Chicken Nanban with Sushi Vinegar

Chicken Nanban with Sushi Vinegar

Sushi vinegar is really useful when making sushi but do people really make sushi that much? How about using the sushi vinegar in other dishes like this?

Ingredients: 4 servings

○Sushi vinegar
4 tablespoons
○Soy sauce
2 tablespoons
Chicken breast
400 g
Salt and pepper
a small amount
Plain flour
as needed
Tartar Sauce
Boiled eggs
Sushi vinegar
2 teaspoons
3 tablespoons
Salt and pepper
a small amount


1. Combine all of the ingredients marked with ○ to create the sweet vinegar. Make the tartar sauce by finely chopping the cucumber, adding it to a bowl and mixing well with the other ingredients listed under tartar sauce.
2. Cut the chicken into thin 1 cm thick slices and season with salt and pepper.
3. Take the chicken slices and coat them with a layer of flour. Then dip the slices into a bowl containing a well beaten egg, mixed with 1 tablespoon of water and fry in some oil heated to 170℃. Turn the chicken over occasionally until golden brown all over.
4. Once fried, drain off any excess oil and place in a shallow container or large dish and marinate in the mixture from Step 1 for 30 minutes - 1 hour.
5. Cut into bite-sized pieces, arrange on a plate and serve with lots of tartar sauce and furikake rice seasoning.

Story Behind this Recipe

Sushi vinegar is useful when making sushi but I can't use up a bottle just by using it for that so I decided to try using it in other food.