Sanzoku-yaki, Recipe for Nagano’s beloved Fried Chicken
The beloved local flavors
Sanzoku-yaki has always been a favorite among locals, enjoyed both at home and in taverns. This dish hails from Matsumoto City in Nagano Prefecture and features a large piece of chicken marinated in a soy sauce-based mixture with garlic and ginger, then coated in potato starch and deep-fried. It's typically served in chunks with a side of cabbage or lettuce salad.
Sanzoku-yaki originated in one of Izakayas in Matsumoto. The name has several theories: one suggests that the Izakaya was named 'bandit', means "Sanzoku", another implies 'bandit' means 'taking things away', sounds "Tori Ageru", ”Tori" means chicken and "Ageru" means fried, therefore fried chicken. So, this dish is rich in stories and history.
What sets Sanzoku-yaki apart from regular fried chicken is its preparation—using a whole piece of meat and potato starch instead of flour.
Try it with Shichimi mayonnaise sauce
My recipe uses chicken breast, but chicken thighs work well too. Marinating in soy sauce makes the chicken incredibly juicy. I particularly recommend pairing it with mayonnaise and shichimi pepper, especially from Yawataya Isogoro. There are many types of shichimi, but the standard blend works perfectly with Sanzoku-yaki, enhancing its spiciness.
Pair this flavorful dish with dry sake. The bold, rich flavors of Sanzoku-yaki complement the strong, full-bodied taste of dry sake, making for an excellent combination.
The ingredients are very common in any countries, so that makes you to easily try this recipe! Enjoy!
- １ large piece Chicken breast (About 150g)
- 1 clove Garlic
- 1 clove Ginger
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 3 tbsp Corn starch
- 100 ml Vegetable Oil
- Grate the garlic and the ginger first.
- Butterfly the chicken breast
Make a cut halfway through the middle of the meat, being careful not to cut all the way through. Then, make cuts on both sides and open it up like a book.
- Flatten the meat
Place a piece of plastic wrap over the meat and use a rolling pin to pound it, flattening out any unevenness. By pounding the meat, you break down the fibers, making it more tender and allowing the flavors to penetrate more easily.
- Marinate the meat
Mix the garlic, ginger, soy sauce and sake and blend into the meat.
- Leave for 1 hour
To let the flavors penetrate the meat, refrigerate it for a full hour.
Coat the entire piece of meat with cornstarch and fry it in oil at 160 degrees Celsius. Fry each side for about 5 minutes, cooking it slowly and thoroughly to ensure the meat is cooked through.
- Serve with lots of salad
On the plate, prepare lots of leaves, tomatoes, cucumbers, as you like. You will definitely need a good amount of greens. Cut the chicken the serve with the salad. Don't forget the special sauce, mayonnaise and Shichimi!