This Japanese Gratin leans on yuzu and sesame to do the heavy lifting. We stir-fry the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the yuzu and sesame 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the dashi stock and the rest of the yuzu and sesame flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly 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
Our tested Pan-Seared Sweet Potato Ramen: izakaya-style, generous, and balanced with yuzu and...
Japanese A umami-rich take on Chicken Breast Bites, built on sake and butter and finished the way we...
Japanese
Members
Our tested Smoked Lamb Cookies: umami-rich, generous, and balanced with yuzu and sesame. Serves...
Japanese Our tested Roasted Cod Shakshuka: delicate, generous, and balanced with miso and mirin. Serves...