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Recipes

Basque Cantabrian White Tuna Bao buns with Teriyaki sauce

Elaboration

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.

  • Product:
  • Servings:
    4
  • Cooking time:
    20 分
  • Season:
    Spring, Autumn, Winter, Summer
  • Difficulty level:

Ingredients

  • 100g Basque Cantabrian White Tuna
  • 4 tbsp grated ginger
  • 50g Ibarra chilli peppers
  • 130 ml soy sauce
  • 130ml mirin
  • Golden sesame seeds
  • 4 Bao buns

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