Mirin and Bagna Cauda
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Why not making Bagna Cauda sauce at home and eat it with Mirin seaweed? A perfect dish for a gorgeous party meal!
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients (for 2-3 people):
- Salted/Dried Mirin (before salt removal/before watering) ...100g/15g
- Anchovy fillet ...15g (about 4-6)
- Garlic... 5g
- White wine... 80㏄
- Consomme or chicken bouillon... 80㏄
- Fresh cream (30 % to 35 %) ...100㏄
- Your choice of vegetables or seafood
How to:
- Drain the mirin in a sieve, then pat dry with paper towels. If using dried mirin, soak in water for about 8 minutes.
- [Banya cauda sauce Preperation]
- Finely chop the anchovies after draining excess oil from the can. Crush the garlic cloves and place them in a small saucepan.
- 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)
- 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)
- Prepare your choice of vegetables or seafood by cutting them into desired shapes.
- Serve the sauce and mirin in separate dishes, and enjoy your party!
