Delicious Japan at Home: Kyushu

Let's travel Japan by cooking at home with our chef Rika and master chef Saito. Featured recipes: (1) Chef Saito's Chicken Nanban (2) Rika's Champon Noodles (3) Takanameshi.

(1) Chef Saito's Chicken Nanban

Ingredients (Serves 3-4)
250 g chicken breast
2 beaten eggs
Shredded lettuce
Cherry tomatoes

Sweet vinegar marinade:
100 ml rice vinegar
3 tbsp sugar
1/5 tsp salt
2 tsp soy sauce

Tartar sauce:
1 boiled egg
90 g Japanese mayonnaise
70 g onion
30 g cucumber pickles
2 tsp lemon juice

1. Make the sweet vinegar marinade: Combine the rice vinegar, sugar, salt and soy sauce.
2. Make the tartar sauce: Combine the chopped onion, pickled cucumbers, mashed egg, Japanese mayonnaise, salt, pepper and lemon juice, and stir to mix.
3. Slice the chicken and season with salt and pepper. Dredge the chicken in flour.
4. Dip the slices of chicken in beaten eggs, then deep-fry until both sides are golden brown.
5. Marinate the chicken with sweet vinegar.
6. Serve the chicken on the shredded lettuce with cherry tomatoes, top with tartar sauce.

(2) Rika's Champon Noodles

Ingredients (Serves 2)
60 g thinly sliced pork
150 g Asari clams
100 g frozen mixed seafood (may include shrimp & squid)
40 g Kamaboko (fishcakes)

1/2 onion
2 cabbage leaves
50 g shiitake mushrooms
1 small green bell pepper
1/3 carrot
10 cm Naganegi long onion
1 clove garlic

240 g Champon noodles

1 tbsp granulated chicken bouillon
800 ml water
Thai fish sauce

1. Cut the vegetables and Kamaboko (fishcakes). Cut the thinly sliced pork into bite-sized pieces.
2. Lightly sauté the pork and garlic with oil in a pot. Add all of the vegetables except the cabbage, and stir-fry.
3. Once everything is coated in oil, add the cabbage, water and chicken bouillon, and simmer.
4. Add salt, pepper and Thai fish sauce to taste. Cook the Champon noodles with boiling water.
5. When the vegetables in the soup become tender, add the Asari clams, thawed mixed seafood and Kamaboko, as well as the cooked noodles.
6. Bring the soup briefly to a boil. When the clams open, it's ready to serve.

(3) Takanameshi

Takana pickles
Bamboo shoots
Cooked rice
Usukuchi soy sauce
White sesame seeds
Kinshi Tamago (shredded thin omelet)

1. Stir-fry chopped bamboo shoots with oil. Then add Takana or any vegetable pickles. Season with salt and Usukuchi soy sauce, and stir-fry briefly until aromatic.
2. Quickly mix into hot cooked rice.
3. Serve. Sprinkle with sesame seeds, and top with Kinshi Tamago (shredded thin omelet).