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nanban-zuke; fried fish or chicken marinated in sweet vinegar sauce
A Japanese dish in which fried fish, chicken, or vegetables are marinated in a sweet-sour sauce of vinegar, soy, sugar, sliced onion, and chili pepper. Served chilled or at room temperature; the flavors deepen as it sits.
今晩のおかずは鯵の南蛮漬けだ。
Tonight's side dish is horse mackerel nanban-zuke.
南蛮漬けは冷やしてから食べると美味しい。
Nanban-zuke is delicious eaten chilled.
揚げた鶏肉を玉ねぎと唐辛子入りの南蛮酢に漬けて、南蛮漬けを作った。
I deep-fried chicken and marinated it in nanban vinegar with onion and chili to make nanban-zuke.
Composed of 南蛮 (literally "southern barbarian," a historical term for Portuguese and Spanish traders) plus 漬け (pickled, marinated). The dish is thought to derive from the southern-European technique of preserving fried fish in vinegar.
KEY POINTS:
- Most often made with small whole fish (especially 鯵) or chicken pieces
- Marinade combines vinegar, soy, sugar, sliced onion, and dried chili
- Best after several hours so the flavors penetrate; commonly eaten as a make-ahead dish
COMMON COLLOCATIONS:
- 鯵の南蛮漬け: horse mackerel nanban-zuke
- 鶏の南蛮漬け: chicken nanban-zuke
- 南蛮漬けにする: to make into nanban-zuke
RELATED:
- チキン南蛮: a Miyazaki specialty of fried chicken with tartar sauce — uses similar nanban vinegar but is served warm