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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 salt and white pepper
3 large eggs
2 oz. cold water
3 oz. shredded coconut
1 oz. green wasabi powder
½ cup cold water
½ cup mayonnaise
1 oz. slurry (cornstarch and cold water, as needed)
½ cup teriyaki sauce
½ oz. fresh ginger, peeled and finely minced
pinch of sugar
as needed, nori seaweed paper, julienned and deep-fried DIRECTIONS:Flatten cutlets to an even thinness. Place individual turkey cutlets onto clean sheets of plastic wrap. Place one nori seaweed sheet atop each cutlet. Place one each carrot, scallion and asparagus strips down the center of each nori sheet (sushi style). Sprinkle fresh lime juice over vegetables. Roll in plastic (sushi style). Cover and semi-freeze, until firm. Remove from freezer and remove plastic wrap. Combine flour, salt and white pepper. Whisk together eggs and 2 oz. cold water. Using standard breading procedure, dip each turkey roll into seasoned flour, egg wash and finally coconut. Deep fry to a golden brown. Oven finish in a 325°F oven for about 20 minutes. Cover and chill for service.

For green sauce: Combine wasabi powder and ½ cup cold water to create a paste. Mix wasabi paste and mayonnaise together. Place in squeeze bottle.

For ginger teriyaki sauce: Mix cornstarch and water to create a slurry. In small saucepan, combine slurry, teriyaki sauce, ginger and sugar. Bring to a boil. Thicken to a sauce consistency. Strain. Place in a squeeze bottle.

Plating: Slice each turkey roll into biased-cut pieces that can be placed in upright position. Paint each chilled plate with both sauces and place turkey roll onto plate. Top turkey rolls with deep-fried nori seaweed strips. Best served chilled. Offer additional sauce. SERVINGS:18 servings From:Executive Chef Albert Kaplan of Prestige Caterers in Queens, New York PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION