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

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

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

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

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

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 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

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

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 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 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.

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