Re-purposing Volume 2: Turkey a la Yakitori?

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Yes you read this correctly. Some of you might think this is anathema, others of you are wondering what is “Yakitori” and why are there chopsticks in the picture! Yakitori is Japanese and literally means “grilled chicken.” It is usually meat from the leg and thigh skewered and grilled over a charcoal fire. But what makes Yakitori an addictive food item is the seductively thick sweet sauce that is brushed on as the meat cooks. My mouth is watering even now as I write this.
So in “Re-purposing Volume 2” we will deal with that mountain of unappealing dry turkey sitting in your refrigerator. Some practical considerations need to be noted. First you already have cooked turkey, and secondly what you have as leftovers cannot be skewered and therefore roasted over the fire. So it must be said from the outset that this will not be as good as the chicken original…but hey this is a leftover recipe, I can guarantee that this will taste better than strapping it into the metaphorical electric chair we call a microwave (no I don’t own one). So without further adieu I give you Turkey a la Yakitori!
What you need:
  • Leftover turkey
  • 1/2 cup  white wine (traditionally sake is used)
  • 3/4 cup dark soy sauce
  • 3 Tbsp sugar
  • 2 green onions, chopped
  • Sesame oil
  • Salt and pepper to taste
How it’s done:
  • In a sauce pan combine wine, soy sauce and sugar.
  • Bring to a boil, reduce heat and simmer until it has reduced by a quarter.
  • You know that the sauce is done when it coats the back of a spoon.
  • In a sauté pan with a little sesame oil cook the onions until soft.
  • Add the turkey and the yakitori to the onions, reduce heat and gently cook the turkey in the sauce until it is heated through and fully coated.
  • Adjust the seasoning to your taste and serve with a nice bowl of aromatic rice.

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