Name: Chicken Nanban
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 800 g Chicken thighs; 50 g Flour; 4 un Eggs; 40 ml Soy sauce; 50 ml Rice vinegar; 20 ml Mirin; 25 g Sugar; 80 g Mayonnaise; 80 g Cucumber; 60 g Onion; 40 ml Vegetable oil; 400 g Japanese short-grain rice; 6 g Salt; 2 g Black pepper

Method

Cook the Japanese short-grain rice. Mix soy sauce, rice vinegar, mirin and sugar. Warm until the sugar dissolves. This is the nanban sauce.
Chop boiled eggs, cucumber and onion. Stir into mayonnaise with a splash of rice vinegar, salt and black pepper. Chill.
Season the chicken thighs with salt and black pepper. Coat in flour and beaten eggs.
Brown in vegetable oil, then finish at 200C until cooked through.
Spoon nanban sauce over the hot chicken. Top with tartar and serve with the rice.

Shopping tip

Coxas de frango, vinagre de arroz, mirin and maionese are the shopping list. Pepino and cebola go in the tartar. Kewpie is optional. Serve with arroz and shredded couve if you like.