‘Nanban-zuke’ is a Japanese dish of marinated fried fish. I usually use fish called ‘Aji’ but other meaty fish are also suitable. Chicken Breast is a popular alternative. It’s much easier to prepare than it looks.
500g Chicken Breast Fillets
Salt & Pepper
Potato Starch Flour
Oil for frying
1/2 to 1 Onion *thinly sliced
1 Carrot *sliced into thin strips
1/2 to 1 Green Capsicum *cut into thin strips
2 Tomatoes *sliced
1/2 to 1 teaspoon Chilli Flakes OR 1 Chilli *thinly sliced
1/4 cup Rice Vinegar
1/4 cup Soy Sauce
1/4 cup Water
2 tablespoons Sugar
2 tablespoons Mirin *can be replaced by 1/2 to 1 tablespoon Sugar
1 tablespoon Sesame Oil
- Place all the marinade ingredients in a large bowl and mix well. As Mirin is alcoholic, you can replace it with Sugar. In that case, you use 3 tablespoons Sugar in total.
- Add all the vegetables and mix to combine.
- Cut Chicken Breast Fillets into 2cm thick slices, season with Salt & Pepper, then coat with Potato Starch Flour.
- Heat Oil in a large saucepan over medium-high heat. It doesn’t have to be deep.
- Cook Chicken pieces for 2 minutes, turning halfway through cooking, OR until cooked through. Transfer to the marinade & vegetable mixture.
- Mix to combine, so that all Chicken pieces will be marinated evenly. Set aside for 1 hour.
- *Note: You can do the marinating process using a serving bowl, so that you can serve straight away. Otherwise, arrange the mixture on a serving plate or bowl, and enjoy with freshly cooked rice.