Shio-koji Turkey Sausage

This dish tastes very nice at both hot and room temperatures.  I like to take it to picnic, too.  It's very easy, and again, shio-koji gives the nice flavor and also works as a binder for the meat.

Shio-koji Turkey Sausage


1.  To make the patty, combine 1 lb ground turkey, 1/2 small onion (minced), 1 clove garlic (minced), 1T minced almond, 1/2 jalapeno (minced), 2T oyster sauce, 1T shio-koji, 1/4 tsp ground pepper in a bowl.  Mix well by hand.  Cover and let it rest in the fridge for 1 hour.


2.  Take it out of the fridge and make it into round-shape patties by hand.


3.  Pan-fry the patties in oiled saute pan until done (3-4 minutes per side).


4. Serve with the lime-nampla sauce, cilantro, scallion, and lime wedges.

(Lime-nampla sauce)
Combine 2T raw brown sugar, 2T lime juice, 1.5T nampla, 1.5T water, 1T minced almond, 1/2tsp minced ginger, 1/2tsp minced dry red chili.


On one night, we had a nice eclectic meal around the turkey sausages.  Shio-koji Salmon Rillettes with cheese and fruits, simmered devil's tongue yam jelly ("Tazuna Konnyaku"), and of course, donabe rice.  I will write recipes for these dishes soon.

Happy donabe life.