Turkey

 The fifth turkey dish inspired by Hiroshi Furusho's

 battle with Iron Chef Rokusaboro Michiba

                    Tom Yum Turkey

                  Chef Furusho made a hot and sour soup with turkey

                      instead of the traditional Thai shrimp or Chinese pork.

           They didn't show any of the making of this dish.

I made this dish after the battle was over

 I looked up Tom Yum Soup at http://japanesefood.about.com/mbody.htm

They had two recipes; Thai Tom Yum Kung, with shrimp, and

 Chinese Tom Yum soup with pork. I gathered together whatever

 ingredients I could find, and took a the picture. I added sesame

oil and another can of sliced mushrooms to what is shown.

Wooden Chef Tom Yum Turkey Soup

6 cups of water                               

1 pound of sliced turkey                  

2 (4 oz.) cans of sliced mushrooms

4 tablespoons of soy sauce             

3 slices of ginger (about ½ oz.)       

1 teaspoon of salt                           

3 tablespoons of lemon juice        

½ cup of cilantro (chopped)           

½ teaspoon of sesame oil              

2 green onions                             

6 cayenne peppers                      

1 egg                                            

Bring the water to a boil. I used a "multicooker" pot.

  I sliced chunks of turkey white meat across the grain.

I chopped the cilantro, green onions, and ginger.     

I chopped the peppers in the spice (coffee) grinder.

I put the vegetables; peppers, onions, and cilantro,

into the pot to cook first. I added the meat and the   

seasonings after about ten minutes. I kept the egg   

out for later. After everything came to a good boil,  

I poked holes in each end of the egg and blew the

white and yolk into the boiling pot, spreading the   

egg around to make "flowers".                                

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