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Why not making Bagna Cauda sauce at home and eat it with Mirin seaweed? A perfect dish for a gorgeous party meal!

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Ingredients (2-3 servings):

• Mirin (before rehydrating): 15g
• Anchovy fillet: 15g (about 4-6)
• Garlic: 5g
• White wine: 80ml
• Consomme or chicken bouillon: 80ml
• Fresh cream (30 % to 35 %): 100ml
• Your choice of vegetables or seafood

How to:

1. Soak Mirin in water for about 8 minutes to rehydrate.
2. [Banya cauda sauce Preperation]
   
3. Finely chop the anchovies after draining excess oil from the can. Crush the garlic cloves and place them in a small saucepan.
4. Add the white wine and consomme/bouillon to the saucepan with the garlic, then simmer over low heat until the liquid reduces to about 1/3, for approximately 20 minutes. (Use solid or granulated consomme/bouillon)
5. Once reduced, add the heavy cream to the saucepan and simmer for another 5 minutes over slightly higher heat. (Be careful not to over-reduce as it will thicken upon cooling)
6. Prepare your choice of vegetables or seafood by cutting them into desired shapes.
7. Serve the sauce and mirin in separate dishes, and enjoy your party!