Chicken Nanban, Tartar Sauce, Asian Slaw, Tare Dipping Sauce
Tare dipping sauce
60ml Rice wine vinegar
90ml soy sauce
3 tbsp mirin
2 tbsp Caster sugar
2 tsp red chilli flakes
For the slaw
4 spring onions sliced
2 medium carrots, peeled and grated
½ small red cabbage, very finely shredded
50g mangetout, very sliced thinly
2 tbsp sesame oil
1 tbsp lime juice
(and 3 tbsp of the Tare as above)
For the tartar sauce
½ red onion, or 2 small shallots, finely chopped
2 large finely chopped
2 tbsp gherkins, finely chopped
2 tbsp flat-leaf parsley, finely chopped
Salt & freshly ground black pepper
For the chicken
4 small chicken breasts, (sliced in half & flatten thinner)
2 eggs, beaten
100g plain flour
½ tsp red pepper flakes
½ tsp salt
Japanese rice, to serve. Toasted sesame seeds, to garnish Coriander.
For the tare sauce, combine all the ingredients for the sauce into a saucepan and heat over a medium low heat. Stirring until the sugar is dissolved and continue to simmer for 4 minutes. Set aside to cool.
For the salad, combine all the ingredients together in a bowl. Take 3 tbsp of the dressing and add the sesame oil and lime juice, mix well and toss into the salad. Set aside.
For the tartar sauce, in a bowl, mix all the ingredients together and check for seasoning, adding salt and pepper to taste.
For the chicken, place each chicken breast between two sheets of the parchment and flatten to about 2cm in thickness. Pour the beaten eggs into a shallow bowl.
Combine the plain flour with the cornflour, add the red pepper flakes and the salt to the flours and mix well. Dip the chicken into the egg and then into the flour. Place on a piece of parchment until all are completed. Heat some oil in a frying pan and fry the chicken, 2 at a time until it is fully cooked through.
To assemble, spoon the rice into a mould and turn it out on a serving plate, add the salad, chicken, tartare and tare dipping sauces. Garnish with sesame seeds and fresh coriander.