Cod Fillets in Nanban Sauce with Veggies

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

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

Chef Kasahara from Restaurant "Sanpi Ryoron" demonstrated this method of cooking chicken breast on TV.Since I saw it, I always use this method to pan-fry chicken breast.The chicken breast will be tender and moist when it is thinly sliced and cooked on a very low heat for a short period of time.You can of course substitute horse-mackerel or sardine for the chicken. I used rice flour in this recipe, but flour or katakuriko potato starch flour can be used as well. As for the oil, sesame oil or olive oil go well with this recipe. For serving 3-4. Recipe by Petit bouquet

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 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.

Nanban sauce marinade using fall salmon in season.If you leave the salmon for a while after coating it with flour in Step 4, the flour won't come off when you are cooking it.If you are not using shiro-dashi, use soy sauce instead of shiro-dashi and dashi stock instead of water.You can use lemon instead of yuzu peel.Substitute yuzu juice for half the vinegar to make the sauce more fragrant.You can keep the marinade in the refrigerator for 3 days. For 2 servings. Recipe by MORIYABAR

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

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 created this recipe because I wanted to upload it to my photo blog.. Recipe by rumitte

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

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

I wanted to eat a low-calorie nanban dish without deep-frying!Since the vegetables aren't deep-fried, this dish can be made very quickly. Try serving it with chilled shabu-shabu. Recipe by chico72

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 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

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 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 like cooking with chicken breasts. I first thought of making a nanban with thick sauce, and I figured that I'd get the sauce to thicken up somewhat if I sautéd the chicken with flour on it. I tried it and it came out well. This actually helped get rid of the gaminess as well!!✿ I added honey because I thought that the chicken would harden up if I went overboard with mirin. If you don't have any honey, don't increase the amount of mirin and use sugar as a substitute. You lose a bit of the gloss but overall there's no big difference.✿ Though this will depend on the size of the chicken meat, if you use a lot of flour to coat it, the sauce will thicken too much. However it'll still taste like "Nanban Sauce" so you don't have to worry about it too much (a thick sauce perhaps makes it great for lunch boxes).✿ I used one chicken breast at 220 g. Recipe by Sabumochi

I received kabocha from many sources, so wanted to try something new.For the sauce in Step 4, just add the microwaved carrots and onions to the mixture of ingredients marked with a ☆ without heating them.You can substitute water for the sake. It's up to you.I halved the ingredients for the photo. Adjust the amount to the number of servings. Recipe by Paripariichigo

I was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.At Step 4, mix together quickly and serve on a plate right away! If you let it rest for too long, it will get rather limp and saggy.It's also good if you increase the amount of ao-nori seaweed in the tempura batter.I used a very mild vinegar called "Yasashii Osu", so it's very mellow and easy to eat. Recipe by John Lee Cooker

I use pork a lot, so bits and pieces of leftovers accumulate in my freezer.Using a recipe that calls for vinegar as reference, I thought of this.Since then, I have been able to use up my pork without any waste!- If the meat from Step 4 is long or large, cut it in half and then use it. The amount will increase, it will cook through faster, and it will become easier to stick into a bento♪.- When cooking in Step 6, do not cover with a lid. It will wilt if you do. Recipe by Chisora

I wanted to eat my favorite pickled Nanban in a healthy way.In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste. Recipe by Sanbikinokobutamama

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.

Es una receta muy fácil, nutritiva y deliciosa. La acompañe con una guarnición de ejotes al limón (esta receta de los ejotes ya la publique antes).

This is a traditional dish popular in Japanese Izakaya (dining bar) , but often made at home as well. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish."Naban" is an old word for onion or green onion. Don't forget to use them! #eikoskitchen

I created this recipe because I wanted to feel healthy while enjoying my meals.Since the meat contains enough fat, you can cook it without oil. Recipe by Yuchochon

Chicken nanban is a specialty of my native Miyazaki Prefecture. It's a family recipe I learned from my grandmother.The secret to tender meat is to coat the chicken in the sweet vinegar sauce as soon as they are finished frying. Recipe by Kiguchanchi

I avoid deep-frying in the summer, but during the hot months I crave namban marinade...so I came up with this easy recipe for fish!Use your choice of vegetables. For 3 servings. Recipe by Ucchan77

Loving this recipe like chicken fillet of McDonalds in the Philippines 😉

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