Soy-braised turkey mince rice

Soy-braised turkey mince rice

Shichimencho kashiwa meshi

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

This dish, a speciality of the city where I lived in Japan, is traditionally done with braised, shredded chicken. However, I find it’s just as good (maybe better?) and definitely easier with turkey mince. Even if you don’t like turkey you should give this a go: it’s meaty and moreish and sweet and lovely. It is also surprisingly good cold, so leftovers make an excellent bento (lunch box).

Ridiculously not difficult

Ingredients

Quantity Ingredient
4 eggs
pinch salt
2 tablespoons mirin
2 tablespoons oil
2 garlic cloves, finely chopped
2cm fresh ginger, peeled and finely chopped
500g minced (ground) turkey
4 tablespoons soy sauce
1 tablespoon sake
1 tablespoon caster (superfine) or granulated (raw) sugar
1 tablespoon hot ginger beer, (optional)
pinch dashi powder, (optional)
1 teaspoon toasted sesame seeds, plus an extra pinch, to garnish
4 portions cooked rice
1 sheet nori, finely shredded with scissors
50-60g red pickled ginger, (optional)

Method

  1. Beat the eggs, salt and 1 tablespoon of the mirin together.
  2. Pour a little of the oil into a non-stick frying pan (skillet) and spread it around with a bit of kitchen paper. Place the pan over a high heat and pour in a little of the beaten egg, covering the pan in a very thin, crêpelike layer. The egg should be thin enough to cook through from one side – if it isn’t, pop it under the grill briefly until the top is no longer squidgy. Carefully remove the egg crêpe to a chopping board and repeat the process until all the egg is gone. Cut the egg crêpes into wide ribbons, then stack these up and julienne them as finely as you can – basically, we are making egg ‘threads’ that will go on top as a garnish.
  3. Pour a little more oil in the pan and add the garlic and ginger. When it starts to sizzle, add the turkey mince and break it up. When the turkey is nicely browned and cooked through, add the soy sauce, sake, sugar, remaining tablespoon of mirin, and the ginger beer and dashi powder, if using.
  4. Let the mixture cook until the liquid has reduced to a thick sauce, then stir through the sesame seeds. To serve, portion the rice out into shallow bowls and top with the turkey mince, egg threads and shredded nori, in three distinct stripes. Sprinkle the turkey mince with sesame seeds and place a little mound of pickled red ginger in the centre of the bowl.
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