A izakaya-style take on Turkey Ramen, built on dashi and scallion and finished the way we like it. Ready in about 1 hr 45 min and easily enough for 2 people.
Free to cook
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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the dashi stock 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 cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
Weeknight-friendly Chicken Breast Medley with the soy and ginger we come back to again and...
Japanese This Japanese Roast leans on soy and ginger to do the heavy lifting. We smoke the Halloumi for...
Japanese The kind of Japanese plate you make on repeat. sake and butter, a proper steam, and a finish of...
Japanese
Members
A izakaya-style take on Mushroom Cake, built on soy and ginger and finished the way we like it....