The Woolwich Observer
2 lb ground turkey 1 cup minced scallions 2 Tbsp. miso or soybean pasta 2 Tbsp. ͝Sesame oil 2 cups chicken, stock (no salt) 1/4 cup rice vinegar 1/4 cup soy sauce 1/4 cup sherry 1 Tbsp. brown sugar 1 tsp. black pepper garlic cloves 1 bunch ͝Scallions 1 Tbsp. fresh ginger Skewers
1. Combine turkey with oil, miso and scallions and mix into a paste.
2. Chill for 20 minutes.
3. Roll out with a little oil on hands to long cylinder and insert skewer.
4.To make sauce combine everything from chicken stock downwards, bring to a boil, reduce to simmer and reduce by half which will form a glaze. 5.Cook over grill whilst brushing with sauce.