Re: Nanban Full Movie Mp4 Download
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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.
Another version of the versatile Japanese vinegar based sauce that can be used as a marinade, dipping sauce, dressing and more. This is a bit more elaborate than the other two, but really good. It also has less sugar, since the leeks are quite sweet anyway. (See description of ingredients under Recipe no. 1 above.)
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.
(Technical note: I am trying out some search-engine friendly recipe tagging, which accounts for the repeated use of extraneous information like Author: Makiko Itoh for each recipe. Please bear with me as I iron out the glitches.)
(Another note: I mistakenly deleted the original post, together with all of your comments! At least I did have a backup copy of the original article. My apologies to everyone who left a comment...;_;)
Question for you, and if this is too off-topic, please feel free to disregard. What's the difference between dark and light soy sauce? I have the うすい kind that I usually use for cooking. Would I be better served using dark?
The usage of dark vs. light soy sauce is mainly regional. Usukuchi or light soy sauce is mainly used in the Kansai area (Kyoto/Osaka) and to the west, while Tokyo and much of the rest of the country uses koikuchi or dark soy sauce. Usukuchi is lighter in color, but is actually higher in salt content. Since the dark type is more commonly available outside of Japan, and my family is from the Kanto (Tokyo-area) region, I tend to stick to using dark soy sauce. (And I do need to do a soy-sauce roundup, much like my miso and rice roundups ^_^;)
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.
The Portuguese influence of vinegar could be linked to a Goan curry, Vindaloo. In the 16th century the Portuguese introduced Goans to a dish called "Carne de Vinha d' Alhos" usually pork marinaded in wine for which the locals substituted vinegar. I'm no expert on Portuguese food, but the spicy vindaloo lives on in UK curry houses.
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?
It may produce interesting results. Marinate the chicken, but then wipe off any surface moisture well before coating with flour or cornstarch etc. You should get juicy on the outside, crisp on the inside chicken. Let me know how it turns out!
I was born in a small town called Nobeoka on the southern island of Kyushu, Japan. Nobeoka isn't known for much, but their virtually unknown claim to fame is a small diner not far from Nobeoka station, that invented Chicken Nanban (チキン南蛮). Through some miracle (or because the dish is so damn good), this humble dish managed to work its way from my hometown into Japanese restaurants across the world.
The irony is, like many famous Japanese dishes, Chicken Nanban has foreign roots. According to the creator, it was inspired by a dish called Nanbanzuk, 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 nanbanzuk simply means "soaked European-style"
Just 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.
Hi Charlie, I've never tried this with an air frying however based on what I know of air fryers(which isn't much), I don't think this will work. For the egg to form the tendrils that makes the breading, it needs to be suspended in a liquid. If you made this in an air frying I think you're going to end up with chicken surrounded by an omelette.
Hi Marc!
We just finished the Nanban dinner. It was something really special! Very easy to prepare. Also I have made last week the beef hamburger. This is will be in our menu very often. Thanks a lot! Oksana
Hi Audrey, it's hard to say by price, because there's so much variance, but when you cook sake, the alcohol and most of the aroma gets vaporized, so the real purpose is to add umami to a sauce/dish. This is something that even an inexpensive sake should be able to do just fine, so as long as it's sake (not "cooking sake") you should be fine. Aside from being labelled as such, cooking sake usually has stuff like salt and preservatives added, which can ruin a recipe.
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