Nigiri of daikon and Nardín Cantabrian Anchovy

Preparation: 15 minutes

Serves 4

Difficulty: *

Season: Autumn – winter

Ingredients:

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

Method:

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.

Serve:

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.