This recipe is an original Pintxo, which combines typical products of Spanish gastronomy with Japanese preparations. The Bonito del Norte is a very versatile product. A Pintxo is a small tapa typically find in bars from the Basque Country (usually eaten in a bite).
Our reference producer Conservas Nardín has provided us with the recipe that we are happy to share.
INGREDIENTS (for 4 guests)
- 150g Bonito del Norte-white tuna.
- 150g aubergine.
- 1 spoon of sesame oil.
- 2 spoon of red miso.
- 1/2 spoon of Mirin.
- 1/2 spoon of Sake.
- 1 small spoon of sesame.
- 1 small spoon of chopped chives.
PINTXO OF BONITO DEL NORTE ON AUBERGINES AND MISO STEP BY STEP
- Cut the aubergine in 3cm x 3cm blocks.
- Heat the pan over medium heat, spread the aubergine in sesame oil and cook in the pan. Cook it 3 minutes on each side, remove it, and put it on a tray.
- Mix mirin, miso and sake in a saucepan and heat on low heat. Let it reduce and then put the aubergine on the sauce.
- Separate the Bonito del Norte in 3cm wide layers. Put the Bonito on the Aubergine. Add some chopped chives plus sesame, and we are ready to serve.
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