Advertisement
Anticucho Base
- Makes —
1 litre
- Difficulty
Easy
- Ready in
5 min
Peru has the largest Japanese population outside of Japan, and over time the Peruvians and Japanese have beautifully combined their cuisines.
Ingredients
450 ml 15½ fl oz 250 ml 9 fl
Method
Combine the sake, rice vinegar, soy sauce and lemon juice together in a bowl.
Place the smoked chilli flakes, basil, cumin and garlic purée in a food processor and blitz to a paste with the olive oil.
Add the olive oil paste to the wet sake mix and stir together.
This antichucho base will keep for two weeks in the fridge.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe