Starting strong with one of my favourite dishes: chicken nanban, basically fried chicken topped with tartare sauce.

I first had this when I moved to the city. Ewen and I stumbled upon a little Japanese restaurant tucked down a laneway we’d never been down before. We ordered chicken nanban and some ramen, and were blown away by how good it was. We didn’t need to, but we immediately ordered a second one, it was that good.

For anyone in Melbourne, the place is Mensousai Mugen, stepping inside feels like being transported to Japan. Funny enough, we’ve since moved apartments and now live even closer to it… totally by accident!

Chapter: Family Favourites
Page: 92
Ingredient Total: 13
Make it again? Yes

Millie’s recipe was super easy to follow! If anything, I did miss having chopped gherkins or a bit of brown onion in the sauce, but once it was paired with the chicken, I didn’t even notice.

– We enjoyed the combination of fried chicken dipped in a tangy marinade and paired with a creamy tartare sauce.

– Nanban sauce was a simplified version of what I’m used to. It was however quick, easy and required only a few ingredients.

– I dressed my cabbage with a homemade yuzu salad dressing, it took the dish to a whole new level.