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Anticucho Base
Preparation info
- Makes —
1 litre
- Difficulty
Easy
- Ready in
5 min
Appears in
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.