# Shio Koji Turkey with Morel Miso Butter, Winter Vegetables, and Chocolate–Black Tahini Dessert > Shio koji keeps the turkey breast succulent, while morel miso butter and black trumpets bring deep woodland savoriness. Broccoli di ciccio and sweet squash round out the winter plate, followed by warm chocolate, coconut butter, and black tahini with crunchy cacao nibs and tart brown-butter kumquats. - URL: https://www.chezjk.com/recipes/shio-koji-sous-vide-turkey-with-morel-miso-butter-black-trumpets-broccoli-di-cic - Author: Jonathan Katzman - Cooked and photographed: 2022-02-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Shio Koji Turkey with Morel Miso Butter, Winter Vegetables, and Chocolate–Black Tahini Dessert](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fdd5ded6bb79f29cc.jpg) ## Shio Koji Sous Vide Turkey Breast Shio koji seasons the breast throughout and helps it stay tender. A controlled water bath gives even doneness, followed by a brief sear for browned skin without drying out the meat. ### Ingredients - 2 lb boneless, skin-on turkey breast, fully thawed - 3 tablespoons gluten-free shio koji - 1 tablespoon ghee - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Divide the breast into two portions if needed so neither is thicker than 2 inches. Coat with shio koji, cover, and refrigerate for 8–12 hours. 2. Heat a sous vide bath to 145°F / 63°C. Scrape excess koji from the turkey, pat lightly dry, and seal in a heat-safe bag with the pieces in a single layer. 3. Submerge fully and cook for 4 hours 30 minutes, keeping the water at temperature throughout. This timing is for fully thawed pieces no thicker than 2 inches; do not use it unchanged for a thicker roast. 4. Remove from the bag and pat very dry, especially the skin. Season with pepper; additional salt is usually unnecessary. 5. Heat the ghee in a heavy skillet over medium-high heat. Sear skin-side down for 2–3 minutes, pressing gently for even contact, until browned. Briefly color the other side, about 30 seconds, lowering the heat if the koji residue darkens too quickly. 6. Rest for 5 minutes, then slice across the grain. Serve immediately with the morel miso compound butter. ### Notes - Low-temperature turkey may retain a pale pink hue after safe cooking; color alone is not a doneness test. Maintain the stated bath temperature, thickness limit, and cooking time. - For make-ahead cooking, chill the sealed bag immediately in ice water until cold, refrigerate, and use within 3 days. Rewarm in the water bath before drying and searing. ## Morel Miso Compound Butter Soft butter carries the fermented mushroom flavor and melts into the warm turkey. Keeping it as a compound butter preserves the distinct, slightly rustic dollops seen on the finished plate. ### Ingredients - 4 tablespoons unsalted butter, softened - 1 tablespoon gluten-free morel miso - 1/2 teaspoon finely grated lemon zest - 1/8 teaspoon freshly ground black pepper ### Instructions 1. Mash the softened butter with the morel miso, lemon zest, and pepper until evenly combined. 2. Taste and add a little more miso only if needed; the turkey is already seasoned with koji. 3. Keep cool until shortly before serving, then let soften enough to spoon in small dollops over the hot turkey. ### Notes - Refrigerate for up to 1 week or freeze in small portions for up to 2 months. ## Sautéed Black Trumpet Mushrooms Cooking off the mushrooms' moisture before adding the shallot concentrates their earthy flavor. A small splash of water at the end lifts the browned juices into a light glaze. ### Ingredients - 10 oz fresh black trumpet mushrooms - 1 tablespoon ghee - 1 small shallot, finely diced - 2 tablespoons water, plus more if needed - 1 teaspoon fresh lemon juice - to taste kosher salt and black pepper ### Instructions 1. Split larger trumpets lengthwise and check their hollow interiors for grit. Rinse briefly if necessary, then drain and dry thoroughly. 2. Heat the ghee in a wide skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until their released liquid has evaporated and the edges begin to brown, 7–10 minutes. 3. Reduce the heat to medium, add the shallot and a small pinch of salt, and cook for 2–3 minutes until softened. 