Japanese
Japanese
Japanese Squash Bisque
Our tested Glazed Squash Bisque: glazed, generous, and balanced with yuzu and sesame. Serves 6...
Japanese · Soup
Dashi and scallion Turkey Bisque
This Japanese Bisque leans on dashi and scallion to do the heavy lifting. We crisp the Turkey for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the toasted sesame oil and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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