1½ lbs turkey tenderloin filets
¼ c mirin
¼ c soy sauce
2 tbsp sesame oil
2 garlic cloves, finely chopped
2 qter-size slices fresh ginger, finely chopped
6-inch bamboo skewers
Canola oil, for the grilling meat
2 tbsp rice wine vinegar
2 tbsp dry white wine
½ small shallot, finely diced
2 shiso leaves, chopped or 1¼ tsp shiso powder, divided
1 tbsp cold water
3 large egg yolks
¾ c unsalted butter, room temperature
1 tsp kosher salt
¼ tsp togarashi pepper
½ lime Juice of
Prepare Turkey: Cut the turkey across the grain into 1/4-inch-thick slices. Combine the mirin, soy, sesame oil, garlic and ginger in a small bowl. Toss the meat in the marinade and let the turkey marinate at room temperature for 30 minutes or refrigerate for up to 1 hour. Alternatively, use an instant marinator.
Grill Meat: Heat a ridged grill pan on high heat. Brush the grill with canola oil. Arrange the sliced turkey on the grill turning once-until nicely browned all over, 5 minutes. Transfer the turkey onto a sheet pan in a single layer. Skewer the turkey onto a bamboo skewer and place onto a sheet pan. Cover with foil until ready to serve.
Make Reduction: In a small sauce pan combine the vinegar, wine, shallot and 1 chopped shiso leaf (or 1 teaspoon of the shiso powder). Vigorously simmer over medium high heat until reduced to just about 1 teaspoon, about 3-4 minutes. Remove from the heat and strain through a fine mesh strainer into a medium metal bowl. Add the cold water and egg yolks to the reduction then whisk until well combined. Rinse out the sauce pan and fill it with about 2 inches of water. Return pan to medium heat and bring up to a simmer then turn heat to lowest setting possible.
Make Sauce: Place the bowl over the saucepan of barely simmering water. Whisk the egg yolks vigorously until they become pale and fluffy. While whisking, slowly start adding the butter, a tablespoon at a time, whisking vigorously until butter is absorbed before adding more. Continue until all of the butter is incorporated and the sauce is frothy. If at any point the eggs start looking scrambled, remove the bowl from the heat and continue off heat. Periodically place the bowl back over the heat to keep sauce warm. Once all of the butter has been whisked in, strain sauce through a fine mesh strainer into a clean bowl. Add the salt, togarashi, lime juice and the remaining chopped shiso leaf (or ¼ tsp shiso powder). Turn flame off on the pan water and place the bowl back on top to keep warm until ready to serve.
Serve: Transfer the sauce into a decorative bowl and sprinkle with togarashi for garnish. Serve immediately with the steak skewers. Alternatively, sauce can be drizzled over the turkey.