Today’s menu is chicken nanban.
My first encounter with ”chicken nanban” was probably when I became a member of society.
In addition, I was spending my childhood in the countryside, my parents worked each other, so they couldn’t make complicated meal. Chicken nanban were no exception.
Of course, I knew the dish of chicken nanban, but I didn’t know what it was or what it smelled.
Chicken nanban as an image was vague, guessing, “It’s sour, it’s an exquisite and delicious dish that goes well with tartar sauce.”
By the way, it was such an environment, and twenty years have passed without encountering chicken nanban.
But finally, the time has come for me to learn about Chicken Nanban.
At the Japanese style pub where I went to society with my seniors, I finally ate chicken nanban.
Strictly speaking, you may have eaten once or twice during your college days.
Let me say that this was my real first encounter with chicken nanban. That chicken nanban was very very delicious.
The shop is a yakitori shop using local chicken from Miyazaki prefecture, and although it has a slightly higher sweetness and acidity than the normal chicken nanban offered at other shops, it has no habit.
By using rice vinegar and black vinegar, the flavor and fragrance are exquisitely balanced and exquisite.
After that, I became fond of chicken nanban at the store, and occasionally visited and often ordered it.
A few years later. I returned to Tokyo after a transfer and tried to go to the store for the first time in a long time, but apparently it was closed some years ago, and I couldn’t eat the chicken nanban in that store again.
Fried chicken with sweet vinegar, tartar sauce, chicken nanban originated in Miyazaki prefecture. I really like Chicken Nanban.
By the way, how about “Chicken Nanban” for today’s menu ?
- Chicken thigh (1piece (300g)）
- Salt and pepper (a little)
- Wheat Flour (1 tbsp)
- 1/2 the beaten egg
a)Soy sauce (2 tbsp)
a)Vinegar (2 tbsp)
a)Sugar (1 tbsp)
b)1 Boiled egg
b)1/4 Chopped onion
b)Parsley (as needed :about 1 tbsp)
b)Mayonnaise (4 tbsp)
- Vegetable oil for frying (as needed :about 1 cup)
1 First, prepare the chicken.
Removes excess fat (yellow fat can cause odor), excess skin and muscle.
2 Cut the chicken in half and sprinkle the salt and pepper.
* If the meat is thick, spread it with a kitchen knife, and if you leave it flat, the fire will pass evenly.
3 Put the salad oil in a pot and start heating over medium heat (about 170 ° C).
4 While heating the oil, sprinkle with flour and then coat the whole with the beaten egg.
* If you do not have enough eggs, use with a little water.
5 Put chicken in a pan and fry both sides for 3-4 minutes.
6 While heating the oil, coat the chicken with a batter.
Prepare the potato starch in a separate bowl, add the chicken of 4 and coat it evenly with the potato starch.
* If you take some time here, the starch will absorb the moisture of the chicken and the surface will become sticky, the trick is to finish your clothes crispy ♪
7 While the chicken is fried, make a sweet and sour sauce.
Put all ingredients of a) in a pan and warm until sugar melts.
8 Make tartar sauce.
(If you have time, you can make it in advance. This time, I’m making it with fried chicken.)
Boiled eggs: Eggs that have reached room temperature are placed in water and boiled for 8 minutes.
Remove from the pot while hot, cool, peel the eggs, and chop only the whites.
(Egg yolk is easily broken, so it’s okay to dare.)
Parsley, onion: mince each.
Put all the boiled eggs, parsley, onions and mayonnaise in a bowl and mix.
* It is delicious even if you add chopped pickles, vinegar and sugar as you like.
9 Serve the chicken in the bowl and add the tartar sauce.