4. Add the water and scrape up the browned juices. Toss until the mushrooms are tender and glossy, with no puddle remaining. 5. Finish with lemon juice and pepper. Taste before adding more salt. ### Notes - Use cultivated or reliably identified edible mushrooms. Black trumpets should be cooked thoroughly, not just briefly warmed. ## Broccoli Di Ciccio with Garlic and Lemon A brief blanch tenderizes the stems while preserving the small florets and leafy tops. A quick garlic sauté and lemon finish keep this side lively against the butter and mushrooms. ### Ingredients - 1 lb broccoli di ciccio, including tender leaves - 1 tablespoon ghee - 2 cloves garlic, thinly sliced - 2 teaspoons fresh lemon juice - to taste kosher salt ### Instructions 1. Trim tough stem ends and split thick stems lengthwise, keeping the florets and tender leaves in substantial pieces. 2. Bring a pot of salted water to a boil. Blanch the broccoli for 2–3 minutes, until vivid green and just tender at the thickest stem. Drain well. 3. Heat the ghee in a wide skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned. 4. Add the drained broccoli and sauté for 2–3 minutes, letting a few edges pick up light color while the leaves wilt. 5. Finish with lemon juice and salt to taste. ### Notes - If blanching ahead, cool in ice water, drain, and dry well before the final sauté. ## Butternut Squash Mash with Honey Nut and Sugar Pie Misos Roasting concentrates the squash before it is roughly mashed. The two squash-based misos add fermented depth and salt without obscuring its natural sweetness. ### Ingredients - 1 large butternut squash, about 2 1/2 lb - 1 tablespoon olive oil - 2 teaspoons gluten-free honey nut miso - 2 teaspoons gluten-free sugar pie miso - 1 tablespoon unsalted butter - 1 teaspoon fresh lemon juice - to taste kosher salt ### Instructions 1. Heat the oven to 400°F / 205°C. Halve the squash lengthwise and scoop out the seeds. 2. Rub the cut surfaces with olive oil and place cut-side down on a lined baking sheet. Roast for 45–60 minutes, until the flesh collapses easily under a spoon. 3. Scoop the hot flesh into a saucepan and mash roughly, leaving soft folds and small pieces rather than making a smooth purée. 4. Over low heat, stir for a few minutes if the squash seems watery. Remove from the heat and fold in both misos, the butter, and lemon juice. 5. Taste for salt and serve warm. Add a spoonful of hot water only if needed to loosen the mash. ### Notes - Miso salinity varies considerably; start with the listed amounts and increase in small increments. - Keep both named misos when available. If sourcing is difficult, a mild gluten-free squash miso can stand in for their combined quantity. ## Warm Chocolate, Coconut Butter, and Black Tahini Cream Coconut butter and black tahini give the chocolate a rich, gently textured body without cream. Warm water loosens the mixture into a glossy spoonable dessert, while cacao nibs provide a bitter crunch. ### Ingredients - 120 g 100% unsweetened chocolate, finely chopped - 60 g coconut butter, warmed and stirred smooth - 40 g black tahini, thoroughly stirred - 3 tablespoons honey - 100 ml hot water, plus more as needed - 1 pinch fine sea salt - 2 tablespoons cacao nibs, for serving ### Instructions 1. Place the chocolate and coconut butter in a heatproof bowl over barely simmering water. Stir until melted, keeping the bowl clear of the water. 2. Remove from the heat and stir in the black tahini, honey, and salt. 3. Whisk in the hot water gradually until the mixture becomes glossy and falls from a spoon in a thick ribbon. If it initially tightens, continue adding the measured water and whisking until smooth. 4. Taste and adjust with a little more honey if desired. Add hot water a teaspoon at a time if the cream is too thick. 