Nigiri of daikon and Nardín Cantabrian Anchovy

Preparation: 15 minutes

Serves 4

Difficulty: *

Season: Autumn – winter


  • 25g Nardín Cantabrian Anchovy
  • 3 tbsp mirin
  • 200g daikon
  • 2 tbsp soy sauce
  • 2 tbsp saké
  • 2 tbsp rice vinegar


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.


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.

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