Tsukune Turkey

This turkey dish is tender, juicy and bursting with flavors in every bite.  Simmered in a teriyaki sauce that is rich in garlic and ginger.

The turkey patties can be fried or grilled on bamboo skewers over hot coals.  Dipped in teriyaki sauce instead of being simmered in it.

This recipe was originally for ground chicken made into balls or clumped around bamboo skewers, thus the term Tsukune in Japanese.  But I decided to use ground turkey because of convenience and availability.

Below is what you need to make this Japanese flavored dish…

*** Please note that I have doubled the recipe in these photos…***

Ground turkey or chicken.

Bragg’s Liquid Aminos or soy sauce, salt, ground black pepper, ground hot peppers (optional) egg yolks, carrots, ginger and cornstarch…

Place ground turkey in a large mixing bowl and sprinkle the salt, black pepper,  and ground hot pepper if using.

Add the soy…

Add the grated ginger… and stir to combine.

Add the egg yolks.  Mix.

Add the grated carrots.  Stir to combine.

Add the cornstarch.  Mix well.

Form mixture into 8 – 10 patties.

Heat a nonstick skillet and add canola oil…

Fry turkey patties in hot oil…

About 4 minutes on each side or until patties are cooked…

Transfer patties into the simmering pot of Teriyaki Sauce… Cover pot and simmer patties over low heat for about 10 minutes before serving…

Of if you want a crunchier patties, serve the sauce on the side…

The Sauce… Teriyaki Sauce

You will need teriyaki sauce, Liquid Aminos or soy sauce, water, minced garlic, and grated ginger…

And chopped onions…

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

How to Make the Teriyaki Sauce…

In a medium size sauce pan over medium heat, combine teriyaki sauce, water, garlic and ginger.

In a small bowl, mix cornstarch with about 2 tablespoons water.  Mix until smooth…

Drizzle cornstarch mixture over the sauce mixture.

Bring the sauce to a boil while stirring constantly.  Once boiling, reduce heat to low…

And while the sauce in simmering over low heat… prepare and fry the turkey patties…

Transfer turkey patties to the simmering teriyaki sauce…

Serve turkey patties with the sauce sprinkled with chopped green onions and a bowl of freshly cooked Jasmine rice on the side.

The RECIPE:

Tsukune Turkey

1 pound ground chicken or turkey (93% lean)
1 small carrot – grated finely
1 extra large egg yolk
¾ tsp. salt
1 TBSPs. Liquid Aminos or soy sauce

½ tsp. ground black pepper

½ tsp. ground hot pepper (optional)
1 inch piece fresh ginger – peeled and grated
2 TBSPs. cornstarch

½ cup canola oil for frying

Place ground turkey in a medium size mixing bowl.  Add salt, ground black pepper, hot pepper.  Add the soy sauce and the grated ginger.  Stir to combine.  Add the egg yolk and mix.  Add the grated carrot and mix.  Sprinkle the cornstarch over the mixture. Mix well.

Form mixture into 8 – 10 patties.

Heat a nonstick skillet and add vegetable oil.  Fry turkey patties over medium heat until golden brown, about 4 minutes on each side.
Remove fried turkey patties from the skillet shaking off excess oil and place them in the simmering Teriyaki Sauce.

Teriyaki Sauce:
1 cup teriyaki sauce
½ cup water

1 inch piece ginger – peeled and grated

8 garlic cloves – smashed, peeled and chopped

¼ tsp. ground black pepper

½ tsp. ground hot pepper (optional)

1 TBSP. + 1 tsp. cornstarch

1 bunches of green onions – chopped (to be added to the chicken patties right before serving.)

In a medium size sauce pan, combine all the sauce ingredients except the cornstarch over medium heat.  Whisk until combined.

In a small bowl, combine cornstarch with 3 tablespoons water.  Drizzle cornstarch mixture over the teriyaki sauce.  Whisk until mixture comes to a boil and sauce slightly thickens.  Reduce heat to low.  Let the sauce simmer while you fry the turkey patties.

Add the fried turkey patties into the simmering Teriyaki Sauce.

Serve turkey patties with the sauce sprinkled with chopped green onions and a bowl of freshly cooked Jasmine rice on the side.

Tess Kitchen Secrets:

#1 – Prepare the Teriyaki Sauce and have it simmering over very low heat while you prepare and fry the turkey patties.

#2 – Forming the turkey patties can be a messy business.  So I have 2 tablespoons of canola oil in a small bowl.  Lightly oil the spoon and your hands before forming the patties.  I also wear disposable gloves to keep my hands clean.   (I always keep a box of non-latex gloves in the kitchen.  And they are much cheaper at Sam’s Club – $9.99 for a box of 100 gloves.)

Enjoy and Happy Cooking!

Tess Harris


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2 thoughts on “Tsukune Turkey

  1. Interesting recipe. I must admit, I’ve never used ground turkey in any of my recipes before. But I know how good it is for you. Thanks for the recipe Tess 🙂

  2. I have never heard of Tsukune Turkey or seen anything like it before but it sure does look interesting & something I would probably like. Gotta try it……thnx Tess 🙂

    Have a gr8 weekend…………..huggggerooos.

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