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Grilled Miso Turkey with Spicy Rice Cakes

Authors
  • avatar
    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine: Japanese
  • Dietary: High-Protein
  • Difficulty: Medium
  • Cooking Method: Grill
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Serves: 2

👨‍🍳 Chef's Notes

Grilling the turkey with miso adds a rich umami flavor, while the spicy rice cakes bring a fiery kick to the dish. The contrast in textures and flavors makes this dish a unique and memorable experience.

⭐ Why This Recipe Works

Marinating the turkey in miso not only adds depth of flavor but also helps tenderize the meat. Pairing it with spicy rice cakes creates a delightful balance of savory and spicy notes, typical of Japanese cuisine.

🧾 Ingredients

  • 300g Turkey Breast, sliced (10.5 oz)
  • 200g Rice Cakes (7 oz)
  • 2 tbsp Miso Paste
  • 1 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin
  • 1 tsp Sesame Oil
  • 1 tsp Grated Ginger
  • 1 clove Garlic, minced
  • 1 tbsp Vegetable Oil

🔪 Preparation

  1. In a bowl, mix miso paste, soy sauce, mirin, sesame oil, ginger, and garlic to make the marinade.
  2. Marinate the turkey slices in the miso marinade for at least 30 minutes.
  3. In a separate bowl, combine gochujang with a splash of soy sauce to make a spicy sauce for the rice cakes.

🥘 Cooking Instructions

  1. Preheat the grill to medium-high heat.
  2. Thread the marinated turkey slices onto skewers and grill for 8-10 minutes, turning occasionally until cooked through.
  3. In a pan, heat vegetable oil over medium heat and add the rice cakes. Cook until crispy on the outside.
  4. Brush the spicy sauce over the rice cakes and cook for another 2 minutes, stirring to coat evenly.

⏱️ Timing Breakdown

  • Preparation: 20 minutes
  • Marinating: 30 minutes
  • Grilling Turkey: 8-10 minutes
  • Cooking Rice Cakes: 5 minutes

📊 Nutrition Facts

  • Calories: 503 per serving
  • Protein: 35g
  • Carbohydrates: 55g
  • Fat: 15g
  • Fiber: 3g

🔄 Variations & Substitutions

  • Vegetarian: Substitute turkey with grilled tofu or tempeh.
  • Low-Carb: Replace rice cakes with shirataki noodles or cauliflower rice.

💡 Pro Tips

  • Soak wooden skewers in water before threading the turkey to prevent burning.
  • Adjust the spice level by increasing or decreasing the amount of gochujang in the sauce.

🌡️ Storage Instructions

  • Store any leftover turkey and rice cakes in separate airtight containers in the refrigerator for up to 2 days.
  • Reheat in a pan over medium heat until heated through, adding a splash of water to prevent drying out.