Chikuwa Nanban

Chikuwa Nanban

This is the chikuwa version of my family's favorite Nanban dressing. The flavor and appearance both make for a very nice Nanban dish! I recommend this for bento or as a beer snack.

Ingredients: 3-4 people

1 package (4 sticks)
1 teaspoon
as needed
Nanban Vinegar:
2 tablespoons
1 1/2 tablespoons
Soy sauce
1 tablespoon
1/2 tablespoon
a small amount
Red chili peppers cut into rings
to taste
Sliced onions
1/2 onion
Thinly sliced lemon
2-3 slices
Curry Tartar Sauce
Boiled eggs
2 tablespoons
1/2 tablespoon
Curry powder
1/2~1 teaspoon
Grated garlic
to taste
Thinly sliced green onion
2~3 stalks
a small amount
a small amount
Vegetable oil
1-2 tablespoons
Salad (your favorite veggies)
as desired


1. Mix the nanban vinegar ingredients together, and add the red peppers, onions, and lemon slices to the marinade.
2. Finely chop the boiled egg, and mix it together with the other ingredients to make the tartar sauce.
3. Cut the chikuwa into 1 cm diagonal pieces, sprinkle with sake, and coat in katakuriko.
4. Heat vegetable oil in a pan over a medium heat, add the chikuwa from Step 3, and cook both sides.
5. Combine the chikuwa from Step 4 in the sauce from Step 1 while it is still hot.
6. Arrange lots of salad onto a plate, top with all of the nanban vinegar from Step 5, top with the sauce from Step 2, and you're done.

Story Behind this Recipe

This nanban vinegar recipe using Nissei's "Daily Chikuwa" has become one of my family-friendly recipes. Chikuwa tastes great by itself, and it can easily be turned into a great dish with a couple extra steps, so it's handy to have around.