Tori Nanban
Tori Nanban is a fried chicken dish of dreams.
Significantly lesser known than Karaage, and I have no idea why.
Originating from the Miyazaki prefecture in Japan. A Portuguese inspired chicken dish. Fried in a crispy egg coating, dipped in a tangy soy sauce, and smothered in a creamy, egg filled "tartar sauce".
I put that in quotations because it resembles more of an egg salad.
Tartar sauce, egg salad, call it what you want but it belongs on fried chicken. And the only acceptable ratio of sauce to chicken is 1:1. Seriously, it's that good.
Recipe:
Serves 1-2 people
Tartar Sauce:
2 eggs, hard boiled
1 small cucumber, seeded
1/4 white onion, finely diced
1/2 tsp soy sauce
1/2 tbsp lemon juice
1/4 tsp black pepper
1/3 cup kewpie mayo (or low fat mayo)
Boil eggs in salted water for 10-11 minutes. Dunk in ice water to cool quickly.
Peel and chop hardboiled eggs and place in a medium bowl.
Cut cucumber lengthwise and remove the soft seed center. Slice thinly lengthwise, rotate 90 degrees, and chop into finely diced pieces. Place in a small bowl along with finely diced onion. Sprinkle with 1/2 tsp fine sea salt and mix. Let sit for 10 minutes to draw out water. Squeeze to remove any excess water after the 10 minutes have passed, and place in the bowl with the hardboiled eggs.
Add remaining tartar sauce ingredients and stir to combine. Place in fridge until needed. Can be prepared ahead of time!
Nanban Sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp sugar (brown sugar or stevia replacement)
1 tbsp water
Combine all ingredients in a small saucepan. Heat until sugar dissolves and slightly reduced. Remove from heat and set aside.
To Fry:
2-3 boneless skinless chicken thighs (or breast)
2 tsp soy sauce
1 clove grated garlic
2 tsp mirin
1/4 tsp grated ginger
3 tbsp flour
1 egg, beaten
1/2L neutral oil, for frying
Optional: marinate chicken in soy, mirin, garlic and ginger for 20 minutes before frying.
In a large pan, or dutch oven, add your oil and preheat to 350 degrees.
Coat the chicken in a light dusting of flour. Shaking off an excess. Dunk in beaten egg and place straight away into the hot oil. Cook for 3-4 minutes a side and remove from heat. Let them cool. Turn the heat up slightly under your pan and add the chicken back to the oil for a second fry. This is to give them a nicer golden colour. Internal temperature should reach 165 degrees.
When ready to serve, dunk the chicken in your prepared nanban sauce, the crispy egg will soften and soak up the liquid (this is ok!). If there is any leftover nanban sauce, ideally, pour it over your rice! Cut your chicken into bite sized pieces and place on fresh greens or a bed of hot rice.
Best eaten right away. However if you plan to eat leftovers, reserve nanban sauce marinade and tartar sauce to pour over only when you are ready to consume. Enjoy!
