- Prep: 30 min
- Cook: 25 min
- Yield: 2 servings
Ingredients
1 turkey meat breast deboned, trimmed, and skin on
1 tbsp spring onion, chopped
1 tbsp shichimi powder
For Dipping Sauce
2 tbsp wasabi powder
11/2 tbsp water
1 tsp minced garlic
30 ml chili sauce
90 ml soy sauce
30 ml white vinegar
1 tsp lime juice
50 ml canola oil
15 gm green onion, chopped
For Fresh Vegetable Slaw
55 gm carrot, peeled and cut into matchsticks
55 gm daikon root, cut into matchsticks
55 beetroot, cut into matchsticks
30gm fresh spring onion, cut into matchsticks
1 tbsp dipping sauce
Directions
For Dipping Sauce
1. Combine wasabi and water to make a paste.
2. Add the remaining ingredients except oil and onion in a blender or a mixing bowl with a whisk, and blend until well combined.
3. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.
For Fresh Vegetable Slaw
1. Using a mandoline or with a knife, cut the carrots and daikon into matchsticks.
2. Using your knife, cut the beetroot into the same shape as the daikon and carrot.
3. Cut the spring onion in the same manner. Toss all together.
4. Season with salt and pepper and 1 tablespoon dipping sauce.
For The Turkey
1. Steam the turkey breast by seasoning it with salt and pepper and wrapping it in cling film.
2. Cut them into quarters. Then quickly sear them on all sides in a very hot pan with cooking oil.
3. Let the meat rest for 2 to 3 minutes. Then slice the meat into very thin slices
4. Garnish with chopped spring onion.
5. Enjoy with dipping sauce, slaw and some shichimi powder.
