Basque Cantabrian White Tuna Bao buns with Teriyaki sauce


Drain the grated fresh ginger, then add this drained liquid to the soy sauce and mirin. Mix together in a saucepan and bring to the boil until it has thickened.

Next, fill the Bao bun with the tuna chunks.


Finishing touch and presentation

Add a little Teriyaki sauce to the Bao bun, then add some slices of the Piparra de Ibarra with EuskoLabel, sesame seeds and serve.

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