Nanban Zuke Tare

Name: Nanban Zuke Tare
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (700 ml)
Cuisine: Asian
Ingredients: 1 cup + 1/4 cup Dashi (300 ml) Dashi; 6 Tbsp soy sauce (90 ml) Soy Sauce; 1 Tbsp mirin (15 ml) Mirin; 1 Tbsp rice vinegar (15 ml) Rice Vinegar; 22 ml lemon juice Lemon Juice; about ¼ bunch (5 g) Shiso; 15 g Ginger; about 1 Tbsp (10 g) Sesame Seed; 300 g Daikon; 1 Tbsp honey (15 ml) Honey; 1 Tbsp sugar (15 ml) Sugar; 0.5 g Chile Powder

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

MARINADE · FRIED AJI & FRIED CHICKEN

In the published recipe, this is the marinade for herb-vegetable nanban-zuke.

The marinade from Takahashi's herb-vegetable nanban-zuke.

On the jar

CITRUS-HONEY

Method: shake
Yield: about 3 cups
Ingredients: 12
Jar batch: 0.35× recipe

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Ratio

DASHI 300 mlSOY SAUCE 90 ml

Ingredients

Dashi1 cup + 1/4 cup Dashi (300 ml)
Soy Sauce6 Tbsp soy sauce (90 ml)
Mirin1 Tbsp mirin (15 ml)
Rice Vinegar1 Tbsp rice vinegar (15 ml)
Lemon Juice22 ml lemon juice
Shisoabout ¼ bunch (5 g)
Ginger15 g
Sesame Seedabout 1 Tbsp (10 g)
Daikon300 g
Honey1 Tbsp honey (15 ml)
Sugar1 Tbsp sugar (15 ml)
Chile Powder0.5 g

Method

Pour to the lines in order (bottom → top): DASHI, SOY SAUCE.
Shake-to-line (dashed marks): add DAIKON. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SHISO (about 2½ tsp), GINGER (about 2 tsp), SESAME SEED (about 1 tsp), SUGAR (about 1 tsp), CHILE POWDER (to taste), MIRIN (about 1 tsp).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

3 kitchens · 7 stars

Nanban Zuke Tare★ STARRED KITCHENOn the jar: CITRUS-HONEY
Sumiso★ STARRED KITCHENOn the jar: SUMISO
Nanban Awase Zu★★★ KITCHENOn the jar: NANBAN
Nanban Zu★★★ KITCHENOn the jar: NANBAN-ZU

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Provenance

Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).

Originally published as Nanban-Zuke Tare.

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK Kyou no Ryouri (koumi-yasai nanban-zuke)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× 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 Takuji Takahashi / NHK Kyou no Ryouri (koumi-yasai nanban-zuke) (published as “Nanban-Zuke Tare”). 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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