Quick Mackerel Nanban without Deep-Frying

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

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

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.

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

It was too much hassle to deep-fry it, so I made it without deep-frying.You can use any leftover tartar sauce in other ways. Recipe by battom

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

The nanban marinade is little richer than what's used for horse mackerel nanban.Although I love chicken nanban from Miyazaki Prefecture, I love this chicken breast nanban too since I can eat it with plenty of vegetables.For those hot summer days when you don't feel like eating anything, leave this dish to chill in your refrigerator and then serve. Recipe by Sumire kitchen

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 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

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

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

I made this in an easy-to-eat size with a light flavor for kids to eat!! Wrap it up in lettuce for an even-more delicious taste.Cut the chicken tenders in diagonal slices. Pour sake over it and set aside. You're going to add the sauce and bring to a boil, so be careful not to overcook the chicken from the beginning! Recipe by Nacchikaasan

Eat lots of chicken and vegetables to prevent fatigue from the summer heat.Browning the kabocha squash and chicken well makes it nice and shiny.The kabocha squash should be sliced around 5mm thick. I used leftover vegetables this time, so I didn't add a lot of vegetables. You could add more vegetables if you want. Reduce the sauce until there is only a little liquid left in the pan. Recipe by Musumedaburu

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

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.

Someone told me that the chicken becomes tender by coating it with sugar. So I tried this method and made this chicken nanban. It was tender even the next day after warming up in microwave!When I am in a hurry, I cut up the chicken into smaller sizes so the heat goes through quicker.Substitute 1 tablespoon of mayonnaise with plain yogurt to make a little healthier tartar sauce. Recipe by Bi-gurunosora

You can make this with chicken thigh as well, but I think breast meat is better for you so I prefer it.Plenty of oil should leak out of the skin, so there's no need to add any extra to the pan. Any excess will also be wiped off, so this is a really healthy recipe.If you add a little water to the tartar sauce, it should become smoother. Recipe by Mikikoshi

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

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

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 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

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

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 added a twist to "Chicken Nanban".Adding the grated daikon radish helps the meat and dashi blend better. Recipe by Raby

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 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

This recipe is arranged from a recipe from Orange Pages Mayonnaise Research Seminar's "Plump and Juicy Karaage."In Steps 7 and 9, it might seem like there's not enough marinating liquid, but the vegetables release some moisture, so it's okay!Use a Ziplock bag or something similar, release the air, and chill.Adjust the amount of salt based on the saltiness of the yuzu pepper paste that you use.This time I made it a little bit on the sour side. For 2 servings. Recipe by santababy

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

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