Grilled Turkey Bao Buns
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Ingredients
- 2 lb turkey cutlets, or tenderloin sliced 1/4” thick cutlets
- 16 folded bao buns (available at Asian markets)
- Marinade
- ¼ cup sake
- ¼ cup soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1.5-inch piece ginger, grated
- 1 teaspoon sesame oil
- squirt of sriracha, optional to add spiciness
- Toppings for Buns
- 1 cucumber, thinly sliced (English cucumbers are preferred)
- 1 red pepper, julienned
- 2 carrots, julienned
- 1 cup Napa cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 avocado, thinly sliced
- sauces: sriracha, chili sauce, and hoisin
Directions
Grill the Turkey
- In a shallow bowl, or gallon zip-top bag, combine all of the marinade ingredients and mix until incorporated together.
- Add the sliced turkey, ensure all sides of the turkey are well-coated with the marinade.
- Let the turkey marinate in the refrigerator for 2-4 hours.
- When it’s time to grill, preheat the grill to medium-high.
- Oil the grill to prevent the turkey from sticking: fill a small bowl with canola oil; ball up a few paper towels and use grill tongs to dip the balled-up paper towels into the canola oil; once saturated, drag the paper towels over the grates of the grill.
- Using tongs, place the slices of turkey on the grates one at a time. Allow to cook for 4-5 minutes on each side until gently charred and juicy, reaching an internal temperature of 165°F.
- Remove from the grill, place on a clean serving platter and cover with aluminum foil. Let rest for 3-5 minutes before slicing into thin strips.
Assemble the Buns
- Steam the folded bao buns according to the instructions on the package. This can be done ahead of time, and they can then be stored in tupperware in the refrigerator with a piece of wax paper in between the buns to prevent them from sticking to one another. Simply allow them to come to room temperature before serving.
- Take each bun and add sliced turkey along with whatever combination of the toppings you prefer. Allow your guests to their favorite sauces.
