For today's post I resume an old limited edition bento sponsored by the Nagoya Omotenashi Bushotai relished with some experimental sauce, as I decided to copy this recipe and share my results with you.
The bento that we're talking about is the Chicken Nanban Gozen (チキン南蛮御膳, "Chicken Nanban Banquet") and it was released on the Autumn of 2010 to celebrate the 400th anniversary of the institution of Nagoya city. It was released by Circle K Sunkus and sold in local conbini of Aichi prefecture.
The "Gozen" of the title is obviously a reference to the Omotenashi Gozen, but it's important to note that the ingredients didn't mimick that historical meal, but mostly focused on the usual Nagoya-meshi, as you could guess by the sempiternal presence of misokatsu as a side dish.
The pick of Chicken Nanban, though, is curious, as it's famous for hailing from Kyushu, so it has nothing to do with the culinary tradition of Aichi Prefecture (or Nobunaga)-- My guess is that this dish was picked because its relation to Portuguese missionaries and the privileged treatment that they enjoyed during Nobunaga's reign.
Amused and curious about this interesting and fun intercultural contamination, I decided to add my contribution and presented myself a more "Western" version of this recipe inspired from this bento by using the recipe for the sweet and sour sauce of Southern Italian tradition (Unfortunately I couldn't find a recipe in English, but it's pretty much made with vinegar, water, tomato sauce and sugar-- and it doesn't involce pineapple juice at all, as I read somewhere!)--
As for the credits, the picture of the "Chicken Nanban Gozen" bento comes from this blog, where you can find further pictures and a review of both the "Gozen" and the onigiri.
The picture of Nobunaga and his bento comes from this post on the blog of the Nagoya Omotenashi Bushotai ^^