Chicken Nanban - rich, creamy, oishii!
the best of Japanese-Western fusion!
it always intrigues me whenever I learn about the origins of Yoshoku (洋食) or Western/European-influenced Japanese cuisine. this unique cultural phenomenon stems from the time of Meiji Restoration where trade and contact with Europe and the United States resulted in a fusion cuisine, producing Japanese dishes we come to love today. these include foods like Tonkatsu, Omurice, Korokke, Hambagu, Wafu Pasta, Tonkatsu & Chicken Nanban.
the first time I had Chicken Nanban was from Mikoto Restaurant, a popular Japanese hangout just next to a restaurant I used to work at. the eating experience got me hooked which made me want to recreate the dish since then. now I finally did! after some trials, this was the best version of Chicken Nanban that was just PERFECT in every possible way. the use of tapioca starch makes for an extra crispy coating; the gingery & sweet nanban sauce pairs well with the tartar sauce which possesses a nice balance of rich and tang, from the mayo-horseradish concoction.
Tiktok failed to load.Enable 3rd party cookies or use another browser
get ingredients for this recipe here!:
halal mirin
rice vinegar
soy sauce
shiro dashi
mushroom seasoning
dried konbu
kewpie mayo
dijon mustard
if you’re looking for more Japanese recipes, here they are!:
CHEAPEST Omurice you can find in Singapore: $5 Omurice Recipe
Feeling broke AF but craving Omurice? Today, we show you the best way you can whip up a quick and easy meal with just under $5!
The CHEAPEST Unagi Don you can whip up at home!
Splurging a week's worth of savings on a bowl of unagi don? In this economy??? We say NO. As the saying goes – if you want something done, you gotta do it yourself.
 | A guest post by
|