Recipe – Japanese Style Turkey Skewers
Ingredients
| For the Skewers | For the Glaze |
| 8 bamboo skewers, soaked in water for 1 hour | 3 tbsp soy sauce |
| 500g cooked turkey, very finely chopped | 3 tbsp mirin |
| 1 egg, lightly whisked | 2 tbsp sake |
| 1/2 cup panko breadcrumbs | 2 tbsp brown sugar |
| 1 tbsp Japanese style mayonnaise | 1 tsp sesame oil |
| 2 tsp grated ginger | |
| 2 spring onions, finely chopped | Togarashi (Japanese spice mixture), optional |
| 1 tsp sesame oil | |
| 1/2 tsp salt |
Directions
Step 1 – In a small saucepan, combine the sauce ingredients and simmer over low heat for around 15 minutes until the sauce starts to reduce. Set aside.
Step 2 – Combine the turkey, egg, breadcrumbs, mayonnaise, ginger, spring onion, sesame oil and salt in a large bowl and mix well. The mixture should be quite wet, so it adheres to the skewers. Divide into 8 equal portions.
Step 3 – With wet hands, form each portion into a log shape and place the skewer in the centre, forming the meat so it encases the skewer and is compressed tightly.
Step 4 – Heat the BBQ to medium – high heat (200 – 220°C) and prepare for direct cooking with a hotplate or BBQ safe frying pan. Cast iron works best for this recipe.
Step 5 – Once the hotplate or pan has reached temperature, cook the skewers, with the BBQ lid closed, for 6 minutes. Turn the skewers and cook for a further 4 minutes. Once cooked on both sides, brush the skewers liberally with the glaze and cook for an additional one minute each side, ensuring until an internal temperature of 70°C is reached.
Step 6 – Brush the skewers again with the sauce before serving and sprinkle with Japanese spice mixture if using.
