Nigiri of daikon and Basque Cantabrian Anchovy


Finely grate the daikon and drain it well using a tea towel to remove the liquid. Meanwhile, reduce the mirin, rice vinegar and saké mixture in a saucepan until it thickens. Once reduced, leave it to cool then mix with the daikon.

Finishing touch and presentation

Using two teaspoons, form the shape of a nigiri with the seasoned grated daikon and put it on a plate. Place one anchovy on top then serve.

Other recipes

logotipo Enjoy it is from Europe logotipo campaign financed with ad from the European Union logotipos denominaciones Txakoli logotipos conserveras y Hazi

The contents of this communication represent solely the views of their author, who is entirely responsible for them.
The European Commission assumes no liability for the possible use of the information contained herein.