5. Divide among four small shallow bowls. Serve warm or at room temperature with cacao nibs and the brown-butter kumquats. ### Notes - Coconut butter is ground coconut flesh, not coconut oil. - The mixture firms as it cools. Rewarm gently and whisk in a little warm water to restore its soft, glossy consistency. ## Cacao Nib Brown-Butter Kumquats Brown butter and toasted cacao nibs link the citrus topping to the chocolate. Briefly cooking the kumquats softens their peel while retaining the sharp juice that cuts through the rich dessert. ### Ingredients - 150 g kumquats - 3 tablespoons unsalted butter - 1 tablespoon cacao nibs - 1 tablespoon honey - 2 tablespoons water - 1 small pinch fine sea salt ### Instructions 1. Slice the kumquats into rounds about 1/8 inch thick and remove the seeds. 2. Melt the butter in a small light-colored saucepan over medium heat. Swirl frequently until the milk solids turn golden brown and smell nutty, about 3–5 minutes. 3. Remove from the heat and stir in the cacao nibs for 20–30 seconds. Carefully add the kumquats, honey, and water; the mixture may sputter. 4. Return to low heat and simmer gently for 4–6 minutes, until the peel is tender but the rounds still hold their shape. Add a splash of water if the pan gets dry. 5. Add the salt and spoon the warm kumquats, nibs, and a little of their brown-butter glaze over the chocolate cream. ### Notes - Stop browning the butter at golden brown rather than dark brown; the residual heat and cacao nibs continue to deepen its flavor. ## Overall Timing / Workflow The turkey's long hands-off cooking window leaves plenty of time for the squash and dessert preparation. Finish the mushrooms, greens, and turkey close together so the plate arrives hot. ### Instructions 1. The night before: coat the turkey with shio koji and refrigerate. Make the morel miso butter. 2. About 5 hours before dinner: heat the water bath and begin the turkey's 4-hour-30-minute cook once the bath is at temperature. 3. About 90 minutes before dinner: roast the squash. While it cooks, clean the mushrooms, trim the broccoli, and slice and seed the kumquats. 4. About 30 minutes before dinner: finish the squash mash and keep warm over very low heat. Blanch and drain the broccoli. 5. About 20 minutes before dinner: sauté the mushrooms. Warm the dinner plates and let the compound butter soften slightly. 6. About 10 minutes before dinner: remove and dry the turkey, then sear it. During its brief rest, finish the broccoli and check that the squash and mushrooms are hot. 7. After the main course: make the brown-butter kumquats, then melt and emulsify the chocolate cream. Assemble the dessert while both components are warm. ## Plating Distinct sections preserve the vegetables' textures and let the compound butter melt primarily over the turkey. A shallow dessert bowl displays the glossy chocolate and contrasting toppings. ### Instructions 1. Spoon a generous mound of squash mash along one edge of each warm dinner plate. 2. Arrange the broccoli on the opposite side, leaving the small florets, stems, and leaves recognizable. Place the black trumpets beside it. 3. Fan the turkey slices alongside the vegetables and add small dollops of morel miso butter directly over the warm meat. 4. For dessert, spoon the chocolate cream into shallow bowls. Place cacao nibs along one side and kumquat rounds with a little brown-butter glaze along the other. ## Leftover Path Storing the components separately prevents the vegetables from becoming soggy and keeps the dessert toppings crisp. Gentle reheating limits moisture loss from the turkey. ### Instructions 1. Refrigerate cooked turkey and vegetables in separate shallow containers within 2 hours of serving. Use within 3–4 days. 2. Reheat sliced turkey, covered with a splash of water or stock, over low heat until it reaches 165°F / 74°C. Alternatively, serve it cold with a thin smear of morel miso butter. 3. Warm the squash with a splash of water. Reheat mushrooms and broccoli briefly in a skillet rather than holding them over heat for a long time. 4. Store chocolate cream and kumquats separately in the refrigerator for up to 4 days, keeping the dry garnish nibs at room temperature in an airtight container. Gently rewarm the cream with a little water and warm the kumquats separately. 5. Turn spare turkey, mushrooms, and squash into a small soup with light stock; add the broccoli just before serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.