This is a recipe to savour in small quantities, but with interesting textures.
Preparation: 20 minutes
Season: All year
- 100g Nardín Cantabrian White Tuna
- 4 tbsp grated ginger
- 50g Ibarra chilli peppers
- 130 ml soy sauce
- 130ml mirin
- Golden sesame seeds
- 4 Bao buns
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.
Add a little Teriyaki sauce to the Bao bun, then add some slices of the Piparra de Ibarra with EuskoLabel, sesame seeds and serve.