# Shio Koji Turkey with Mushroom-Dressed Cauliflower, Romanesco & Black Garlic Miso Sunchokes > Shio koji keeps the turkey juicy, with browned skin, a little shichimi heat, and a savory finish of shiitake tamari. Roasted cauliflower and romanesco pick up the woodland richness of cep oil and mushroom garum, while dark-edged sunchokes bring sweetness and a sticky black garlic miso glaze. - URL: https://www.chezjk.com/recipes/shio-koji-turkey-with-roasted-cauliflower-romanesco-cep-oil-mushroom-garum-and-b - Author: Jonathan Katzman - Cooked and photographed: 2023-03-28 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Shio Koji Turkey with Mushroom-Dressed Cauliflower, Romanesco & Black Garlic Miso Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fd3c807e740975d21.jpg) ## Shio Koji Turkey with Shichimi & Shiitake Tamari Shio koji seasons and tenderizes the turkey before gentle cooking. A brief sear adds browned edges without drying the meat, and tamari and shichimi provide a concentrated finish. ### Ingredients - 2 lb boneless, skin-on turkey thighs - 3 tbsp gluten-free shio koji - 1 tbsp avocado oil - 2 tsp gluten-free Shared Cultures shiitake tamari, plus more to taste - 1 tsp shichimi togarashi ### Instructions 1. Trim loose tendons and excess fat from the thighs. Unfold the meat so no section is thicker than 2 inches, and coat with the shio koji. Cover and refrigerate for 8–12 hours. 2. Heat a sous vide bath to 155°F / 68.3°C. Place the turkey in heat-safe bags in a single layer, seal, and submerge fully. Cook for 6 hours, keeping the bath at temperature. 3. Remove the turkey from the bags and discard the cooking liquid. Wipe away excess koji and pat the meat and skin very dry; wet koji residue will scorch before the skin browns. 4. Heat the avocado oil in a heavy skillet over medium-high heat. Sear the turkey skin-side down for 3–5 minutes, pressing gently for contact, until browned and crisp in patches. Turn and sear the flesh side for 30–60 seconds. Lower the heat if the koji darkens too quickly. 5. Rest for 5 minutes, then slice across the grain into roughly 1/4-inch slices. Drizzle lightly with shiitake tamari and scatter with shichimi togarashi. ### Notes - Do not judge sous vide poultry by color: safely cooked thigh meat can remain pink. Use the stated bath temperature, time, and maximum thickness. - Shio koji and tamari vary in salinity; taste a slice before adding more tamari. - Without sous vide equipment, roast the marinated, wiped-dry thighs at 375°F until the thickest part reaches 175°F, approximately 35–55 minutes, then rest and slice. ## Roasted Cauliflower & Romanesco with Cep Oil and Mushroom Garum Large florets develop browned faces while retaining a little bite. Adding cep oil after roasting preserves its mushroom aroma, while garum seasons the vegetables without a heavy sauce. ### Ingredients - 1 small head cauliflower, about 1 lb, cut into large florets - 1 small head romanesco, about 1 lb, cut into large florets - 1 1/2 tbsp avocado oil - 2 tsp Noma Projects cep oil - 2 tsp gluten-free mushroom garum, preferably Noma Projects - 1 tsp unseasoned rice vinegar - to taste fine sea salt, only if needed ### Instructions 1. Heat the oven to 425°F / 220°C. Dry the florets thoroughly and cut particularly large pieces through the stem to create flat roasting surfaces. 2. Toss with avocado oil and spread on a large sheet pan without crowding, placing cut faces against the pan. 3. Roast for 25–30 minutes, turning once, until browned in patches and just tender when pierced. Remove the romanesco pieces earlier if they soften before the cauliflower. 4. Mix the cep oil, mushroom garum, and rice vinegar in a large bowl. Add the hot vegetables and toss gently to give them a thin, glossy coating. 5. Taste before adding salt and serve promptly so the florets retain their texture. ### Notes - Use a mushroom garum verified gluten-free; formulations vary. - Keep the finishing dressing light rather than pooling it beneath the vegetables. ## Roasted Sunchokes with Black Garlic Miso Roasting concentrates the sunchokes' nutty sweetness and crisps their skins. A late application of black garlic miso gives them a savory glaze without burning its sugars. ### Ingredients - 1 1/2 lb sunchokes - 1 1/2 tbsp avocado oil - 1 1/2 tbsp gluten-free Shared Cultures black garlic miso - 1 tbsp warm water, plus more as needed - 1 tsp unseasoned rice vinegar ### Instructions 1. Heat the oven to 425°F / 220°C. Scrub the sunchokes thoroughly, leaving the skins on, and dry well. Cut into 1-inch chunks or thick coins, keeping the sizes reasonably even. 2. Toss with avocado oil and spread cut-side down on a sheet pan. Roast for 30–35 minutes, turning once, until deeply golden and almost completely tender. 3. Stir the black garlic miso, warm water, and rice vinegar into a loose paste that will lightly coat the sunchokes. 4. Toss the hot sunchokes with the glaze, return to the pan, and roast for another 5–10 minutes. Watch closely: the glaze should cling and darken slightly, not turn bitter or black. 5. Check that the centers are creamy and easily pierced before serving. ### Notes - If the miso is particularly salty or thick, use a little less and loosen it with additional water. - Sunchokes can cause digestive discomfort for some people; serve a modest portion alongside the other vegetables. ## Overall Timing / Workflow The turkey cooks largely unattended, leaving the final hour for roasting vegetables and finishing everything hot. ### Instructions 1. The night before: coat the turkey with shio koji and refrigerate. 2. About 7 hours before serving: heat the sous vide bath, bag the turkey, and begin its 6-hour cook once the bath is at temperature. 3. About 55 minutes before serving: heat the oven to 425°F / 220°C and prepare both vegetable components and their finishing mixtures. 4. About 45 minutes before serving: put the sunchokes in the oven. 5. About 30 minutes before serving: add the cauliflower and romanesco on a separate sheet pan. Rotate the pans between racks as needed for even browning. 6. About 15 minutes before serving: glaze the sunchokes. Remove the turkey from its bag, wipe and dry thoroughly, then sear. 7. Just before serving: rest and slice the turkey, toss the brassicas with their dressing, and plate all three components. ### Notes - Use two uncrowded sheet pans; crowded vegetables steam rather than develop the browned edges this meal needs. ## Plating Keeping the three components in distinct groups highlights their different textures and lets the concentrated fermented seasonings remain balanced. ### Instructions 1. Arrange the sunchokes along one side of each warm plate and the cauliflower and romanesco along the other. 2. Lay the sliced turkey loosely through the center, keeping a few browned skin pieces visible. 3. Spoon the measured shiitake tamari over the turkey and finish with shichimi. Leave the vegetables glossy rather than surrounded by excess sauce. ## Leftover Path Separate storage keeps the turkey moist and allows the roasted vegetables to regain some texture when reheated. ### Instructions 1. Refrigerate the turkey and vegetables in separate shallow, covered containers within 2 hours of cooking. Use within 3–4 days. 2. Reheat the vegetables in a 375°F oven for 10–15 minutes, watching the miso-coated sunchokes for scorching. 3. Reheat turkey covered with a splash of water until it reaches 165°F / 74°C, or serve it cold in a salad with the leftover roasted vegetables. 4. Add any extra tamari or garum only after tasting; reheating can concentrate their saltiness. --- 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.