Turkey Breast Terriyaki

4 servings


  • 2 Tbsp. (30 mL) sesame oil
  • 4 turkey breast steaks
  • To taste salt and white pepper
  • Sauce
  • 1 Tbsp. (15 mL) sesame oil
  • 2 Tbsp. (30 mL) shallots
  • 1 tsp. (5 mL) garlic, chopped
  • 1 tsp. (5 mL) ginger, chopped
  • 1/4 cup (60 mL) white wine
  • 2 Tbsp. (30 mL) maple syrup
  • 1/4 cup (60 mL) soy sauce
  • 1/2 cup (125 mL) water
  • 1 tsp. (5 mL) cornstarch
  • To taste white pepper
  • To taste sesame seeds



Sauté the shallots, garlic and ginger in the oil.
Add the wine and maple syrup. Reduce by half.
Incorporate the soy sauce and water.
Bring to a boil and add the cornstarch diluted in a small amount of water.
Simmer for 5 minutes.
Adjust the seasoning for the sauce. Set aside.
Sauté the turkey steaks in a skillet on medium heat, 5 minutes each side, and season.
Serve immediately with a trickle of sauce. Sprinkle with sesame seeds.
Serve with sautéed celery with poppy seeds, steamed white turnips, egg noodles.



To add color, use a mixture of grilled and plain sesame seeds  


Source: Chef José Trottier