Tojo’s steamed turkey, marinated Japanese style with vegetable pasta
(serves 2)
Ingredients:
2 turkey breast or thigh filets (300g each)
2 large shitake mushrooms (50g each)
10 tbsp chicken/turkey stock
2 sprigs Italian parsley
Marinade:
40g minced celery
40g minced carrots
40g minced onion
1/2 clove garlic, minced
15g grated ginger
2 tbsp sake
2 tbsp mirin
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3 tbsp dark soy sauce
1 tsp brown sugar
Vegtable Pasta:
50g zuchinni (cut in long, thin strips, 1/2 inch wide)
50g carrots (cut in long, thin strips, 1/2 inch wide)
50g daikon (cut in long, thin strips, 1/2 inch wide)
80g enoki mushrooms
1/2 clove garlic, minced
2 tsp olive oil
Cornstarch mixture:
2 tsp cornstarch
2 tbsp chicken/turkey stock
Directions:
1) Tenderize turkey with fork; season with salt & pepper.
2) Combine marinade ingredients in a small bowl & marinate turkey filets for at least 20 minutes.
3) Combine vegetable pasta ingredients in a bowl. Season with salt & pepper, toss lightly & let marinate
4) To prepare the turkey: place shitake mushroom at the bottom of each ceramic bowl (or any other bowl heat-safe bowl). Place marinated turkey filet on top; put bowl in pre-heated steamer and steam for 12 minutes, turning turkey over once half-way through. 5
After 12 minutes, turn off heat and set aside for 5 minutes, with the cover on.
6) Add pasta ingredients into heated pan. Add 8tbsp chicken stock & let veggies simmer for 3 min, and arrange onto plate.
7) Take turkey & mushroom out of steamer, slice and arrange onto plate.
8) Heat up remaining marinade in saucepan, add 2 tbsp chicken stock. Add cornstarch mixture and simmer until thickened
9) Spoon sauce over dish. Garnish with Italian parsley & serve
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