Nanban Awase Zu

Name: Nanban Awase Zu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 10 tsp dashi (50 ml) Dashi; 10 tsp rice vinegar (50 ml) Rice Vinegar; 10 tsp sake (50 ml) Sake; 10 tsp mirin (50 ml) Mirin; 10 tsp light soy sauce Light Soy; 2 Tbsp (25 g) Brown Sugar; 1 Dried Chileseeded, added to the cooled marinade Dried Chile

Independent adaptation of a publicly published Hiroyuki Kanda recipe. Not affiliated with, sponsored by, or endorsed by Hiroyuki Kanda.

MARINADE · FRIED HORSE MACKEREL & FRIED FISH

In the published recipe, this is the marinade for small horse mackerel nanban-zuke.

The marinade from Kanda's small horse mackerel nanban-zuke.

On the jar

NANBAN

Method: simmer
Yield: about 1¼ cups
Ingredients: 7
Jar batch: 1.3× recipe

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Ratio

DASHI 50 mlRICE VINEGAR 50 mlSAKE 50 mlMIRIN 50 ml

Ingredients

Dashi10 tsp dashi (50 ml)
Rice Vinegar10 tsp rice vinegar (50 ml)
Sake10 tsp sake (50 ml)
Mirin10 tsp mirin (50 ml)
Light Soy10 tsp light soy sauce
Brown Sugar2 Tbsp (25 g)
Dried Chile1 Dried Chileseeded, added to the cooled marinade

Method

Pour to the lines in order (bottom → top): DASHI, RICE VINEGAR, SAKE, MIRIN.
Shake-to-line (dashed marks): add BROWN SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: LIGHT SOY (to taste), DRIED CHILE (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Keep this recipe

One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. Shake it cold to marinate tonight, then simmer the rest into a finishing sauce for tomorrow.

4 kitchens · 8 stars

Nanban Awase Zu★★★ KITCHENOn the jar: NANBAN
Nanban Zuke Tare★ STARRED KITCHENOn the jar: CITRUS-HONEY
Nanban Zu★★★ KITCHENOn the jar: NANBAN-ZU
Supper Spicy Gochujang BBQ★ STARRED KITCHENOn the jar: SPICY

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Provenance

Hiroyuki Kanda works in Japanese kaiseki at Kanda; credentials include Michelin 3* (Kanda, Tokyo).

Originally published as Nanban Awase-zu (Equal-Parts Marinade).

Adapted from a Hiroyuki Kanda recipe (Hiroyuki Kanda / NHK Kyou no Ryouri (ko-aji no nanban-zuke)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hiroyuki Kanda / NHK Kyou no Ryouri (ko-aji no nanban-zuke) (published as “Nanban Awase-zu (Equal-Parts Marinade)”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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