In 1543, a group of Portuguese sailors arrived on the island of Tanegashima - the first Europeans to land on Japanese soil. Between 1580 -1587 the city of Nagasaki was under the foreign administration of the Portuguese Crown. The Portuguese brought Peixinhos Da Horta to Japan during mid 16th century, which evolved into what we now known as Tempura.
The word Nanban (南蛮) translates to “southern barbarian” and is how the Japanese described the Portuguese foreignersat the time. The friendlier translation of this word today is “soaked European-style”, which describes this dish. Chicken Nanban can best be described as a Western style that was adapted to suit Japanese tastes over time. The Miyazaki Prefecture is where everyone says that this dish was created (around the 1960’s) and it continues to be one of the most famous dishes in the area.
Egg battered deep fried chicken that’s been submerged into a tangy dressing and served with lots of tartar sauce, raw cabbage or rice on the side is absolutely delicious, and I cannot describe it in words. This delicious Nanban sauce can also be used on noodles, raw or cooked vegetables, rice, or anything else that you fancy. I hope that you try this recipe and enjoy is as much as we did when we first made it.
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