This recipe seeks to recreate a Japanese nigiri, searching for flavours that best accompany the qualities of the Anchoa del Cantábrico del País Vasco anchovy. To do this, instead of preparing the nigiri with rice, it is prepared using seasoned grated daikon.
Preparation: 15 minutes
Season: Autumn – winter
• 25g Basque 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.