Mix the nanban vinegar ingredients together, and add the red peppers, onions, and lemon slices to the marinade.
Finely chop the boiled egg, and mix it together with the other ingredients to make the tartar sauce.
Cut the chikuwa into 1 cm diagonal pieces, sprinkle with sake, and coat in katakuriko.
Heat vegetable oil in a pan over a medium heat, add the chikuwa from Step 3, and cook both sides.
Combine the chikuwa from Step 4 in the sauce from Step 1 while it is still hot.
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.
The tartar sauce tastes great even without egg for those of you who are allergic. I recommend adding curry powder to the tartar sauce. The nanban vinegar also tastes with additions like green onions, ginger, myoga ginger, or celery added.