Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, eggplant and chicken nanban. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or Korean The taste starts with a refreshing flavor of soy vinegar dressing followed by the crunchy fried chicken, and the refined taste of shiso kicks in as a finale. This Eggplant and Chicken Nanbanzuke recipe is often made in the summer because it is served chilled and easy to make.

Eggplant and Chicken Nanban is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Eggplant and Chicken Nanban is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook eggplant and chicken nanban using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant and Chicken Nanban:

1. Make ready 1 large Eggplant (slim Japanese type)
2. Take 1 Chicken thigh
3. Make ready 1 Cake flour
4. Get 1 Salt and pepper
5. Take 1 1/2 tbsp ○Sugar
6. Prepare 2 tbsp ○Soy sauce
7. Prepare 2 tbsp ○Vinegar
8. Prepare 3 Shiso leaves (optional)

Chicken nanban is an example of "yoshoku", Western style food that has been adapted to suit Japanese tastes. This succulent chicken dish originated in Miyazaki Prefecture in the far South of Japan. Topped off with rich tartar sauce, this dish is particularly nice with a side of chips or new. Chicken nanban is breaded, deep fried, dunked in a vinegar sauce, and topped with tartar sauce.

Instructions to make Eggplant and Chicken Nanban:

1. Roughly cut the eggplant into chunks, and soak in water. Drain the excess water, and coat with cake flour. Julienne the shiso leaves.
2. Cut the chicken into slightly smaller bite-sized pieces. Season with salt and pepper, and coat with cake flour. Mix the ○ ingredients and set aside.
3. Heat a frying pan, and add 2 tablespoons of oil. Add the eggplant, and stir-fry until lightly browned. Remove from the pan.
4. Add 1 tablespoon of oil to the Step 3 pan, and stir-fry the chicken. Lid half-way through to cook the chicken through. When browned, return the eggplant, and continue stir-frying.
5. Add the seasoning mixture to Step 4, and continue stir-frying until the sauce becomes thick, then you're done!
6. Serve on a plate, and top with the shiso leaves.

It's definitely kind of indulgent, but really delicious. Chicken nanban is fried chicken that's been briefly marinated in a sweet-sour-salty and slightly spicy sauce or dressing called nanban sauce. 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. Chicken nanban is a fried chicken dish. Fried chicken fillet, to be more precise. · Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce.

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