Re: Nanban Full Movie Free Download In Tamil
Joao Charlesbois
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.
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?
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.
Wow! I had chicken nanban for the very first time on Friday and I was very interested in knowing where this recipe originated. It's actually quite a westernized dish at first sight. Thanks for the history lesson! I have to try this at home. By the way, can I use mirin in the nanban sauce in replace of the sake?
Various sword and spear blades are known with inscriptions of them being made of nanban tetsu. Swordsmiths like Hizen Tadayoshi, Kunikiyo, and Yasutsugu and were known to use this steel for their swords and inscribe it on the tangs. See for example a Yasutsugu auctioned at Christie's.
Other sources of nanban tetsu may have been scrap metal ballast from Dutch trading ships, and there are also references of the Japanese importing steel from China, Thailand, and even wootz steel from India.2
Swords inscribed as being made using nanban tetsu are predominantly made in the early 17th century, up to around the Kanbun era of 1661-1667. Sword guards that state they are specifically made of nanban steel are very rare and probably date from around the same period.
Not only did the Portuguese introduce firearms and Christianity to these shores, they also brought in European fashions, tobacco and more. The exotic products that they and other European traders brought to Japan were collectively called nanban. This term was originally used in China (pronounced naanmaan) to refer to the "southern barbarians" they fought along their borders. In Japan, however, "nanban" was used to mean something foreign and highly desirable.googletag.cmd.push(function() googletag.display('div-gpt-ad-1499653692894-0'); );
The most enduring legacy of the Portuguese may be the influence they had on Japanese cuisine. They introduced chili peppers and corn (maize), both of which originated in the Americas, as well as the use of beaten eggs and sugar in cooking. While sugar was known already, it was extremely expensive and reserved for medicinal purposes, with other sweeteners used for cooking. Sugar became a little more affordable (although it remained a luxury item until the 19th century) when the Portuguese brought it in for trade, and a craze for nanban kashi (sweets) was born. Three types of nanban kashi are still very popular: Castella or kasutera, a rich sponge cake; bolo, small round crunchy-soft cookies; and konpeitō, colorful bumpy sugar candies.
There are generally three ways to enjoy soba: nanban, seiro, and bukkake. Nanban soba is where the noodles and hot broth are combined in a bowl, served with various toppings and garnishes. This is very much a classic "hot bowl of soup" kind of meal, and is great for the cold winter months.
Outside of using fire, the best counter to nanban trade ships are other nanban trade ships: their very large profiles make them easy targets to cannons. The Black Ship can handily overpower any nanban trade ship due to its superior number of guns and crew.
Chicken Nanban" is known to have originated in Nobeoka City. It is said that it was first prepared as a bribe dish at a Western-style restaurant in Nobeoka City in the 1950s. At the time, the dish was called "fried chicken in sweet and sour sauce," but it later became popular in its current style of being served with tartar sauce and salad. In the 1960s, the dish became popular as a feast for the occasional family outing, and eventually became commonplace in school lunches, home cooking, and restaurant menus throughout the prefecture.
The "Nanban" in "Chicken Nanban" is a term originally used to describe the Portuguese who came to Japan during the Warring States Period and their culture. Among the foods brought to Japan by the Portuguese was "nanbanzuke," which is made by marinating ingredients in sweet vinegar with chili peppers, and is said to have come to be called "chicken nanban" because chicken was used to make it.