Chicken
Nanban - egg-coated-fried chicken dipped with sweet soy-sauce vinaigrette and topped with creamy boiled egg "tartar" sauce - originated in Miyazaki Prefecture in Kyushu, most southwesterly of Japan's four main islands. I had not known that such a dish exists until I happened to see a recipe of Chicken
Nanban online a few weeks ago. Therefore, I haven't had it before while I was able to imagine the taste based on the recipe and thought I, perhaps and J would like it. I mainly followed
this recipe although I used much less oil to pan-fry chicken and reduced heat and covered the pan when I cooked the other side of chicken. The result was very good! J seemed to like the dish, too. I realized again that eggs often play a key role in Japanese dishes.
