Turkey Yamaguichi

INGREDIENTS:6 6-oz. turkey breast cutlets, skinless
6 sheets nori seaweed paper
1 large carrot, peeled and julienned on mandolin, matchstick thin, blanched and plunged into ice water
6 small scallions, cleaned, bulb removed and discarded
6 pencil-thin asparagus, washed, blanched and plunged into ice water
as needed, fresh lime juice
4 oz. flour
pinch sal

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