Add all of the soy sauce, sake, sugar, grated ginger (ginger skin removed, then grated using a cheese grater), minced garlic (I use this garlic press), tapioca starch, water in a small sauce pan. Whisk to combine.
Bring the saucepan to a boil on the stove, while stirring constantly to prevent lumps. Simmer the sauce for 1 minute. Remove from heat.
Let the sauce cool down to room temperature before use.
Making the Turkey Skewers
Dice the turkey meat into 3/4" bite-size pieces.
Coat the turkey pieces in half of the sauce, and allow for a short marination. Set aside the other half of the sauce for basting later.
Meanwhile, soak bamboo skewers in water for 30 minutes.
Thread the turkey pieces onto the skewers, without leaving any gap in between.
Preheat the grill to medium-high heat.
Brush a thin layer of oil on the outside of the turkey skewers.
Place the skewers on hot grill. Cook 3 to 5 minutes on one side, then turn to cook 3 to 5 minutes on the other side. Baste the skewers with reserved sauce on both side of the skewers while grilling.
Check to see that the turkey pieces are cooked through inside. Remove from the grill immediately.
Sprinkle toasted sesame seeds on the turkey skewers.
It's easy to find boneless turkey breast (white meat), but turkey drumsticks and thighs (dark meat) are usually sold with bones in. I recommend deboning turkey thighs instead of drumsticks for boneless dark meat. Turkey drumsticks contain many small bones and connective tissues. Turkey thighs contain only 1 single bone and is easy to remove.
This dish can be easily prepared in advance. Marinating the turkey chunks overnight in the fridge allows more flavour to be absorbed into the meat, and saves time on the cooking day.
Cooked turkey skewers can be stored in the fridge for 3 days or in the freezer for 3 months.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~