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