Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup mirin
- 1/4 cup sugar
- 1/2 onion, thinly sliced
- 1/2 carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup sliced scallions
- 1/4 cup sliced pickled ginger
- 1/4 cup chopped cilantro
- 1/2 cup ponzu sauce
Special equipment needed:
- Large bowl
- Plastic wrap
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Large skillet
- Tongs
- Serving platter
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, rice vinegar, mirin, and sugar until sugar dissolves.
2. Add chicken thighs to the bowl and coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Heat a large skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Discard the marinade.
4. Add chicken to the skillet and cook for 5-7 minutes per side, or until browned and cooked through.
5. Remove chicken from the skillet and let it cool for a few minutes. Cut chicken into bite-sized pieces.
6. In a large bowl, mix together sliced onion, carrot, cucumber, scallions, pickled ginger, and chopped cilantro.
7. Add chicken to the bowl and mix everything together.
8. Pour ponzu sauce over the chicken and vegetables and toss to coat.
9. Transfer the nanbanzuke to a serving platter and garnish with additional cilantro and pickled ginger.
Time:
Preparation time: 15 minutes + 2 hours marinating time
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 6g
Carbohydrates: 26g
Protein: 38g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian version.
- Ponzu sauce can be substituted with soy sauce mixed with lemon or lime juice.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different vegetables such as bell peppers, radishes, or daikon.
- Serve over rice or with a side of miso soup.
Tips and tricks:
- Marinate the chicken overnight for maximum flavor.
- Use a mandoline to thinly slice the vegetables.
- Make extra ponzu sauce for dipping.
Storage instructions:
Store leftover nanbanzuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat nanbanzuke in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve nanbanzuke on a large platter with chopsticks and small bowls for dipping sauce.
Garnishes:
Garnish with additional cilantro and pickled ginger.
Pairings:
Pair with a cold beer or sake.
Suggested side dishes:
Serve with steamed rice and miso soup.
Troubleshooting advice:
If the chicken is not cooked through, finish cooking in the oven at 350°F for 5-10 minutes.
Food safety advice:
Make sure to marinate the chicken in the refrigerator and discard any leftover marinade.
Food history:
Nanbanzuke is a Japanese dish that originated in Nagasaki. It is typically made with fried fish or chicken marinated in vinegar and served with vegetables.
Flavor profiles:
Nanbanzuke is sweet, sour, and savory with a tangy ponzu sauce.
Serving suggestions:
Serve nanbanzuke as a main dish or as a side dish for a Japanese meal.
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Region: Japanese