Re: Nanban Movie Download 700 Mb How Many Minutes
Chrystal Dueno
1. Sprinkle salt over the fish, making sure it is well coated. Set aside for 10 minutes. Rinse with water and dry off with paper towels just prior to cooking. Salting and rinsing the fish reduces the fishy odors during cooking.
4. The fish should be mixed with the vinaigrette when it is still warm, to soak up more flavors. Put half of the vegetables, in a non-metal pan. Place the warm smelt on top. Put the rest of the vegetables over the top of the smelt. Pour the vinaigrette over the top of everything and mix gently. Cover and refrigerate for at least 30 minutes or overnight. In many cases, the entire smelt may be eaten, bones and all, right away. The longer the smelt marinates, the more flavor it will absorb and the softer it will get. To serve, place the smelt over a bed of the marinated carrots and daikon. Pour a little of the vinaigrette over the top.
Chicken nanban is fried chicken that's been briefly marinated in a sweet-sour-salty and slightly spicy sauce or dressing called nanban sauce. The recipe for basic, make-ahead-and-stock nanban sauce is over on Just Hungry. Normally chicken nanban is deep-fried, but my bento friendly versions are either shallow-fried or simply panfried, cutting down a bit on the fat as well as avoiding the Fear of Frying that many people have. Quite a lot of popular Japanese bentos have deep fried items in them, but I usually to re-interpret the recipes so that they can be pan-fried or shallow-fried. (The chicken karaage that I have in the book for example is shallow-fried in a frying pan.)
Chicken nanban is often served smothered with tartare sauce. I don't think that's appropriate for bentos, but you can pack a little container of mayo with a few dill pickle slices or small cornichons with your chicken nanban, to have the flavors of tartare sauce in deconstructed form so to speak.. Tabasco is an interesting addition if you like things spicy.
The photo below shows the lower-fat pan-fried chicken nanban on the left, and the shallow fried chicken nanban on the right. They both taste great, though the shallow fried chicken nanban is closer to the original. (After the photo shoot this ended up being my lunch as-is, with a bit of nanban sauce drizzled on the lettuce as a dressing. It was terrific.)
Japanese, chicken, bento-friendly A panfried version of a popular Japanese chicken dish that us normally deep fried. The sour-sweet-salty nanban sauce is the key. This still has the nanban flavors, but leaves out the batter coating.
chicken, japanese, bento-friendly This version of chicken nanban is shallow-fried in a frying pan. It has the thin egg-batter coating that is characteristic of the deep friedchicken nanban you get in restaurants.
I've been craving sour flavors recently for some reason (and no I'm not pregnant ^_^;), which means that I've been making nanban foods quite a bit. The word _nanban_ uses the kanji characters for 'south' and 'savage', meaning savages who come from the south. It was originally used to refer to the Portuguese, the first non-Asian foreigners to land on Japanese soil. Later it came to refer all foreigners except for long-time neighbors China and Korea - or in other words, the Europeans. I guess to the Japanese of the 16th century or so, those white people looked like otherworldly savages! In any case, it seems that the Portuguese had some kind of dish that had sour flavors (I haven't been able to pin down what that dish might have been - if anyone has a clue let me know), and so the term 'nanban' came to be used for any dish had a combination of sweet/sour/salty and often spicy-hot flavors.
Nanban sauce or vinegar is most commonly used for nanban dishes. For instance Chicken nanban is a dish that originated at a popular restaurant in Miyazaki prefecture in the southern island of Kyuushuu back in the 1950s, and is basically battered deep fried chicken that's been doused in this sauce and served with a ton of of tartare sauce. It was popular in Kyuushuu for decades, but only became well known nationwide in the last decade or so when it became a popular item on _famiresu_ (family restaurant) menus, as well as in convenience store bentos. _Wakasaki no nanban zuke_ is another popular dish, consisting of small, whole ice fish (which are a bit like little sardines) that are deep fried and doused in nanban sauce with lots of shredded vegetables. Nanban sauce can also be used on noodles, or with either cooked or raw vegetables. It makes an unusual salad dressing.
I'll have specific recipes that use nanban sauce later on, but I wanted to write down the basic recipes so I can point to them instead of repeating them over and over. There are almost as many nanban sauce recipes as there are households and restaurants that make nanban dishes, but here I have three variations. Just pick the one that looks the most appealing to you. Any one of them can be kept for at least week or two in the refrigerator.
An alcohol-free (no mirin) version of a versatile Japanese vinegar based sauce that can be used as a marinade, dipping sauce, dressing and more (Since classic nanban sauce is not cooked for a long time, it still has some alcohol in it, which may be a concern if you're going to use it as a dipping sauce or dressing.) The honey in this adds an interesting dimension. See Recipe no. 1 for ingredient descriptions.
