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

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

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

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

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 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

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

It's japanese food:-)) 鶏南蛮そうめん。

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

The typical chicken nanban recipe calls only for egg dredging, but to prevent burning and for better absorption of the toppings, I dusted the chicken in flour and it was a total success.It also absorbs the sauce better and gives a juicier finish.Since the pickle taste in store-bought tartar sauce tends to be too strong and bold, adjust with mayonnaise and milk.Tartar sauce also tastes great with rakkyo (picked shallots) or shiba-zuke (Kyoto-style pickles). A good way to use up the ones in the back of your fridge.The finer you mince the pickles, the better they'll blend with the chicken. Recipe by Keichon

My mother made this a lot for me when I was a kid She's from Miyazaki and taught me well.My Husband doesn't really like vinegar so the marinade I make is ever so slightly sweeter than my Mother's.Chicken tends to dry out so to prevent this, first butterfly the chicken, cover in cling film and tenderize with a rolling pin until flat. Marinate in a tablespoon each of cooking sake and vinegar and when cut, it should be nice and moist.For thigh meat, prick it all over with a fork and cut off any stringy bits before use. Recipe by Nyankochansan

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.