The Japanese Pantry: Turkey the Japanese Way

Sun | Nov 18, 2018 | 3–7P

Teacher Greg Dunmore

“Turkey and all the trimmings” takes on new meaning in this Japanese-inspired class from chef Greg Dunmore. You’ll learn why yakitori is not just for chicken, how to crisp up that glorious turkey skin, and the secrets to making the crave-worthy “Japanese” (thank you, Portugal/Spain/North Africa!) dish nanban-zuke.
Delicious fall vegetables and a perfect-for-Thanksgiving miso soup will round out the meal we will sit down to share after the cooking is done.

Menu | Recipes

Dashi
of Konbu and Katsuobushi

Fuyu Persimmon, Daikon & Carrot Salad
with Olio Nuovo (New Olive Oil)

Miso Soup
with Kabocha Pumpkin, Myoga and Sansho

Quick Ponzu Sauce

Charred Brussels Sprouts
with Crisped Turkey Skin & Spicy Ponzu

Turkey Katsu
with Shaved Cabbage, Katsu Sauce & Miso Mayonnaise

Fluffy Cabbage
with Miso Mayonnaise

Katsu Sauce

Turkey Skewers (Yakishichimencho)
Negima (Thigh with Scallion) and Breast with Ume and Tare

Tare
Yakitori Sauce

Turkey Nanban
Fried Turkey with Brown Rice Vinegar Marinade


Handout

The Japanese Pantry

About the teacher

Greg Dunmore

GREG DUNMORE is an accomplished San Francisco chef with more than twenty years of experience. Throughout his career he has run critically acclaimed restaurants and earned Michelin Stars. Greg’s passion for Japanese food came early on and was most visible in his last venture as chef/owner of Nojo, a San Francisco top 100 restaurant, where he created his own unique Japanese-inspired California Izakaya.
Over years of traveling to Japan, Greg forged relationships with artisanal producers and is honored to help them bring their products to the U.S. market as co-founder of The Japanese Pantry. He is excited to share his knowledge with students at The Civic Kitchen.

Website