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Sen zanki ｜ Our Regional Cuisines

  • Ehime Prefecture

    Sen zanki

Sen zanki

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  • recipe image

    Image Source : Imabari City Tourism Division

  • Main lore areas

    Toyo area

  • Main ingredients used

    Young chicken (with bones)

  • History/origin/related events

    Senzanki is a local dish of the Toyo region (mainly around Imabari City), where chicken cooking is popular. It is a deep-fried dish using various parts of chicken meat with bones, and is said to have originated in the Edo period (1603-1867) when pheasants were captured from Mount Chikami and deep-fried. It is said to have originated in the Edo period (1603-1867), when pheasants were captured and deep-fried on Mt. There are various theories as to how the name "senzanki" came to be used, such as "senzankiri," meaning a whole chicken cut into a thousand pieces, "enzachi," meaning fried chicken with bones, and "qingzachi," meaning fried boneless chicken, due to the pronunciation of the Chinese word.
    By deep frying the chicken with the bones, the flavor from the bones and the seasoning that has been marinated in advance soak in during the cooking process, resulting in a crispy fried texture and rich seasoning that is well received. It is said that soon after the end of World War II, there was a restaurant in the Imabari area that became a prosperous "senzanki" restaurant, and long lines of people formed at the restaurant to try it, and it is said that "senzanki" began to spread in the Imabari area around this time.

  • Opportunities and times of eating habits

    SENZANKI always appears on the dining table at events such as celebrations. It is eaten throughout the year on all occasions, from gatherings of relatives and friends to children's athletic meets, field trips, and daily lunch boxes.

  • How to eat

    Cut the young chicken bones into bite-sized pieces, mix light soy sauce, sake, ginger juice, and pepper in a bowl, and marinate the young chicken to blend in. Heat oil to medium temperature, coat with potato starch and deep fry. What makes senzanki different from other fried foods is that it is deep-fried with the chicken meat still on the bone.

  • Efforts for Preservation and Succession

    Senzanki is available not only in Ehime Prefecture, but also at various restaurants such as izakaya (Japanese style pubs) and direct sales shops. There are also many restaurants specializing in senzanki, which can be taken out and enjoyed at home. It is popular among all people, and because it is easy to cook, it is also made at home.

RECIPE

Ingredients (For 4 persons)

  • Bone-in young chicken 600g
  • Light soy sauce 1 1／2 tbsp.
  • sake 1 1／2 tbsp.
  • ginger juice a pinch
  • pepper a pinch
  • katakuriko (potato starch) a little
  • grated garlic a pinch

How to cook

  • 1. Cut young chicken bones into bite-sized pieces.

  • 2. In a bowl, mix light soy sauce, sake, ginger juice, pepper, and grated garlic.

  • 3. Heat oil to medium temperature, coat 2 with potato starch and deep fry.

provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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