Try out this non-recipe: Heat up some leftover fried chicken until hot in the oven. Even KFC will do. Douse the hot chicken in some nanban sauce, and let cool again. This is really nice for bentos and picnics.
There are so many delicous japanese sauces but so little recipes in the internet. Thank you so much for these Nanban recipes. I do personally prefer the first classic one. Will try your non-recipe ^^ as well as soon I got some chicken left over.
Hi Maki--Thank you so much for your recipes! You economical japanese cooking has got us through some hard times. We had an idea to marinate chicken in nanban before giving it the karaage treatment. This is because we're out of soy sauce/sake and we're moving house soon so the nanban has got to go. Houw would would marinating chicken in nanban before deep frying turn out?
Chicken Nanban is served with both sweet and tangy nanban sauce (or nanbanzu in Japanese; 南蛮酢) and creamy tartar sauce. However, the original recipe served at Nao-chan did not, and still does not, come with tartar sauce.
Many people do not enjoy the raw onion taste (sharp and pungent!) and decide to skip it altogether. But wait, I have a tip for you: soak the onion in cold water for 5-10 minutes to rid the astringent taste! We use the same trick to make salad dressing and sauce.
Great to see your positive review.
I'm local and lucky enough to be able to "do a cheeky Nanbans" from time to time. The food is very good. It's neither a sit-down, set-piece dinner or a "small plate" bang-on-trend yawn-inducing experience. Instead it is what it says on the tin - an Izekawa; a place which combines a celebration of beer and sochu, with genuinely interesting food to suit it.
I really respect the time which Tim has taken since he came off the Masterchef thing to wait until he had a location, a menu and the professional skills to ensure his first permanent place would do himself justice. And I like the "Japanese by way of Brixton" touches. I understand how putting a scotch bonnet dipping sauce with a Japanese plate will not be to everyone's taste (and doubly so when the kick of it takes no prisoners) but the flip side of the Brixton food revolution is now too many lazy bandwagon-jumpers or corporate ventures which either don't acknowledge the area at all, or do it in a lazy or cynical way. Nanban's isn't doing that - it's genuinely trying to ensure that what is coming out of the kitchen in enhanced by the street that kitchen finds itself in.
Gareth
In a large fry pan (either well-seasoned cast iron or non-stick) heat a scant amount of oil and sear both sides of the salmon steaks for a few minutes over high heat. This can be a smoky procedure, prepare accordingly.
Now here is a great summery recipe that I love and highly recommend that you add to your salmon repertoire. Nanban Zuke is often made with small fish like Aji (Spanish mackerel), smelt, and sardine, and it works wonderfully with salmon as well. Fried salmon is marinated in sweet vinegar called Nanban zu along with fresh summer vegetables that add bright colors and flavor. You can serve it chilled as a refreshing appetizer on a hot summer evening. I hope there will be many occasions on which you can make Nanban Zuke, the perfect addition to your dinner menus this summer.
Pat dry the fillets, cut them into 2-3 pieces (not obligatory, but I found it easier to handle with chopsticks), dredge them in flour, shake off the excess flour and deep-fry about 5 minutes or until they start becoming golden.
I am actually surprised how many words I know in Japanese thanks to the recipes I make and read about! If you have ever tasted herring pickled in vinegar, then this is 100X more delicate, but equally (at least) good.
The irony is, like many famous Japanese dishes, Chicken Nanban has foreign roots. According to the creator, it was inspired by a dish called Nanbanzuké, which is made with fried fish and onions soaked in a sweet vinegar sauce.
If you think that this sounds a lot like escabeche, you'd be right. The Portuguese brought Peixe Frito de Escabeche to Japan in the mid 17th century along with other fried dishes such as Peixinhos Da Horta (better known as Tempura). The term "nanban" was originally used to refer to these European traders and missionaries, so nanbanzuké simply means "soaked European-style"
JuJust as the Portuguese dish evolved after arriving in Japan, Chicken Nanban has seen its share of changes as it spread back around the globe. Most recipes today have you prepare a flour or starch-coated Karaage, which is then soaked in sweet and sour nanban sauce. While it's hard to go wrong with marinated fried chicken, the original recipe is simpler, yet the crisp, fluffy tendrils of egg coating the chicken are what make the dish so magical. Like a meringue, the egg makes an incredibly light batter that's both adept at soaking up the Nanban sauce while disappearing into a pool of flavor as the strands of egg dissolve in your mouth. Topped with a chunky lemon tartar sauce, the contrast of tastes and textures is sublime.
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