Friday, June 12, 2020


We started our rainy season.

In the morning it was blazing and the winds were like a typhoon!

Then, in the afternoon the rains came.

Since it was so blazing, I wanted to eat something sweet sour...

Nanbanzuke is a sweet sour sauce that you usually marinade fried fish or chicken in.

Apparently this dish is derived from escabeche.
I didn't feel like frying so, I just browned the chicken then put it into the marinade.

Put whatever veggies (I used okra, carrots, bell pepper & onion) you want into the marinade and then after cooking your protein, put it into the marinade while it is still warm.

Here is the marinade recipe that I used : from "Kewpie 3 minute cooking" : serves 4

3 tablespoons vinegar
1 tablespoon sugar
2 tablespoons shoyu (soy sauce)
2 tablespoons mirin (sweet rice wine)
1/2 teaspoon salt
6 tablespoons dashi (stock)
some chili flakes

NOTES: I would definitely pan fry my protein next time. 

I liked that this sauce wasn't too sweet and had the right amount of sour. 

I forgot to put the chili. 

This is perfect for summer. 

If you make it ahead of time, you can serve it chilled.

Hope you have a nice weekend.


Anonymous said...

I was wondering about "nanban." Thanks for the explanation. I love the nanban chicken at Menchanko Tei. I gotta try this recipe, sounds delish! Thanks for sharing!

K and S said...

V, if I am not mistaken, chicken nanban is different from nanbanzuke....chicken nanban uses the mayo sauce on top of fried chicken, and nanbanzuke is usually fried fish (sometimes chicken) with the sweet sour sauce.

Take care :)

Anonymous said...

hmmmm, the nanban chicken at Menchanko seems citrusy and tangy and not mayonnaise-y. I should look for other places that serve it.
LOL, i was going to buy the chicken karaage from kokorotei and try your sauce on it. I think it would work.

K and S said...

V, I was looking at Menchanko's menu and it seems like their "nanban" is the "nanbanzuke".
Depending on how the karaage is seasoned the sauce recipe I gave you may or may not work.

Take care!

KirkK said...

The recipe seems to have a nice sour-salty-sweet balance Kat. Tori Nanban usually has almost a vinegary tartar sauce on it when I've had it here in the states and in Nagoya.

K and S said...

same here Kirk, I guess the way they serve it in Hawaii is a little different :)

Take care.