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Charred Miso Turkey

Charred Miso Turkey

with Sesame Fries and Japanese Salad

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Miso, the umami-rich Japanese ingredient, gets a starring role in this marinade for turkey scallopines. Add sesame-coated fries and a green salad with Japanese dressing and crispy shallots, and this classic dinner combo becomes a modern feast!

Allergens:Soy/SojaSesame/SésameSulphites/SulfiteEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

3 tbsp

Miso

(ContainsSoy/Soja)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

460 g

Russet Potato

66 g

Cucumber

56 g

Spring Mix

28 g

Crispy Shallots

(ContainsSoy/Soja)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber6 g
Protein50 g
Cholesterol110 mg
Sodium1580 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Whisk
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss fries with 1 tbsp oil (dbl for 4ppl) and sesame seeds on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in top and middle of oven and rotate sheets halfway through cooking)

2

While the fries bake, combine the miso paste, half the vinegar and 1 tbsp water (dbl for 4ppl) in a large bowl. Pat the turkey dry with paper towels. Add the turkey to the bowl with the miso mixture and toss to coat. Set aside.

3

While the turkey marinates, thinly slice the cucumber into 1/4-inch rounds. Whisk together the sesame oil, remaining vinegar and mayo in a medium bowl. Season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, Add 1 tbsp oil (dbl for 4 ppl), then the turkey. Cook until charred all over and cooked through, 6-8 min.**

5

Add the cucumber, spring mix and half the crispy shallots to the medium bowl with the dressing. Toss to coat.

6

Divide the miso turkey, sesame fries and salad between plates. Sprinkle over remaining crispy shallots.