Shio Koji Turkey and Sweet Rice Stuffing

Asian flavor roast turkey (or chicken) and stuffing

Ingredients for meat and marinade:

• Whole turkey or chicken

• Shio koji (about 1/10 of the meat)

• Sake, pepper, sesame oil (optional)

• a cooking string

Directions to prepare meat:

1. Clean the meat, and wipe inside and outside with a paper towel

2. Rub (sake, pepper, sesame oil and) shiokoji all over the meat, inside and outside

Ingredients for stuffing :

• Sweet rice 1.5 cup

• Vegetables (onion, shiitake mushroom, celery, carrot, ginger, etc,)

• Pine nuts (optional)

• Dashi soup 1 cup

• Sake some

Directions:

1. Wash and soak rice overnight with plenty of water

2. Drain rice in a colander

3. Cut the vegetables into fine pieces and and sautee in a frying pan with sesame oil

4. Add pine nuts and rice and continue to sautee

5. Add dashi soup, sake and boil/stir until the soup is absorbed (Rice does not need to be cooked well)

6. Put the rice mixture inside the meat, tie the legs with a string

7. Place in a container, cover with an aluminum foil tightly

8. Bake in an oven at 350F for over 4 hours

9. Check the meat once in a while, and pour the gravy over the meat

10. Remove the foil and bake to brown the surface, adjusting the temperature

Note

• An easy and unique Thanksgiving turkey variation