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.