Nanban-zuke is a traditional Japanese dish where fried fish or meat is marinated in a sweet and tangy vinegar sauce with aromatics such as scallions and chili. Popular with ingredients such as horse mackerel (aji), smelt, shishamo, or chicken, it’s flavorful even when cold—perfect for make-ahead meals or bento lunches.
Its origin traces back to the 16th–17th centuries, when Portuguese and Spanish merchants introduced vinegar-based dishes like escabeche to Japan through “Nanban trade.” The Japanese adapted and refined the concept, resulting in the dish known today as nanban-zuke. The name “Nanban” refers to the southern Europeans who brought this culinary influence.
The balance of tangy vinegar, hot chilis, and fragrant aromatics makes it especially suited for hot summer days when appetite wanes. The longer the dish marinates, the more tender and flavorful it becomes—the bones in the fish even soften over time\!
This version features chicken breast, kept tender and juicy using a brine before frying. Served with crisp vegetables in a chilled vinegar marinade, it’s as beautiful as it is refreshing.
25 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 chicken breast (boneless, skinless)
- 3/4 cup water
- 1/2 tbsp. salt
- 1 tbsp. sugar (for brine)
- 1 /4 carrot
- 1 /4 onion
- 1 /3 small green bell pepper
- 3 tbsp. rice vinegar
- 3 tbsp. sugar
- 3 tbsp. mentsuyu (2x concentrated)
- 1 tbsp. soy sauce
- salt and pepper, to taste
- potato starch (or cornstarch), as needed
- 3 tbsp. vegetable oil
INSTRUCTIONS
Preparation
What Is Brine Solution?
Brining is a magic trick for transforming meat into juicy, tender perfection. A simple mix of water, salt, and sugar helps chicken (especially lean cuts like breast) retain moisture during cooking. It’s a must-try technique you’ll wish you knew sooner!- 1
Prepare the chicken: Poke the chicken breast several times with a fork, then slice diagonally into thin bite-sized strips. Combine the water, salt, and sugar in a resealable bag or bowl. Add the chicken and refrigerate for 15 minutes.
- 2
Slice the vegetables: Julienne the carrot. Thinly slice the onion. Remove the stem and seeds from the bell pepper and cut into thin strips.
- 3
Make the marinade: In a bowl or shallow dish, mix the vinegar, sugar, mentsuyu, and soy sauce. Add the sliced vegetables and refrigerate to chill while the chicken is prepared.
- 4
Coat the chicken: Drain the brine from the chicken and pat dry thoroughly with paper towels. Season with salt and pepper, then coat evenly with potato starch.
- 5
Pan-fry: Heat the oil in a frying pan over medium heat. Shallow-fry the chicken until cooked through and golden.
- 6
Assemble: Drain excess oil and place the hot chicken over the chilled vegetables. Pour the vinegar marinade over everything and serve, or refrigerate until cool for a refreshing summer dish.
RecipeID
189
Tips & Notes
If you’re not a fan of raw veggies, lightly microwave them (1 min at 600W) before adding them to the marinade.
Be sure to pat the chicken dry thoroughly after brining to prevent oil splatter when frying.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."