 17th century. Naban means Foreign.

I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!Use the same amounts of green pepper, paprika, and carrot, but use a little more onion. In Step 3 add the vegetables to the pickling vinegar while it's still hot. Be sure to adjust the sourness in Step 4. Add the fried sardines to the pickling vinegar while still hot. These are the main points. For 4 servings. Recipe by Shiotokoshou

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

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty! For 3 to 4 servings. Recipe by Hotochan mama

This recipe was handed down from my mother.The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness.You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces. For serving 4. Recipe by Onon

It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.So I made this dish using store-bought sweet vinegar sauce and tartar sauce.Adding the marinated onion into the store-bought tartar sauce makes it more voluminous and gives it an extra crunchy texture. The marinated onion also makes this dish taste better, so please give it a try.I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

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