Anticucho Base

Preparation info
  • Makes —

    1 litre

    • Difficulty


    • Ready in

      5 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Peru has the largest Japanese population outside of Japan, and over time the Peruvians and Japanese have beautifully combined their cuisines.


  • 450 ml (15½ fl oz) sake
  • 250 ml (9 fl


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.