🍗 Miyazaki Specialty: Everything About Chicken Nanban
🔍 What is Chicken Nanban?
Originating from Nobeoka City in Miyazaki Prefecture, Chicken Nanban is a beloved Japanese dish featuring fried chicken dipped in a sweet and sour vinegar sauce (Amazu) and topped with a generous serving of creamy Tartar Sauce.
1. Characteristics
It is not just fried chicken; the magic lies in the contrast between the tangy vinegar and the rich, creamy sauce.
- Amazu / Nanbanzu: The essential sweet and sour marinating sauce.
- Tartar Sauce: A chunky, savory topping that completes the dish.
2. The Meaning of “Nanban”
In historical Japan, “Nanban” referred to the Portuguese and their culture. When trade began in Nagasaki in 1550, the Portuguese introduced Escabeche—a dish where fried meat or fish is marinated in vinegar. This evolved into the Japanese Nanbanzuke, eventually leading to the creation of Chicken Nanban.
3. Chicken Nanban vs. Karaage
The main difference lies in the batter:
- Karaage: Seasoned with soy sauce and garlic, coated in flour or starch, and deep-fried.
- Chicken Nanban: Rubbed with salt, coated in flour, and then dipped in beaten egg before frying. The egg creates a soft layer that acts like a sponge, allowing the sweet and sour sauce to soak in perfectly.
- Meat: Traditionally made with chicken breast, though juicy chicken thighs are very popular today.
🍽 Famous Restaurants & Varieties
- Naochan (延岡市): 👉 https://nobekan.jp/gourmet/お食事の店-直ちゃん/
- The original style! Surprisingly, this version is served without tartar sauce. Its unique batter is a must-try.
- Ogura: The restaurant that popularized the tartar sauce version. Their classic recipe includes eggs, mayonnaise, ketchup, onion, and cucumber.
- Clayton House: https://craighton-house.com
- Known for variety, offering unique tartar flavors like Mentaiko (spicy cod roe) or Doubanjiang (chili bean paste).
👨🍳 Cooking Tips for the Best Flavor
- The Black Vinegar Secret: Using black vinegar (Kurozu) instead of grain vinegar provides a milder acidity and a deeper, unique sweetness.
- The “Airy” Texture: Blend the tartar sauce with a hand blender. This recreates the light, fluffy texture of the famous “Takemori” brand sauce.
- Onion Prep: Microwave the onions briefly and squeeze out the water. This prevents the sauce from becoming watery and keeps the flavor sharp.
- Pickle Substitutes: If you don’t have pickles, use salt-rubbed cucumbers or even Rakkyo (pickled shallots) for a great crunch.
Check out my favorite easy-to-make sour refrigerator pickles recipe here! 👉 [My Favorite Refrigerator Pickles]
📝 Ingredients Chicken Nanban
🥚 1. Tartar Sauce
- 2 Eggs (130g)
- Onion (70g)
- Pickles (30g)
- Half-calorie mayonnaise (65g)
- White wine vinegar (5g)
- Lemon juice (5g)
- Salt (4g)
- Pepper (appropriate amount)
🍯 2. Amazu / Nanbanzu
- Soy sauce (20g)
- Black vinegar (20g)
- Sugar (20g)
- Mirin (5g)
- 1 Chili pepper (stalk removed)
🍗 3. Fried Chicken
- Chicken thigh (600g)
- Potato starch (20g)
- Wheat flour (20g)
- 1 Egg (beaten)
- Oil (40g for 7% absorption)
👨🍳 Cooking Instructions: Chicken Nanban
1. Prepare the Tartar Sauce
- Boil Eggs: Place eggs in boiling water for 15 minutes. Immediately transfer them to cold water, then peel and mash with a fork (or use an egg slicer).
- Prep Veggies: Finely chop the onion and pickles.
- Microwave Onion: Place chopped onion in a heat-resistant container, cover lightly with plastic wrap, and microwave for 30 seconds. Once cooled, squeeze out any excess water.
- Blend: Combine the mashed eggs, onions, pickles, half-calorie mayonnaise, white wine vinegar, lemon juice, salt, and pepper in a blender. Blend until you achieve an airy, light texture.
2. Prepare the Fried Chicken
- Coat with Flour: Mix the potato starch and wheat flour together on a tray. Coat the chicken thighs thoroughly with the mixture.
- Egg Batter: Put the chicken and a beaten egg into a bag. Rub the bag well to ensure each piece is evenly coated.
- Deep Fry: Heat oil to 170°C (340°F) and fry the chicken for about 15 minutes until golden and cooked through.
3. Make the Amazu & Finish
- Mix Sauce: Combine the chili pepper, soy sauce, black vinegar, mirin, and sugar in a bowl.
- Marinate: While the chicken is still very hot, marinate it in the “Amazu” sauce for a few minutes. (The heat helps dissolve the sugar and allows the sauce to penetrate the crust).
- Serve: Cut the chicken into bite-sized pieces, drizzle with the remaining Amazu, and top with a generous amount of the airy tartar sauce.
💡 Pro Tips for Success
- Temperature Matters: Soaking the chicken while it’s fresh out of the fryer is the secret to a perfect flavor soak!
- Texture Control: Using a blender for the tartar sauce—inspired by the famous “Takemori” brand—gives it that professional, light mouthfeel.
📊 Nutrition Facts: Chicken Nanban
Oil absorption rate: 7%
| Category | Calories | Protein | Fat | Carbs | Salt |
| Fried Chicken | 1,715 kcal | 108.3g | 131.4g | 32.7g | 1.4g |
| Tartar Sauce | 404 kcal | 18.6g | 31.8g | 14.5g | 7.3g |
| Amazu Sauce | 113 kcal | 1.5g | 0g | 24.3g | 2.9g |
| TOTAL (Full Recipe) | 2,232 kcal | 128.4g | 163.2g | 71.5g | 11.6g |
| Per Serving (1/3) | 744 kcal | 42.8g | 54.4g | 23.8g | 3.9g |
📖Related Link: Read the Japanese version of this article here! [本場宮崎のチキン南蛮レシピ：ふわふわタルタルソース添え]
コメント